Ingredients
Yakhni
- Mutton 1 to 1.5 kg
- Onion 1 big
- Garlic cloves 10-12 (with peels)
- Ginger 2-inch piece
- Coriander seeds 1 + 1/2 handful
- Cumin seeds 1 tbsp
- Black peppercorns 1/4 tbsp
- Bay leaves 4
- Cinnamon sticks 3
- Black cardamoms 3
- Green cardamoms 6
- Cloves 10
- Mace flower 1
- Salt 3/4 tbsp
- Water to cover the meat
Other
- Rice 3 cups, soaked in water for at least 1 hour
- Onion 1 medium, thinly sliced
- Ginger 1 small piece, julienne cut
- Garlic 3-4 cloves, chopped
- Oil 1/4 cup
- Garam masala 1/2 tbsp
- Coriander powder 1/2 tbsp
- Salt to taste (if needed)
- Green chilies 3-4
Preparation
- 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!
ZALIM PULAO – Mutton Yakhni Pulao
Ingredients
Yakhni
- Mutton 1 to 1.5 kg
- Onion 1 big
- Garlic cloves 10-12 with peels
- Ginger 2-inch piece
- Coriander seeds 1 + 1/2 handful
- Cumin seeds 1 tbsp
- Black peppercorns 1/4 tbsp
- Bay leaves 4
- Cinnamon sticks 3
- Black cardamoms 3
- Green cardamoms 6
- Cloves 10
- Mace flower 1
- Salt 3/4 tbsp
- Water to cover the meat
Other
- Rice 3 cups soaked in water for at least 1 hour
- Onion 1 medium thinly sliced
- Ginger 1 small piece julienne cut
- Garlic 3-4 cloves chopped
- Oil 1/4 cup
- Garam masala 1/2 tbsp
- Coriander powder 1/2 tbsp
- Salt to taste if needed
- Green chilies 3-4
Instructions
- 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!