Mutton Yakhni Pulao
Author:
Yummy N Tasty
Posted on,
25, Jun 2017
5.3 K views.
1
4.5/5 ( 2 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
100-120 mins
Happy Diwali
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Recipe video
Ingredients:
- Mutton - 500 Gms, cut into small pieces
- Water - 4 cups :approx:
- Salt to taste
For Spice Bag:
- Cinnamon stick - 1 inch piece
- Cloves - 2-3 Nos
- Cardamom - 2-3 Nos
- Black Cardamom - 1 Nos
- Mace - 1 Nos
- Black pepper corns - 5-8 Nos
- Fennel Seeds - 1 Tablespoon
- Coriander Seeds - 1 Tablespoon
- Lemon - quarter piece of a small lemon
- Onion, small sized - 1 Nos, cubed
- Green Chillies - 1-3 Nos
- Ginger - 1 inch piece, sliced
- Garlic - 5-8 medium cloves
For Yakhni Pulao:
- Basmati Rice - 2 cup
- Yogurt - ¼ cup
- Fried onion - ¾ cup
- Green cardamom - 2 Nos
- Cloves - 2 Nos
- Bay leaf - 1 Nos
- Ghee - ¼ cup
- Kewra essence - ¼ Teaspoon
- Nutmeg powder - ¼ Teaspoon
- Salt to taste
For Ginger-Garlic-Green Chilli Paste:
- Ginger - ½ inch piece
- Garlic - 3-4 cloves
- Green chilli - 1-2 Nos
For garnishing(refer notes):
- Fried onion - ¼ cup
- Fried cashew nuts - ¼ cup
- Fried raisins - ¼ cup
Instructions:
Initial Preparation:
- Clean and wash the mutton pieces. Drain the water completely.
- Wash and soak the rice for 30 minutes. Drain the water completely and keep the rice aside.
- Grind together the ingredients mentioned in 'For Ginger-Garlic-Green Chilli Paste' and set aside.
- Tie up all the ingredients mentioned in 'For spice bag' in a cheese cloth. Set aside.
Yakhni preparation:
- Pour 4 cups of water in a pressure cooker, add in the mutton pieces, prepared spice bag, salt and mix well.
- Close the cooker and cook for about 5-6 whistles, or until the mutton is cooked well.
- Remove from heat, let it sit until the pressure is settled down.
- Then discard the spice bag. Take out the mutton pieces and set aside.
- Reserve the stock(yakhni) to cook the rice later.
Pulao Preparation:
- Heat ghee in a large pan, add in the fried onion and saute for 2 minutes on low heat.
- Add in the green cardamom, cloves, bay leaf and fry for few seconds on low heat.
- Then add in the ginger-garlic-green chilli paste and saute for 1 minute on low heat.
- Now add in the cooked mutton pieces, yogurt, ½ cup of hot water, salt and mix well.
- Mix well and cook until the gravy is thick on medium heat. Stir occasionally.
- Measure the yakhani and add water to it to make 4 cups. Add this into the pan and add salt. Mix well and let it boil.
- When it starts boiling, add in the soaked rice and mix well. Cover the pan with a tight lid.
- Simmer the heat to low and cook for about 20-25 minutes or until the rice is nicely done.
- Then open the pan, sprinkle kewra essence and nutmeg powder over the rice. Cover and keep for 5-8 minutes.
- Remove from heat, gently fluff up the rice using a fork.
- Garnish with fried onions, cashew nuts and raisins and serve hot with raita, pickle and papad on side.
Notes:
- Heat 1 cup of ghee or vegetable oil in a pan. Once the oil is hot, set heat to low-medium.
- Add in the raisins and fry until they puffed up. Remove from oil and transfer to a kitchen paper towel.
- Add in the cashew nuts and fry until they turns slightly golden in color. Remove from oil and transfer to a kitchen paper towel.
- Take 3 cups of thinly sliced onion. [ Makes about 1 cup of fried onion(approx:)]
- Place the sliced onion as batches into the hot oil/ghee and fry till the onions are golden brown and crisp. Transfer to a kitchen paper towel.
