Yakhni Pulao

Ingredients for Yakhni Pulao:

1. Mutton – ¾ kg

2. Ghee – 5 big spoons

3. Cumin seeds – ½ small spoon

    Cloves and cardamom – 8 each

    Cinnamon – 4 small pieces

    Black cardamom – 1

    Bay leaf (Vayana Ila) – 2

    Pepper powder – 1 small spoon

    Fennel powder – 1 big spoon

4. Onions – 3

    Ginger – 2-inch piece

    Garlic – A handful

    Green chillies – 5

5. Salt – As needed

6. Ghee – 5 big spoons

7. Onions – 4 medium sized, chopped

    Ginger – 1-inch piece, crushed

    Garlic – A handful, crushed

    Green chillies – 3, crushed

8. Curd – ½ cup

9. Basmati rice – 600 gm, soaked half an hour

10. Onions – 2, sliced and deep fried in hot oil

      Cashews – 10-12, fried

      Mint leaves – A little

      Eggs boiled – To decorate

How to prepare Yakhni Pulao?

1. Clean mutton and cut into pieces.

2. Heat ghee and sauté ingredients no: 3.

3. Add sliced ingredients no: 4 and sauté it again.

4. Add mutton and salt and sauté for 5 minutes.

5. Add water and cook in pressure cooker (approximate ½ hour).

6. Open the cooker, remove mutton pieces and strain the stock.

7. You need almost 3 cups of stock for your preparation.

8. Heat ghee and sauté ingredients no: 7.

9. Add curd and mix well.

10. Add mutton pieces and sauté for 2 or 3 more minutes.

11. Add salt, stock and 2 cups of water and boil the contents for 2 minutes.

12. Add basmati rice to it. Water should completely immerse the rice (almost the same level, but not exceeding it).

13. Close the container with a lid tightly and cook in low flame for 25-30 minutes.

14. You should open the lid once and mix the contents slowly using a fork.

15. Decorate your pulao using ingredients no: 10.

16. You can provide pappad and raita as side dishes for pulao.

Courtesy: Vanitha Magazine, January 1-15, 2018

Read a few more Pulao recipes here. Click on the images in the gallery to read.