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We hope you got insight from reading it, now let’s go back to mutton yakhni pilaf recipe. You can have mutton yakhni pilaf using 29 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Mutton Yakhni Pilaf:
- Prepare For the Yakhni Potli
- Prepare 1 1/2 tbsp rose petals
- Prepare 2 medium sized onions quartered
- Prepare 3/4 tbsp fennel seeds
- Use 1 tbsp jeera
- Provide 16-18 garlic cloves
- Get 2 inch ginger
- Prepare 8-9 elaichi pods
- Get 2 star anise
- Provide 8-10 cloves
- Take 2 flower of mace
- Take 3 inch cinnamon sticks
- Prepare 2 tbsp coriander seed
- Use 7 cups water
- You need 1 tsp sugar
- Get For the mutton Yakhni pulao
- Prepare 1 kg mutton
- Prepare 900 GMs basmati rice
- Get 1 cup yogurt
- Take 2 green chillies
- Prepare 2-3 bay leaves
- Get 3 onions finely sliced
- Use 1/4 cup birista
- Get 1 tsp garam masala powder
- Take 1 lemon juice
- Take 1 pinch saffron soaked in 1/4 th cup milk
- You need 150 gms ghee or oil
- Provide to taste Salt
- Prepare 6 cups Yakhni stock
Instructions to make Mutton Yakhni Pilaf:
- Firstly, clean and soak the long grain basmati rice for at least 30 minutes. Usually, I soak it for 45 minutes for better results
- While the rice is soaking, add a pinch of saffron in 1/4 cup of milk and set aside.
- To Make Yakhni (Mutton Stock): - - To start with, take a clean clean muslin cloth, add cumin seeds, fennel seeds, and all the ingredients for potli (bouquet garni).
- Now, tie it well with the string to secure all the whole spices into it to form a potli.
- Then, put the potli in a pressure cooker along with the cleaned and wahsed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil. Once the it starts boiling, pressure cook until the mutton is just done. DO NOT over – cook
- Now, once the mutton is done, allow it to release the pressure to its own. Carefully, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
- To Make Yakhni Pulao: - - To begin with, heat ghee in Handi or pan.
- Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color. Add green chilies slit and fry for another few seconds.
- Now, add boiled mutton and gently sauté it on high heat for another 2-3 minutes. Then, add salt and whisked yoghurt and mix. Cook for a minute.
- Now, drain the water from the rice. Then, add rice and mix gently. Then, add the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to pulao, so we are adding 6& 1/2 cups of yakhni stock ONLY. Lastly, add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil.
- Once it starts boiling, allow it to cook on high heat until 90% water dries up. Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes. And it’s ready to be served with your favourite Raita.
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