Mutton Yakhni Pulao

Mutton Yakhni Pulao

Mutton Yakhni Pulao by @foodfrenzybyariba  

Ingredients

Preparation

  • Rice (Long grain Basmati Rice)-4 cups
  • A Pinch of Saffron soaked in ¼ cup Milk

 

To Make Mutton Yakhni Stock 

  • 1 tablespoon Cumin Seeds (zeera)
  • ¾ tablespoon Fennel Seeds
  • 1 ½ tablespoon Dried Rose Petals
  • 2 Onions (medium size, quartered or sliced)
  • 16-18 cloves Garlic
  • 2 inch Ginger (piece, sliced or crushed)
  • 2 Star Anise (chakri phool/baadiyaan)
  • 8-10 Green Cardamom
  • 10– 12 Cloves
  • 2 Mace Flower (javitri)
  • 3 inch Cinnamon sticks (3 sticks of 1 inch each)
  • 2 tablespoon Coriander seeds
  • 1 kilogram Mutton on bone (Lamb or Goat) (cleaned and washed)
  • 7 cups Water
  • Salt to Taste

 

For Yakhni Pulao

  • 150 grams Ghee or Oil
  • 2-3 Bay Leaves
  • 3 Onions (large size, finely sliced)
  • 6-8 Green Chilies (slit (you may adjust it accordingly))
  • Salt to taste
  • 1 cup Yogurt (Curd) (240 grams, (curd) whisked well)
  • 6.5 cups Yakhni Stock
  • 1 teaspoon Garam masala powder
  • Few drops of kewda essence
  • ¼ cup Birista (Golden Fried Onion)

 

Directions

  • Firstly, clean and soak the long grain basmati rice for at least 30 minutes.
  • Also, soak a pinch of saffron in ¼ cup of milk.

 

Making Yakhni (Mutton Stock)

  • First, take a clean muslin cloth, add all the ingredients for bouquet garnii.
  • Now, tie it well with the string to secure all the whole spices into it to form a potli .
  • Put cleaned and washed mutton pieces in a pressure cooker along with the prepared potli and 7 cups of water. Add some salt, put it on the heat and bring it to a boil.
  • Once the it starts boiling, pressure cook until the mutton is just done. Do not over - cook it.
  • Now, once the mutton is done, allow it to release the pressure to its own.
  • Gently, separate the mutton pieces and the stock. Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.


Making Yakhni Pulao

  • Heat ghee (or oil) in handi or pan.
  • Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color.
  • Add green chilies slit and fry for another few seconds.
  • Then, add boiled mutton and gently sauté it on high heat for 2-3 minutes.
  • Add salt and whisked yoghurt and mix. Cook for a minute.
  • Now, drain the water from the rice. Add rice and mix gently.
  • Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to the rice, so we are adding 6& ½ cups of yakhni stock only.
  • Add garam masala powder, kewra essence/water and mix, bring it to a boil.
  • Allow it to cook on high heat until 90% water dries up.
  • Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes.
  • The Lucknowi Mutton yakhni pulao is ready. Garnish it with birista (golden fried onions) and serve with raita, yogurt or salad of your choice.

 

Happy Cooking 😊

 

Cook

Recipe from Ariba :D

Follow her @foodfrenzybyariba and see so many more delicious recipes! 

Thank you Ariba!

 

 


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