Search This Blog

Follow me here

Monday, November 28, 2011

Yakhni Pulao ~ Mutton Yakhni Pulao


Mutton Pulao, Mutton flavoured rice
Yakhni Pulao
When we look at the picture of this Yakhni Pulao, it almost resembles a nice aromatic biryani. This recipe was inspired by a TV show which I had seen long back, and for once even I had mistaken this pulao for a biryani due to its appearance. It is a very popular dish in North India and it gets its name 'Yakhni Pulao' from the word 'Yakhni' which means meat stock rich in flavors and whole spices. The meat is first slow-cooked with whole spices in lots of water and later the same stock is used for cooking the rice. To make sure that the whole spices do not get in your way and ruin your taste buds are added in form of a 'bouquet garni'.



Potli masala ~ Yakhni Masala
Bouquet Garni


I use these disposable tea bags and in case if you cannot find them, you can also use a muslin cloth.
All the whole spices that need to be added are tied in a soft cloth which is then added to the water in which meat is to be cooked. The idea behind it is to release the flavors of the spices into the stock and then it becomes easy to discard all of it at once.

To make the pulao more fragrant and rich, I have made a simple yakhni pulao masala which will be added to the rice directly. To accompany this dish, you will need a nice bowl of raita (yogurt relish) or may be a dry chicken curry or any kadhai dish.


Note: This recipe is revised on 16/08/2017 by adding a video, uploading new pictures and also made some minor changes in the ingredients.

You can watch the video here:




Yakhni Pulao ~ Mutton Yakhni Pulao


Mutton Yakhni Pulao is a one pot meal where pre-cooked mutton and rice is cooked in the fragrant and flavored mutton stock with added richness of almonds and herbs.


Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
1 cup = 250 ml capacity
Serves 4


Ingredients:

2 cups of basmati rice
1 cup sliced onion
1 tablespoon ginger & garlic paste (combined)
1/2 cup yogurt
1/2 cup chopped mint leaves
2 green chilies
2-3 tablespoon yakhni masala powder
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
1 tablespoon vinegar
1/2 cup chopped coriander leaves
2 tablespoon ghee or butter (or cooking oil)

For bouquet garni (potli masala)

1 tablespoon fennel seeds (badi saunf)
1 tablespoon coriander seeds
1 black cardamom
3 green cardamom
1-inch piece cinnamon stick
3 cloves

For mutton stock (Yakhni) (Pressure cook all these ingredients)

500 grams mutton
4 cups water
4 to 5 cloves crushed garlic with skin
2-inch piece of ginger roughly chopped
1 medium onion roughly chopped
Bouquet Garni (potli masala)
2 teaspoon salt

Yakhni Masala Powder (Grind to a smooth powder)

1 tablespoon shahi jeera
4-5 green cardamom
10 almonds


Instructions:

1. Wash and soak the rice for 15 minutes.
2. Pressure cook mutton pieces with water, salt, ginger, garlic, onion, bouquet garni. Release the pressure and drain the mutton stock and reserve it for cooking rice. Measure the mutton stock which should be 4 cups. If the stock is less than that, add more water and bring it to 4 cups. Keep the mutton pieces aside and discard the rest.
3. Heat ghee in a large saucepan and saute onion until light brown in color.
4. Add 1 tablespoon ginger & garlic paste and fry for 1 minute till the raw smell disappears.
5. Then add 1/2 cup yogurt, 1/2 cup chopped mint leaves, 2 green chilies, yakhni masala powder, 1/2 teaspoon turmeric powder and cooked mutton pieces. Fry on high heat for few seconds and then add 4 cups of mutton stock.
6. While the stock is heating up to a boil, add lemon juice, vinegar and salt only if needed. As the stock also has salt.
7. Finally add soaked rice when stock starts to boil along with 1/2 cup chopped coriander leaves. Cover and cook for 7 to 8 minutes on medium low heat.
8. Open the lid after 8 minutes and gently stir and fluff up the rice. Continue cooking till the rice is cooked and dry.
9. Once the rice is cooked, let it stand covered for 10 more minutes before serving.
10. Serve hot with Raita and Kabab.


2 comments:

  1. Salamwalaikum have tried your few recipes.all were yumm alhamdulillah.loved cooking them.got a question about this one. What gives rice yellowish colour if there is no turmeric in it.

    ReplyDelete
  2. Yummm can i come to ur place on eid

    ReplyDelete