Name: Mutton Yakhni Pulao recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3
Ingredients: 400 gms. mutton on bones, cubed; 1 & 1/2 cups basmati rice, soaked in water for 30 minutes; 2 tbsp. oil; 1 Onion, sliced; 1; 2-3 garlic cloves, sliced; 1 tbsp. Coriander seeds; 1 & 1/2 tbsp. fennel seeds; 2 whole red chilies; 1 mace; 1: cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1- 2 bay leaves; Salt to taste; Tempering -; 1 tbsp. butter / ghee; 1 tbsp. Oil; 1 bay leaf; 1; 2 Green Cardamoms; 1 Onion, sliced; 1 tsp. Ginger-Garlic paste; PINCH OF NUTMEG POWDER; Salt to taste; 2 tbsp. fried onions to garnish; 1 tbsp. melted ghee

ABOUT Mutton Yakhni Pulao RECIPE

This yummy dish reminds me of India and Kashmir in particular from where it originates. Light on spices and fat, it is absolutely delicious and mouthwatering. It is a bit hit at my place whenever I prepare. It can be relished with some raita and salad as accompaniment. Country.....UAE.

Ingredients Serving: 3

400 gms. mutton on bones, cubed
1 & 1/2 cups basmati rice, soaked in water for 30 minutes
2 tbsp. oil
1 Onion, sliced
1
2-3 garlic cloves, sliced
1 tbsp. Coriander seeds
1 & 1/2 tbsp. fennel seeds
2 whole red chilies
1 mace
1: cinnamon stick
2-3 green cardamoms
4-5 cloves
1- 2 bay leaves
Salt to taste
Tempering -
1 tbsp. butter / ghee
1 tbsp. Oil
1 bay leaf
1
2 Green Cardamoms
1 Onion, sliced
1 tsp. Ginger-Garlic paste
PINCH OF NUTMEG POWDER
Salt to taste
2 tbsp. fried onions to garnish
1 tbsp. melted ghee

Instructions

Heat 2 tbsp. oil and fry the onion, ginger and garlic till light brown.
Add the mutton and saute for 2-3 minutes.
Add coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves.
Add 2 1/2 cups water and salt.
Pressure cook for 15-20 minutes on a low flame after the first whistle. When cool enough to handle, drain the stock and separate the mutton pieces. Discard the whole spices.
For the tempering - Heat the butter and oil and temper with bay leaf, cinnamon and cardamoms.
Add the onion and fry till light brown.
Then add the ginger-garlic paste and continue to saute till the raw smell disappears.
Now add the soaked and drained rice and fry for 1-2 minutes.
Pressure cook the tempered rice, mutton, 2 cups stock, pinch of nutmeg powder and salt to taste for one whistle.
Garnish with fried onion & a drizzle of ghee. Serve with raita & salad.

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