Yakhni pulao

Yakhni pulao:

Ingredients:

• Mutton 1 kg
• Rice 4 cups (soaked)
• Onions 3 (sliced)
• Green chili 4 - 6 (roughly chopped)
• Ginger garlic paste 1 tbsp
• Rice 2 ½ cup
• Green cardamom 3 - 4
• Black cumin 1 tsp
• Cinnamon stick 2 (1 inch)
• Cloves 4 - 5
• Whole pepper corn 7 - 8
• Oil 1 cup
• Salt to taste

 STOCK: 

• 4 Green Chillies (Hari Mirch)
4 Cardamom Pods (Choti Ilaichi)

1 cup Dalda Oil or any other Cooking Oil

8 cups of Mutton Stock

Yogurt  ½ cup

 

Method:

• In a large heavy based pan add mutton, 7 glasses water, salt, whole onions , garlic and ginger.

• Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.

• Tie a tight knot and place into the pan.

• Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.

• Heat oil in another pan.

• Add sliced onions and fry till they turn golden brown.

• Now add whipped yogurt to the onions in the pan along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.

• Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.

• Add the stock and heat until the mixture starts to boil.

• Drain the water from the soaked rice and add the rice to the pan.

• Add salt and cook on a medium heat, till water dries.

• Cover and steam for 10 minutes.
• Serve with curd raita