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Easiest Way to Cook Delicious Mutton Yakhni Pulao

Mutton Yakhni Pulao.

Mutton Yakhni Pulao You can cook Mutton Yakhni Pulao using 29 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mutton Yakhni Pulao

  1. You need 500 gms. of mutton on bones, cubed.
  2. You need 1 of onion, roughly chopped.
  3. It's 1 inch of ginger, chopped.
  4. Prepare 4 of garlic cloves, crushed.
  5. It's 1 tbsp of coriander seeds.
  6. You need 1.5 tbsp of fennel seeds.
  7. It's 1 of mace.
  8. Prepare 2 of whole red chilies.
  9. Prepare 1 inch of cinnamon stick.
  10. It's 3 of green cardamoms.
  11. Prepare 4 of cloves.
  12. Prepare 2 of bay leaves.
  13. Prepare to taste of salt.
  14. Prepare 2.5 cups of water.
  15. Prepare of Tempering -.
  16. Prepare 1 tbsp. of ghee.
  17. Prepare 1 tbsp. of oil.
  18. You need 2-3 of bay leaves.
  19. You need 1 of " cinnamon stick.
  20. It's 2 of green cardamoms.
  21. It's 3 of cloves.
  22. You need 1/2 of mace.
  23. Prepare 1-2 of onion, sliced.
  24. Prepare 1 tbsp. of ginger-garlic paste.
  25. It's 1.5 cups of basmati rice, soaked in water for 30 minutes.
  26. It's pinch of nutmeg powder.
  27. Prepare to taste of salt.
  28. You need 2 tbsp. of fried onions to garnish.
  29. You need 1 tbsp. of melted ghee to garnish (opt).

Mutton Yakhni Pulao instructions

  1. Make a potli (bouquet garni) with coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves..
  2. Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste & the spice potli for 15-20 minutes on a low flame after the first whistle. Discard the whole spices potli & separate the yakhni (stock) from the mutton pieces. Keep them aside..
  3. Heat butter & oil. Temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown..
  4. Add the ginger-garlic paste & saute till the raw smell disappears..
  5. Now add the soaked and drained rice and fry for 1-2 minutes..
  6. Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste..
  7. Pressure cook for one whistle..
  8. Garnish with fried onion & a drizzle of some ghee. Serve with raita &/or gravy (opt)..

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