In a pressure cooker add mutton, onion, garlic, garlic, salt and enough water to fully cover the meat. For 3 cups rice I added 8 cups of water which reduces to 6 cups after the pressure was released.

Take a small muslin cloth and tie up all the whole spices mentioned under “Yakhni”.

Put this in the pressure cooker.

Allow to water to come to a boil. Remove the brown foam, if any, and then put the lid on to start the pressure.

Pressure cook the meat for 15-17 minutes until it is tender and soft but should not fall off the bone.

Now turn the flame off and allow the pressure to release on its own.

Use a tong to take out all the mutton pieces.

In a pot add oil and onions. Fry the onions until golden. Color of the rice depends on the color of the onions.

Now add julienne cut ginger, chopped garlic and mutton pieces.

Fry until the raw smell of garlic is gone. Do not over fry the meat otherwise it will become hard or tough.

Now darin the yakhni into a jug or a big bown and measure it using the same cup with which you measured the rice. Yakhni should be 6 cups. If its not, add water to make it 6 cups.

Now add this yakhni to the meat.

Pick out garlic from the yakhni residue in the pressure cooker and mash them and add to the mutton.

Add garam masala and coriander.

Add salt if needed.

Allow to come to a boil. Cover and allow to cook on medium flame until rice absorb all the yakhni and there is no liquid left at the bottom of the rice.

Now put the rice on dum for 10-12 minutes.

Mutton Takhni Pulao is ready!

Enjoy with fresh garden salad and mint raita!