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5.0
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From 2 ratings
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

Instagram page: @ablendofrecipes

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Kitchen Scale

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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

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

For Mutton

  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. Add mutton & dry roast for 2-3 mins. Add curd & cook stirring continuously for 3-4 mins.

  4. 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

  1. Feel free to follow my accounts YouTube Channel,

    Food Catalogue: A Blend of Foods Facebook page and Instagram page

  2. 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.

  3. 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.

Reviews

5.0
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From 2 ratings
l

liam61

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l

liammiller

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Recipe by

Sheikh Mumtarin Ali

(@ablendofrecipes)

I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking 🍳

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