Mutton Yakhni Pulao

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Traditional Pakistani Pulao is made with a bouqet garni (or potli in local language).
  • PREP TIME: 15 minutes
  • COOK TIME: 60 minutes
  • SERVINGS: 6 persons
Mutton Yakhni Pulao

INGREDIENTS

  • 8 cups of water
  • 750 gram Mutton
  • 2 Onion medium, sliced
  • 1 tablespoon Ginger, finely chopped
  • 20 Black Pepper
  • 10 Cloves (long)
  • 2 Cinnamon Sticks (daal cheeni)
  • 2 Black Cardamoms (elaichi)
  • 4 Green Cardamoms (elaichi)
  • 1 Garlic Whole Pod
  • 1 ½ teaspoon Salt
  • 3 tablespoon Fennel Seeds (sonf)
  • 4 tablespoon Coriander Seeds (Sabit Dhaniya)
  • ¾cup Oil
  • 750 gram Rice, soaks for 30 minutes
  • 3 Potatoes, cubed
  • 1 tablespoon Ginger Garlic
  • 1 ½ teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1 cup Brown onion
  • 1 cup Yogurt
  • 1 teaspoon Green Chili, ground
  • 1 teaspoon garam masala, Powder

DIRECTIONS

  • 1. Heat water in a large pot. Add mutton along with onions, ginger, black pepper, cloves, cinnamon sticks, cardamom, garlic pod and salt. Make a Bouquet garni (potli) by tying fennel seeds, coriander seeds in a muslin cloth.
  • 2. Add in mutton stock mixture and cook till mutton is nearly done and the stock is reduced by half (~4 cups left)
  • 3. Heat oil in another pan.
  • 4. Add ginger garlic paste and sauté for 30 seconds.
  • 5. Add chili powder, salt, garam masala along with brown onion and beaten yoghurt. Saute and fry for 2-3 minutes.
  • 6. Add potatoes and the boiled mutton. Cover and cook for 10 min.
  • 7. Add soaked rice along with the mutton stock (yakhni) and cook on medium flame for 10 minutes.
  • 8. Turn heat to simmer and cook for 10 minutes.
  • 9. Serve hot.

Notes:

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