Mutton Yakhni Pulao
Rice and mutton cooked in flavoured mutton stock
Equipment
- 1 Fine mesh strainer
Ingredients
- 600 gram mutton curry cut
- 205 gram rice basmati, short grain, soaked for 30 minutes
- 90-95 gram onion sliced
- 3 green chilḻi
- 125-130 gram tomato sliced
- 20-25 gram garlic
- 10-12 gram ginger chopped
- 2 kapok bud small, optional
- 1 star anise
- 1-2 bayleaf large
- 2 pandan leaf (annapurna) optional
- 1/4 tsp black peppercorn
- 5 gram mint leaf
- 15 gram coriander stalk with root and leaf
- 1/2 tsp fennel seed
- 1 black cardamomn
- 6-7 green cardamomn
- 6 clove
- 1/4 gram nutmeg
- 1/2 blade mace
- 1/4 tsp allspice berries optional
- 1/4 tsp cubeb pepper
- 1 tsp coriander seed
- 1 tsp cummin seed
- 1/2 tsp black cummin
- 1/4 tsp cobra saffron optional
- 1 tsp turmeṛic powder
- 1 and 1/2 tsp salt
- 1/2 tsp kashmiri chilli powder
- 1/2-1 tsp sugar
- 1/4 lemon
- 1 tsp dry fenugreek leaf
- 30 gram cashew
- 70 ml ghee
- 2 tbsp refined oil
Instructions
- Heat the ghee and oil.
- Add the whole spice.
- Add the mutton and fry on high heat.
- When its brown, add garlic, ginger, tomato, onion, pandan leaf, mint leaf, green chilli and coriander stalk root and leaf.
- Continue to fry on high heat for 5-10 minutes more.
- Add the turmeric powder, kashmiri red chilli powder, salt, sugar and dry fenugreek leaf.
- Add 1 liter water.
- Let it come to a boil and simmer for 50 minutes.
- The meat should be 90% done.
- Strain the liquid and meat, discarding everything else.
- The liquid should be double the amount of rice.
- Add the meat and stock into a heavy bottom vessel and let it come to a boil.
- Drain the soaked rice and add it to the liquid.
- Let it cook on high heat untill 90% of`water is evaporated, ocasionaly stirring.
- Add the cashew.
- Place a gridle or a tawa underneath the vessel.
- Cook on low heat for 15 minutes with lid on.
- After 15 minutes, turn the heat off.
- Open the lid after 5 minutes.
- Gently fluff up the rice.
- Serve hot.
Notes
- Yakhni means Stock.
- Best served with raitha.