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  Mutton Yakhni Pulao


Ingredients:

For Bouquet Garni (Potli):

  • Zeera (Cumin seeds) 1 tsp
    •  
  • Dhania (Coriander seeds) 1 tbs
    •  
  • Saunf (Fennel seeds) 1 tsp
    •  
  • Sabut kali mirch (Black pepper corns) 1 tsp
    •  
  • Badi elaichi (Black cardamom) 1
    •  
  • Laung (Cloves) 6-7
    •  
  • Jaifil (Nutmeg) ¼ piece
    •  
  • Javatri (Mace) ½ tsp
    •  
  • Hari elaichi (Green cardamom) 4-5
    •  
  • Darchini (Cinnamon sticks) 3
    •  
  • Mutton mix boti ½ kg
    •  
  • Pani (Water) 1.5-liter
    •  
  • Lehsan (Garlic) 6 cloves
    •  
  • Pyaz (Onion) 1 medium
    •  
  • Namak (Salt) 1 tsp or to taste
    •  
  • Oil ½ Cup
    •  
  • Pyaz (Onion) sliced 1 medium
    •  
  • Sabut kali mirch (Black pepper corns) ½ tsp
    •  
  • Hari elaichi (Green cardamom) 3-4
    •  
  • Laung (Cloves) 4
    •  
  • Zeera (Cumin seeds) ½ tsp
    •  
  • Hari mirch (Green chilies) chopped 5-6
    •  
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
    •  
  • Dahi (Yogurt) whisked 1 Cup
    •  
  • Namak (Salt) 1 or to taste
    •  
  • Kali mirch (Black pepper) crushed ½ tsp
    •  
  • Mutton yakhni (Mutton stock) 3 Cups
    •  
  • Chawal (Rice) Basmati ½ kg (soaked 30 minutes)

Directions:

For Bouquet Garni (Potli):

In muslin cloth, add cumin seeds, coriander seeds, fennel seeds, black peppercorns, black cardamom, cloves, nutmeg, mace, green cardamom, cinnamon sticks and warp it to make a bouquet garni (potli) & set aside.

In a pot, add mutton mix boti, water, bouquet garni (potli), garlic, onion, salt, and bring it to boil, cover, and cook on low flame until mutton is tender (approx. 1 hour).

Remove bouquet garni and discard it.

Strain mutton stock and save it for later use (approx. 3 Cups), set aside cooked meat, and discard onion and garlic cloves.

In a pot, add oil and onion, mix well.

Add black peppercorns, green cardamom, cloves, cumin seeds and mix well, fry until onions are brown.

Add green chilies and mix well.

Add cooked meat, ginger garlic paste, and mix well.

Add yogurt and mix well.

Add salt and black pepper crushed, mix well for 2-3 minutes.

Add mutton stock and bring it to boil, add rice and mix well.

Cook until water is reduced to ½ cup, cover and steam cook for 8-10 minutes.

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