Mutton Yakhni Pulao Recipe

The unmistakable aroma of the Yakhni Pulao from its mixture of a variety of spices combined with the richness of the meat and its broth is an irresistible treat. It is best prepared using the Stahl Xpress pressure cooker. The tripy stainless steel cooker pressure cooks the food faster and retains the signature aroma and flavor. Enjoy the richness of mutton Yakhni Pulavo within an hour using this recipe.

Prep Time: 10 mins

Cook Time: 40 mins

Serves: 6

Author: Richa Gupta

Ingredients:

• 1 large Onion cut into large chunks
• 1 inch Ginger cut into chunks
• 8 Cloves Garlic
• 1 Bayleaf
• 2 Green Cardamom
• 1 Black Cardamom
• 1 Teaspoon Black Peppercorns
• 1 Tablespoon Saunf
• 1 Tablespoon Coriander Seeds
• 1.5 inch Cinnamon Stick
• 1 Star Anise
• 4-5 Cloves
• 1 Mace
• 8-10 Saffron Strands

Yakhni

• 500 grams Mutton
• 4 Cups Water
• 1 Teaspoon Salt

For the Pulao

• 450 Grams Basmati Rice approx 2 cups, washed and soaked for 30 minutes
• 3 Tablespoons Ghee
• 1 Teaspoon Cumin Seeds
• 4-5 Cloves
• ½ Teaspoon Peppercorns
• 2 Green Cardamom
• 1 Black Cardamom
• 2-3 Green Chillies slit
• 1 inch Cinnamon
• 1 Bayleaf
• 2 Onions sliced
• Pinch of Hing asafoetida
• 1 Tablespoon Ginger Garlic Paste
• 1 Teaspoon Fennel Powder
• ½ Teaspoon Jeera Powder
• ½ Cup Curd
• 1 1/4 Teaspoons Salt

Instructions

For the Bouquet Garni

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

For Mutton

1. Add mutton, bouquet garni, salt and water to a pressure cooker. Cook on high and after the first whistle, pressure cook on low for 20 minutes. Let the pressure release naturally
2. Remove the bouquet garni with tongs. Drain the remaining mutton and stock, reserving the mutton and 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 and allow it to heat up. Once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon and bay leaf. Saute for 1-2 minutes or until fragrant.
2. Add sliced onions and fry on medium heat until golden brown, 2-4 minutes. Add ginger garlic paste, hing, fennel powder and jeera powder. Cook for 3-4 minutes on low heat, stirring frequently.
3. Add mutton and dry roast for 2-3 minutes. Add curd and cook stirring continuously for 3-4 minutes.
4. Add rice, salt and measure 3 1/4 cups of reserved stock (yakhni). Mix to combine. Pressure cook for 12 minutes on low. Let the pressure release naturally and serve hot.