Yakhni Pulao is a popular northern Indian rice dish, the meat pieces are boiled with whole spices to get a flavorful stock, in which rice is cooked to perfection and the whole garam masalas give it a beautiful aroma.
Basmati rice 2 cups, washed and soaked for 30 minutes
2 medium onions, finely sliced
2 tbsp. clarified butter (ghee) or any other vegetable oil
2 green chillies
½ kg mutton pieces
1 large onion, thickly sliced
12-15 garlic cloves
1 inch ginger sliced
1 inch cinnamon stick
2 black cardamom
4 green cardamoms
10-12 black pepper corns
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tbsp. coriander seeds
1 large bay leaf
Few strands of mace
Salt to taste
Directions & How to
Take a muslin cloth and tie all the ingredients of yakhni (stock) in it except mutton.
In a pressure cooker, add mutton, salt, 3 ½ of water, muslin pouch and cook for 15-12 minutes till mutton is almost done.
When the pressure cools itself, strain the stock, remove the muslin pouch and separate the mutton pieces and keep aside.[Measure the stock, we will need 3 cups of stock for 2 cups of rice, if there is extra, boil it down and if less add little water and boil once along with muslin pouch and mutton]
Heat clarified butter in heavy bottomed pan, fry the finely sliced onion till golden and remove them on an absorbent paper.
In the same pan, fry mutton pieces and remove them as well.
To the remaining clarified butter, add green chillies and yakhni (stock), bring it to a boil once and add the rice and let it cook till done.
Layer fried mutton and onions on to the rice and cover for 10 minutes (without heat) and then serve.
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