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Mutton Yakhni Pulao
How to Prepare the Best Afghani Mutton Yakhni Pulao at Home

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Ingredients

1 kg Basmati Rice
2 Tbsps. Salt
6 Green Chillies
1 Tsp. Shahi Jeera
6 Cardamoms
4 Cinnamon Sticks
4 Bay Leaves
12 Cloves
125ml Ghee (Clarified Butter)
1 kg Mutton
2 Tbsps. Ginger Garlic Paste
2 Large Onions
250 ml Curd/Yogurt
2 Tbsps. Coriander Seeds
2 Tbsps. Fennel seeds
Salt to Taste
2 Tsp. Black Peppercorns
1 Large Roughly-chopped Onion
Big Pieces of Ginger
2 Black Cardamoms
1 Tsp. Cumin Seeds
1 Whole Garlic

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Features:
  • Medium Spicy
  • Non Vegetarian
  • Medium

Ingredients

Directions

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Author- Shaziya’s Recipes

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Steps

1
Done

First of all, soak 1 kilogram of basmati rice in water for 1 hour. Then, drain and keep it aside. Now, to prepare the yakhni or the mutton stock, first, you need to make a pouch (use white muslin cloth) of dry spices including 3 green cardamoms, 2 cinnamon sticks, 1 teaspoon black peppercorns, 6 cloves, 1 black cardamom, 1 bay leaf, 1 tablespoon of coriander seeds and 1 tablespoon of fennel seeds. Keep it aside for later.

2
Done

Next, take 1 kilogram of mutton in a deep flat-bottomed vessel. Add 1 large roughly-chopped onion, 1 whole garlic, 4 green chillies, and a roughly-sliced large piece of ginger to the vessel.

3
Done

Also, add the pouch of dry spices, salt to taste and then add as much water as required. Cook it covered until the mutton is cooked to 80%. Once cooked, remove the lid and take out the boiled mutton pieces in a bowl and drain the excess water and keep it aside.

4
Done

Next, strain the remaining mixture and squeeze the water as much as you can. This yields 1 ½ glasses of yakhni or mutton stock. Set the yakhni aside for later.

5
Done

Now, measure out the yakhni and water for cooking the basmati rice. After that, heat 150 millilitres of ghee or clarified butter in a heavy bottom vessel. Once the ghee melts, add in 2 large thinly-sliced onions and sauté until golden brown. Take out some fried onions in a separate plate for garnishing later.

6
Done

Now, add 3 green cardamoms, 5 cloves, 1 teaspoon of peppercorns, 2 cinnamon sticks, 1 bay leaf, 1 teaspoon of cumin seeds, 1 black cardamom, and 1 teaspoon of black cumin seeds and 2 slit green chillies. Cook the ingredients for a few seconds. Next, add 2 tablespoons of ginger-garlic paste and cook until the raw flavour disappears.

7
Done

Now, add the boiled onions and sauté for another 2 minutes. To this add 1 cup or 250 millilitres of beaten curd/ yogurt and then mix and cook for another 4-5 minutes.

8
Done

Later, add mutton yakhni/stock, water and 2 teaspoons of salt (as per taste). Cover with a lid and bring it to a boil. Once the water starts boiling, add in the soaked basmati rice and gently mix it. Cook it covered until the water dries.

9
Done

Once the water has dried, mix it gently again and then cover it to cook for another 10-15 minutes on a low flame.
After 15 minutes, remove the lid, add in the remaining fried onions for garnishing and then serve it hot.

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