Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 1 large Onion cut into large chunks; 1 in Ginger cut into chunks; 8 clove Garlic; 1 Bayleaf; 2 Green Cardamom; 1 Black Cardamom; 1 tsp Black Peppercorns; 1 tbsp Saunf; 1 tbsp Coriander Seeds; 1.5 in Cinnamon Stick; 1 Star Anise; 1 Mace; 8 Saffron Strands; 500 g Mutton; 4 cup Water; 1 tsp Salt; 450 g Basmati Rice approx 2 cups; 30 washed and soaked for mins; 3 tbsp Ghee; 1 tsp Cumin Seeds; 0.5 tsp Peppercorns; 2 Green Cardamom; 1 Black Cardamom; 2 Green Chillies slit; 1 in Cinnamon; 1 Bayleaf; 2 Onions sliced; pinch of Hing asafoetida; 1 tbsp Ginger Garlic Paste; 1 tsp Fennel Powder

by Sheikh Mumtarin Ali (@ablendofrecipes)

Prep Time

10min

Cook Time

40min

Total Time

50min

IndianLunchDinnerMeat

Fragrant with whole spices, the beautiful taste of Basmati & tender pieces of mutton. Pure, elegant cooking in terms of flavours & it's pretty quick to put together, which makes it perfect for weekdays.

Photo by me @Sheikh Mumtarin Ali

Recipe Page: @A Blend of Recipes

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Ingredients

6 Servings

For the Bouquet Garni

1
large Onion cut into large chunks
1in
Ginger cut into chunks
8clove
Garlic
1
Bayleaf
2
Green Cardamom
1
Black Cardamom
1tsp
Black Peppercorns
1tbsp
Saunf
1tbsp
Coriander Seeds
1 1/2in
Cinnamon Stick
1
Star Anise
1
Mace
8
Saffron Strands

For YAKHNI

500g
Mutton
4cup
Water
1tsp
Salt

For the PULAO

450g
Basmati Rice approx 2 cups
30
washed and soaked for mins
3tbsp
Ghee
1tsp
Cumin Seeds
1/2tsp
Peppercorns
2
Green Cardamom
1
Black Cardamom
2
Green Chillies slit
1in
Cinnamon
1
Bayleaf
2
Onions sliced
pinch
of Hing asafoetida
1tbsp
Ginger Garlic Paste
1tsp
Fennel Powder
1/2tsp
Jeera Powder
1/2cup
Curd
1tsp
¼ Salt

Method

For the Bouquet Garni

Prep the bouquet garni by adding all the ingredients into a muslin or a cheesecloth & tying them up together. Keep aside.

For Mutton

Add mutton, bouquet garni, salt & water to a pressure cooker. Cook on high & after the first whistle, pressure cook on low for 20 mins. Let the pressure release naturally.
Remove the bouquet garni with tongs. Drain the remaining mutton & stock, reserving the mutton & stock (yakhni) separately. Squeeze out all the juices from the bouquet garni into the stock.

For the Pulao

Add ghee to a pressure cooker on medium high & allow it to heat up. Once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon & bay leaf. Saute for 1-2 mins or until fragrant.
Add sliced onions & fry on medium heat until golden brown, 2-4 mins. Add ginger garlic paste, hing, fennel powder & jeera powder. Cook for 3-4 mins on low heat, stirring frequently.
Add mutton & dry roast for 2-3 mins. Add curd & cook stirring continuously for 3-4 mins.
Add rice, salt & measure 3 ¼ cups of reserved stock (yakhni). Mix to combine. Pressure cook for 12 minutes on low. Let the pressure release naturally & serve hot.

Tips & Tricks

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Use aged basmati rice that's labelled 'basmati' rather than 'long grain rice', which is not true basmati. True basmati has a beautiful aroma, and ageing makes the rice more tasty & gives you grains that remain separate while cooking.
Meat cut: Look for bone-in shoulder cut, which has some fat & remains tender as the pulao cooks. The cooking time may seem short to some, but if the mutton you use is of good quality, this cooking time is perfect. Serve this with raita.