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Mutton Yakhni Pulao

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Mutton Yakhni Pulao

Rice and mutton cooked in flavoured mutton stock
Course Main Course
Cuisine Indian
Keyword Mutton, Yakhni, Yakhni pulao
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 3

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.
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