Home
Ingredient
Mutton Yakhni Pulao
Introduce
Chef :
Madhumita BishnuMutton Yakhni Pulao
#Nice
White Mutton Yakhni Pulao for a Sunday lunch is pure love. To go with it the Raita was heavenly. Let’s dig
Ingredient
Food ration :
4-5 servingsCooking time :
Preparation time-10 mins, Cooking time-1 hr
1 kg
mutton on bones
15-20
whole black peppercorns
1/2 tsp
fennel seeds
3-5
Black cardamom
3-4
Green cardamom
3-4
cloves
2 cups
yogurt beaten
1 tsp
oil
1/2 Tbsp
Ghee
1 tsp
shahjeera
1
bay leaf
4-5 cups
water
1/4 tsp
vinegar
4-5 Tbsp
ghee
1/2 tsp
cumin seeds
1 Tbsp
saffron water
1 cup
beaten yogurt
1/4 cup
berista
1 sprig
coriander leaves chopped
1 sprig
mint leaves chopped
1 tsp
chilli flakes
Cooking instructions
* Step 1
For Mutton Marination - in a heavy bottomed bowl add mutton, add sliced onions, star anise, fennel seeds, cloves, black cardamom, green cardamom, whole black peppercorns, beaten yogurt, salt. Mix well and set aside for 15 mins
* Step 2
Soak Sella Basmati Rice for 20 mins
* Step 3
For Yakhni - in a heavy bottomed pan heat ghee and oil, add shahjeera, let it splutter, add sliced onion and cook till softened, add marinated mutton. Stir well, let water be released and cook till half done
* Step 4
Add slit green chilies, ginger julienned and water and vinegar. Discard the white bubbles due to vinegar and cover to cook until 3/4th done, strain the Yakhni, separate the mutton. Set aside
* Step 5
The Yakhni strained is ready for further use
* Step 6
For Yakhni Pulao - in a heavy bottomed pan heat ghee and add bay leaf, add fennel seeds, cumin seeds and cook till it splutters. Add mutton and cook for 4-5 mins
* Step 7
Add the Yakhni, add the rice and mix well. Cover with a cloth and then put a cover and cook on Dum for 15-20 mins
* Step 8
Once the rice is cooked, add saffron infused water and gently mix, cover and keep off flame in Dum for 10 mins
* Step 9
For Raita - in a bowl add beaten yogurt, chopped berista, chopped
Green chilies, chopped mint leaves, chopped ginger and mix well
* Step 10
For Tempering Raita - in a pan heat oil and add shahjeera and chilli flakes and stir for 1 min, add to Raita and mix. Raita is ready
* Step 11
For Garnish - in a bowl plate Yakhni Pulao and add berista, mint and coriander leaves, varq and enjoy with Raita 😊
Note: if there is a photo you can click to enlarge it
Tag
mutton on bones
star anise
whole black peppercorns
fennel seeds
Black cardamom
green cardamom
. ½ medium size onion, sliced
cloves
yogurt, beaten
oil
Ghee
shahjeera
green chilies, slit
ginger (julienned)
bay leaf
water
vinegar
cumin seeds
cinnamon stick
sella basmati soaked for 20 mins
saffron water
beaten yogurt
berista
Coriander leaves, chopped
mint leaves, chopped
green chillies chopped
ginger, chopped
chilli flakes
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic