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Yakhani Mutton Pulao Recipe
How to Make Yakhani Mutton Pulao
Yakhani Mutton Pulao Recipe Yakhani pulao is a popular kashmiri dish. It is a rich based dish which made with mutton peaces, spices and Ghee. Yakhani mutton pulao is a perfect dish to serve in dinner party.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Yakhani Mutton Pulao
- 500 gms Mutton Curry Cut With Fat
- For Potli masala:
- 4 Black Cardamom
- 5 Small Cardamom
- 1 tbsp Black Pepper Corn
- 1/2 tbsp Clove
- 1 Stick Cinnamon
- 2 tbsp Cumin
- 4 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 2 Bayleaf
- 2 Inch Ginger
- 10 Cloves Garlic
- 1 Onion, sliced
- Salt To Taste
- Yakhni Paste:
- ½ Inch Ginger
- 12 Garlic
- 2 tsp Fennel Seeds
- 2 Cardamom Seeds
- Brown Onion
- 3 tbsp Ghee
- 2 Onion, sliced
- Ajinomoto (monosodium glutamate – 1 Tbsp
- For Salan:
- 3 Tomato
- 2 Onion, finely chopped
- 1/2 cup Coriander
- 4 Green Chillies, finely chopped
- Salt
- 1 tsp Black Pepper
- To Finish Pulao:
- 2 tbsp Ghee
- 500 gram Soaked Basmati Rice
- Salt To Taste
How to Make Yakhani Mutton Pulao
HideShow Media1.
In a pressure cooker, add mutton, water, bay leaf, and potli masala tied in muslin cloth along with salt and bay leaf.
2.
Allow it to cook for 5 whistles on medium-low heat.
3.
Grind ginger, garlic, fennel seeds, and cardamom seeds into a fine paste.
4.
Heat ghee in a pan and shallow fry the onion until golden brown.
5.
Remove the onion from the pan and set it aside.
6.
Open the cooker, remove the mutton pieces, and sear them in the same pan using leftover ghee; you may add extra ghee if desired.
7.
Cook the mutton, strain the stock, and discard the spices.
8.
In a thick-bottomed pan, heat ghee, add ginger-garlic-fennel-cardamom paste, and cook until the oil separates.
9.
Add soaked rice, salt cook it in the mutton stock until it is 50 percent cooked.
10.
Add mutton to the rice, add and ajinomoto (monosodium glutamate) and cook further until the water dries up completely, the rice is fluffy, and fully cooked.
11.
Finish the dish with fried onion.
For the Salan:
1.
Boil the tomato, remove the skin, allow it to cool, and grind it together with the water used for boiling.
2.
Add chopped onion, chopped coriander, chopped green chilies, salt, and freshly cracked pepper to the tomato paste.
3.
Serve the pulao with tomato salan.