Mutton Yakhni Pualo

A simple yet delicious recipe for Mutton Yakhni Pulao. You can now finally make it yourself. #HappyCookingToYou

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Ingredients:

For Bouquet Garni (Potli):

Zeera (Cumin seeds) 1 tsp
Dhania (Coriander seeds) 1 tbs
Saunf (Fennel seeds) 1 tsp
Sabut kali mirch (Black pepper corns) 1 tsp
Badi elaichi (Black cardamom) 1
Laung (Cloves) 6-7
Jaifil (Nutmeg) ¼ piece
Javatri (Mace) ½ tsp
Hari elaichi (Green cardamom) 4-5
Darchini (Cinnamon sticks) 3
Mutton mix boti ½ kg
Pani (Water) 1.5 litre
Lehsan (Garlic) 6 cloves
Pyaz (Onion) 1 medium
Namak (Salt) 1 tsp or to taste
Oil ½ Cup
Pyaz (Onion) sliced 1 medium
Sabut kali mirch (Black pepper corns) ½ tsp
Hari elaichi (Green cardamom) 3-4
Laung (Cloves) 4
Zeera (Cumin seeds) ½ tsp
Hari mirch (Green chilies) chopped 5-6
Adrak lehsan paste (Ginger garlic paste) 1 tsp
Dahi (Yogurt) whisked 1 Cup
Namak (Salt) 1 or to taste
Kali mirch (Black pepper) crushed ½ tsp
Mutton yakhni (Mutton stock) 3 Cups
Chawal (Rice) Basmati ½ kg (soaked 30 minutes)

Directions:

For Bouquet Garni (Potli):

In muslin cloth,add cumin seeds,coriander seeds,fennel seeds,black pepper corns,black cardamom, cloves,nutmeg,mace,green cardamom,cinnamon sticks and warp it to make a bouquet garni (potli) & set aside.

In pot,add mutton mix boti,water,bouquet garni (potli),garlic,onion,salt and bring it to boil,cover and cook on low flame until mutton is tender (approx. 1 hour).

Remove bouquet garni and discard it.

Strain mutton stock and save it for later use (approx. 3 Cups),set aside cooked meat and discard onion and garlic cloves.

In pot,add oil and onion,mix well.

Add black pepper corns,green cardamom,cloves,cumin seeds and mix well,fry until onions are brown.

Add green chilies and mix well.

Add cooked meat,ginger garlic paste and mix well.

Add yogurt and mix well.

Add salt and black pepper crushed,mix well for 2-3 minutes.

Add mutton stock and bring it to boil,add rice and mix well.

Cook until water is reduced to ½ cup,cover and steam cook for 8-10 minutes.