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Recommended
Mutton Yakhni Pulao
Author - Yummy N Tasty |
Posted on - 25, Jun 2017 |
Recipe URL, https://www.yummyntasty.com/recipes/mutton-yakhni-pulao/ |
Cooking time - 100-120 minutes |
Serving - 4-5 person(s) |
Ingredients :
- Mutton - 500 Gms, cut into small pieces
- Water - 4 cups :approx:
- Salt to taste
For Spice Bag:
- Cinnamon stick - 1 inch piece
- Cloves - 2-3 Nos
- Cardamom - 2-3 Nos
- Black Cardamom - 1 Nos
- Mace - 1 Nos
- Black pepper corns - 5-8 Nos
- Fennel Seeds - 1 Tablespoon
- Coriander Seeds - 1 Tablespoon
- Lemon - quarter piece of a small lemon
- Onion, small sized - 1 Nos, cubed
- Green Chillies - 1-3 Nos
- Ginger - 1 inch piece, sliced
- Garlic - 5-8 medium cloves
For Yakhni Pulao:
- Basmati Rice - 2 cup
- Yogurt - ¼ cup
- Fried onion - ¾ cup
- Green cardamom - 2 Nos
- Cloves - 2 Nos
- Bay leaf - 1 Nos
- Ghee - ¼ cup
- Kewra essence - ¼ Teaspoon
- Nutmeg powder - ¼ Teaspoon
- Salt to taste
For Ginger-Garlic-Green Chilli Paste:
- Ginger - ½ inch piece
- Garlic - 3-4 cloves
- Green chilli - 1-2 Nos
For garnishing(refer notes):
- Fried onion - ¼ cup
- Fried cashew nuts - ¼ cup
- Fried raisins - ¼ cup
Instructions :
Initial Preparation:
- Clean and wash the mutton pieces. Drain the water completely.
- Wash and soak the rice for 30 minutes. Drain the water completely and keep the rice aside.
- Grind together the ingredients mentioned in ‘For Ginger-Garlic-Green Chilli Paste’ and set aside.
- Tie up all the ingredients mentioned in ‘For spice bag’ in a cheese cloth. Set aside.
Yakhni preparation:
- Pour 4 cups of water in a pressure cooker, add in the mutton pieces, prepared spice bag, salt and mix well.
- Close the cooker and cook for about 5-6 whistles, or until the mutton is cooked well.
- Remove from heat, let it sit until the pressure is settled down.
- Then discard the spice bag. Take out the mutton pieces and set aside.
- Reserve the stock(yakhni) to cook the rice later.
Pulao Preparation:
- Heat ghee in a large pan, add in the fried onion and saute for 2 minutes on low heat.
- Add in the green cardamom, cloves, bay leaf and fry for few seconds on low heat.
- Then add in the ginger-garlic-green chilli paste and saute for 1 minute on low heat.
- Now add in the cooked mutton pieces, yogurt, ½ cup of hot water, salt and mix well.
- Mix well and cook until the gravy is thick on medium heat. Stir occasionally.
- Measure the yakhani and add water to it to make 4 cups. Add this into the pan and add salt. Mix well and let it boil.
- When it starts boiling, add in the soaked rice and mix well. Cover the pan with a tight lid.
- Simmer the heat to low and cook for about 20-25 minutes or until the rice is nicely done.
- Then open the pan, sprinkle kewra essence and nutmeg powder over the rice. Cover and keep for 5-8 minutes.
- Remove from heat, gently fluff up the rice using a fork.
- Garnish with fried onions, cashew nuts and raisins and serve hot with raita, pickle and papad on side.
Notes:
- Heat 1 cup of ghee or vegetable oil in a pan. Once the oil is hot, set heat to low-medium.
- Add in the raisins and fry until they puffed up. Remove from oil and transfer to a kitchen paper towel.
- Add in the cashew nuts and fry until they turns slightly golden in color. Remove from oil and transfer to a kitchen paper towel.
- Take 3 cups of thinly sliced onion. [ Makes about 1 cup of fried onion(approx:)]
- Place the sliced onion as batches into the hot oil/ghee and fry till the onions are golden brown and crisp. Transfer to a kitchen paper towel.
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