Mutton Yakhni Pulao
You might have eaten many types of pulao, but you have hardly eaten Mutton Yakhni Pulao made like this. This is a Kashmiri dish. It is a part of the menu in weddings and feasts. Everyone eats this pulao with great gusto.
Let’s see Mutton Yakhni Pulao Recipe –
Wash and soak the rice. For Yakhni, put mutton , whole garlic, salt, onion (peeled and cut into two pieces), fennel and coarse coriander in a clean muslin cloth of light color (the color of which should not come out) in the cooker. Prepare it and put it in the cooker , add water and cook on full flame for 2 to 3 whistles. When the gas comes out, take out the onion, take out the garlic, take out the inside and throw away the peel.
When the oil is hot, brown the onions, add chopped tomatoes, cumin seeds, black pepper, cloves, curd, Yakhni onions, Yakhni garlic paste, ginger garlic paste and fry them well. Until tomatoes are cooked.
Add Yakhni water and mutton to the roasted masala. If the Yakhni water is less then add some plain water. Add soaked rice and green chillies. When it boils, test the salt. Keep the salt lightly at the time of boiling (the rice will swell when ready). Due to which the salt remains correct) Salt has also been added to the Yakhni, hence add it carefully. When water remains as much as rice or rice becomes visible, keep it aside for 10 minutes.
Mutton Yakhni Pulao Ingredient –
For Yakhni
- Mutton 500 grams
- Onion 2 large
- Garlic 2 pieces
- salt as per taste
- 3 spoons of fennel and 3 spoons of coarse coriander (tied in a light cloth)
Basmati rice 500 grams
- Onion 2 normal
- Yakhni Onions
- anus of yakhni garlic
- tomatoes 2 large
- curd 100 grams
- Salt to taste
- cumin 1/2 tsp
- cloves 6 to 8
- black pepper 8 to 10
- Green chilli 3 to 4
- Ginger garlic paste 2 tsp
- Oil
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