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Kashmiri Yakhni Mutton Pulao with veg twist

Mar-26-2019
brishti ghosh
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri Yakhni Mutton Pulao with veg twist RECIPE

Kashmiri mutton yakhni pulao made using basmati rice,mutton & lots of Indian spice.The main ingredients of this pulao are mutton stock-called "Yakhni" & curd.Yakhni is a simple stock made with whole spices,onion,ginger & garlic.I have made this authentic dish with some of my favourite vegetables.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Jammu and Kashmir
  • Pressure Cook
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Mutton...750gm
  2. Basmati rice...2cup(soaked in water for at least 1/2hr)
  3. Onion...2
  4. Tomato...1
  5. Chopped Ginger...1tspn
  6. Chopped Garlic...10
  7. nutmeg powder...1/4teaspn
  8. Mace...1
  9. Cloves...7
  10. cinnamon stick...2"
  11. Green cardamom...3
  12. Peppercorn...1/2tspn
  13. ginger garlic paste...1tspn
  14. coriander powder...1tsp
  15. Red chilli powder...1tspn
  16. salt to taste
  17. Ghee...3tspn
  18. Peas...5tspn
  19. Carrot...1
  20. Curd...1/2cup

Instructions

  1. We have to make "yakhni" or stock of mutton first,using whole spice potli.
  2. Take a muslim cloth piece & put all whole spices in it & make a tie.
  3. Take pressure cooker,put the spice-potli ,1/2 onion piece, garlic cloves ,chopped ginger & mutton.Add water & boil it with 3 to 4 whistle.
  4. After that take out the spice potli & keep aside the mutton with stock.Yakhni is ready.
  5. Now heat ghee ,add thinly chopped onion,tomato & ginger garlic paste.Saute it for a while.
  6. Add coriander powder,red chilli powder,salt & fennel powder.Add peas & chopped carrot.Cook it for 2 to 3 mins.
  7. Now add mutton with stock & curd.Mix it well.
  8. Add soaked rice & garam masala powder.Mix it well & cook it till boil.If rice is 2cup, then add at least 4 cup mutton stock.
  9. Add ghee & serve it with any type of raita & onion slices.

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