Mutton Yakhni Pulao Ingredients 4 cups Rice (soaked) 2 med Onions finely slices 4-5 Green chili (roughly chopped) 1/2 cup Yogurt 1 tbs Ginger garlic paste 1 ginger julienned 1 star anise 1-2piese of mace 1/8tsp nutmeg powder 3-4 Green cardamom 1tsp Black cumin 1 Cinnamon stick(2) 4-5 Cloves 7-8 Whole pepper corn 3/4cup Oil Salt to taste For Stock: 1kg mutton(I used boneless-cut into small cubes) 2 Onion 2 2 Garlic bulb 2 Black cardamom(whole) 1 tbs White cumin 1 tbs Fennel seeds 2 tbs Coriander seeds 1-2 Black cardamom 2-3 Clove 7-9 Pepper corn Salt as required Directions: For the Yakhni : In a large skillet 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 skillet. Now cook this stock for approx 45minutes, till meat tenders, separate meat from stock(or u can use pressure cooker- according to ur adjustment) For the pulao: Heat oil in another skillet. Add sliced onions and fry till they turn golden brown. Now add whipped yogurt to the onions in the skillet along with ginger garlic paste, whole garam masala 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, ginger julienned, mace-nutmeg and star anise to the skillet. Add salt and cook on a medium heat, till water dries,( sprinkle few saffron strands on top) then Cover and cook on steam for 5minutes on lowest heat. Serve in a dish with mint raita. Bon Appetite :)
Posted on: Wed, 14 May 2014 08:55:33 +0000
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