Name: Yakhni Mutton Pulao Recipe
Ingredients: 500 gms Mutton ((medium pieces with bones)); 1 tsp Salt; 1 tsp Shahjeera ((Caraway seeds)); 2 nos Black Cardamom; 2 nos Cinnamon ((1" pieces)); 4 nos Cloves; 1 no Bay Leaf; 1/2 tsp Coriander Seeds; 12-15 nos Black Peppercorns; 1 no Javitri ((Mace-1 flower)); 1/2 tsp Nutmeg Powder ((Jaiphal, grated)); 8 nos Garlic ((cloves with skin, crushed)); 1" piece Ginger ((juliennes or thick slices)); 2 tbsp Ghee ((clarified butter)); 3 cups Water ((600 ml)); 2 cups Basmati Rice ((2 cup measure)); 2 medium Onions ((sliced)); 1 tsp Garam Masala Powder; 4 tbsp Curd ((or Yogurt, whisked)); 3 nos Green Chillies ((slit)); 1/2 cup Mint Leaves; Saffron ((few strands, soaked in warm milk)); 1 tsp Salt; 2 tbsp Refined Oil ((or ghee))

Yakhni Mutton Pulao Recipe

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Ingredients

For making the stock (Yakhni) –

500 gms Mutton (medium pieces with bones)
1 tsp Salt
1 tsp Shahjeera (Caraway seeds)
2 nos Black Cardamom
2 nos Cinnamon (1" pieces)
4 nos Cloves
1 no Bay Leaf
1/2 tsp Coriander Seeds
12-15 nos Black Peppercorns
1 no Javitri (Mace-1 flower)
1/2 tsp Nutmeg Powder (Jaiphal, grated)
8 nos Garlic (cloves with skin, crushed)
1" piece Ginger (juliennes or thick slices)
2 tbsp Ghee (clarified butter)
3 cups Water (600 ml)

For the Pulao –

2 cups Basmati Rice (2 cup measure)
2 medium Onions (sliced)
1 tsp Garam Masala Powder
4 tbsp Curd (or Yogurt, whisked)
3 nos Green Chillies (slit)
1/2 cup Mint Leaves
Saffron (few strands, soaked in warm milk)
1 tsp Salt
2 tbsp Refined Oil (or ghee)

Instructions

Preparation:

To boil the mutton & prepare the stock (Yakhni), heat 2 tbsp ghee in a pressure cooker.
Add all the whole spices and give a stir. Now add the mutton pieces, salt, crushed garlic and ginger slices/ juliennes.
Mix and fry on medium heat for 2 mins till the mutton changes colour.
Add 3 cups (or 600 ml) of water, give a mix and close pressure cooker. Pressure cook till 3 whistles (on high heat till 1st whistle, then lower heat and continue for 2 more whistles)
Allow the cooker to release pressure on its own.
Once pressure is released, strain the Yakhni/ mutton stock and remove the mutton pieces.
(Make sure the Yakhni is 600 ml (about 3 cups). If not, add water to make it 600 ml (3 cups). The rice will be cooked in this Yakhni or mutton stock)
Soak the rice for 30 mins and drain the water just before making the Pulao.
Fry the onions till golden, remove and set aside.
Take out the mint leaves & slit the green chillies.
Whisk the curd/ yogurt and set aside.

Process:

Heat refined oil or ghee in a pressure cooker.
Add the bay leaves, slit green chillies and mint leaves. Give a stir and then add the boiled mutton pieces and 3/4th of the fried onions (birista). Mix and fry on medium heat for a minute.
Lower heat and then add the whisked curd/ yogurt and the garam masala powder. Mix and fry on low heat for 3-4 mins till the curd is cooked and oil separates.
Now add the drained rice, give a mix and fry for a minute on medium heat.
Add the saffron infused milk and give a mix.
Add the yakhni (measure & make sure it’s 3 cups- 600 ml, if not, add water to make it 3 cups).
Add 1 tsp salt and give a mix.
Close the pressure cooker and pressure cook on high heat for 2 whistles.
Allow it to release pressure.
Garnish with the balance fried onions.