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Mutton Yakhni Pulao

Yakhni Mutton Pulao Recipe

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.

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