Mutton Yakhni Pulao

Mutton Yakhni Pulao!

Recipe credit: Dolly sachdeva

Mutton Yakhni Pulao is a rich, aromatic rice recipe inspired from Kashmiri cuisine.The spices in this dish add in a beautiful and subtle flavour to this dish.This recipe does not include curd,unlike yakhni recipes.

A must try for all .

ps: I do not claim this to be an authentic yakhni pulao recipe J

Ingredients:

1 kg mutton (I used mutton shanks majorly)

7-8 garlic cloves (just peeled,and uncut)

2 inch piece of ginger

Brown onions (3 onions sliced )

Salt

2tsp coarsely ground black pepper

1 tsp coarsely ground red chillies

Ghee

1 glass rice (appx 2 ½ cups )

2 glasses warm water

Spices:

1 black cardamom

5 green cardamoms

4-5 cloves

1 cinnamon stick

1 bay leaf

Step 1:

Soak the rice in water for ½ hour.In a pressure cooker add in the mutton,spices,ginger ,garlic,2 glasses of water and salt. Pressure cook this on a slow flame till 1 whistle only.Allow it to cool. Strain the yakhni (stock) keep aside( discard the spices).Keep the mutton aside on a plate and pat dry it.

Step 2

Take a heavy bottom vessel in which the yakhni pulao shall be made. Heat some ghee and slightly seal each mutton piece on both sides .Once done,add in the rice,2 glasses of the mutton stock and the brown onions. Add salt if needed. Now add in the black pepper and the coarsely ground red chillies. After one boil,take it off the gas and place the vessel on a flat Tawa   (flat pan).Cover/seal it nicely and allow the pulao to cook  for 15-20 minutes till well done.

Step 4:

Take off heat and enjoy the aromatic yakhni pulao.