Name: Mutton yakhni pulao recipe by safiya abdurrahman khan at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: Mutton with bones; Onion 1 chopped; Long grain basmati rice 4 cup; Ingredients for potli; Cumin seed 1 tsp; Fennel seed 1 tsp; Pod of garlic 1; Whole ginger 2 inch pieces; black cardamom 2; Cloves 4; Green cardamom 3; Black pepper corns 1/4 tsp; Bay leaf 1; Salt to taste; Oil 1/4 cup; chopped coriander leaves for garnishing

ABOUT Mutton yakhni pulao RECIPE

Simple, authentic and traditional recipe comes from awadhi cuisine Mutton cooked With whole spiced potli is stirred in with seasoned rice and topped off with mutton stock.

Ingredients Serving: 5

Mutton with bones
Onion 1 chopped
Long grain basmati rice 4 cup
Ingredients for potli
Cumin seed 1 tsp
Fennel seed 1 tsp
Pod of garlic 1
Whole ginger 2 inch pieces
black cardamom 2
Cloves 4
Green cardamom 3
Black pepper corns 1/4 tsp
Bay leaf 1
Salt to taste
Oil 1/4 cup
chopped coriander leaves for garnishing

Instructions

Firstly, clean and soak the long grain basmati rice for atleast 30 minutes.
Then, take a muslin cloth, add all the ingredients for potli .
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 mutton and 7 cups of water.
Add some salt, keep it on the heat and bring it to a boil. Once the it starts boiling, pressure cook until the mutton is just done.
Now, once the mutton is done, let it release the pressure to its own. separate the mutton pieces and the Yakhni stock.
Squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
Heat the oil in a heavy-bottomed vessel. Saute chopped onion till transparent.
Ad washed and drained rice and mix well.
Now ad mutton stock,salt and cook till rice has done90 percent done.
Cover the lid and simmer for 15 minutes on low heat. Switch off the flame.
Sprinkle some chopped coriander leaves and Mutton yakhni pulao is ready to serve.

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