Mutton Yakhni Pulao

Ingredients (Serves 4)

  1. Mutton – 500 gm, cubed
    Coriander powder – 1/2 tsp
    Cumin seeds – 3/4 tsp
    Fennel seeds – 3/4 tsp
    Garam masala powder – 1/2 tsp
    Pepper powder – 1/2 tsp
    Salt – 3/4 tsp or as required
  2. Onion – 1 cup, sliced
    Garlic – 5 medium cloves, sliced
    Green chilies – 4 – 5, slit
    Bay leaves – 3
    Water – 1.5 cup
  3. Basmati rice – 1.5 cup
  4. Ghee – 2 tbsp + Oil – 2 tbsp
  5. Cumin seeds – 3/4 tsp, cloves – 5, cinnamon stick – 1.5 inch broken, star anise – 2, bay leaf – 1, cloves – 8, whole black pepper – 3/4 tsp
  6. Onion – 1 small, sliced (around 1 – 1.5 cup)
  7. Ginger-garlic paste – 2 tbsp
    Green chilies – 4, diagonally sliced
  8. Yoghurt – 1/3 cup
  9. Lemon juice – 1 tsp
    Garam masala powder – 1/2 tsp
  10. Mint leaves – 8 – 10, chopped
    Kewra water – 1 tsp
    Mawa, grated – 1/4 cup, optional
    Heavy cream – 3 tbsp, optional
  11. Salt – To taste

Method

  1. Combine mutton with all the other ingredients numbered 1. Set aside for 30 minutes. Transfer to a pressure cooker. Add onion and other ingredients numbered 2. Mix well. Pressure cook for 5 – 6 whistles until mutton is completely cooked. Remove the mutton pieces. Strain the stock and set aside.
  2. Rinse and soak basmati rice for 30 minutes.
  3. Heat 2 tbsp ghee + 2 tbsp oil in a pan over medium heat. Add whole spices numbered 5 and stir for a few seconds till fragrant. Add 1 – 1.5 cup sliced onion, a pinch of salt and cook till onion turns transparent. Add ginger-garlic paste, green chilies and cook for a few minutes till their raw smell leaves. Add mutton pieces and fry for 4 – 5 minutes until lightly golden. Add yoghurt and cook for a few minutes till dry. Now measure and add 2 1/4 cup mutton stock (For 1 cup rice, use 1.5 cup stock. I used 1.5 cup basmati rice, hence 2 1/4 cup stock) and 1 tsp lemon juice. If you don’t have enough stock, add hot water to make up to 2 1/4 cup. Bring to a boil. Taste-check for salt. Add drained basmati rice and mix gently. Cover and cook over medium heat for 5 – 6 minutes till the moisture is completely absorbed. Top with chopped mint leaves, kewra water, grated mawa and heavy cream. Cover with an aluminum foil tightly and cover with lid. Place the biriyani pot on a hot tawa and cook on dum for 8 – 10 minutes on the lowest heat. Switch off the flame. Let rest for 15 minutes before opening. Serve with green chutney and kachumber salad.
         

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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