Get the perfect Mutton Yakhni Pulao this Bakra Eid with Asad Memon’s tips & tricks! Fluffy rice, rich deep broth & restaurant-style flavour right at home. Made with #dalda & Shahenshah Rice, our #trustedrecipepartner. Save it now for Eid! #FoodFusion #MuttonYakhniPulao #YakhniPulao #BakraEid #pulao
Ingredients:
-Sabut kali mirch (Black peppercorns) 1 tsp
-Zeera (Cumin seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Laung (Cloves) 8
-Badi elaichi (Black cardamoms) 2
-Jaifal (Nutmeg) ¼ piece
-Javitri (Mace) 1-2 blades
-Darchini (Cinnamon stick) 1
-Tez patta (Bay leaves) 2
-Hari elaichi (Green cardamom) 6
-Mutton with bones 1 kg
-Pyaz (Onion) 2 small
-Adrak (Ginger) 1-inch piece
-Lehsan (Garlic) 1 Bulb
-Iodized Himalayan pink salt 1 tbs
-Water 2 litres
-Dalda cooking oil ¼ Cup
-Pyaz (Onion) sliced 1 medium
-Hari mirch (Green chillies) 3tbs
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Hari elaichi (Green cardamom) 3-4
-Darchini (Cinnamon stick) 1
-Badiyan ka phool (Star anise) 1-2
-Zeera (Cumin seeds) ½ tbs
-Dahi (Yogurt) whisked ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Iodized Himalayan pink salt 1 tsp or to taste
-Lemon juice 2 tbs
-Stock cube 1
-Shehenshah sella chawal (Rice) 800g (soaked)
Direction:
-In a bowl, place muslin cloth, add black peppercorn, cumin seeds, fennel seeds, coriander seeds, cloves, black cardamom, nutmeg, mace, cinnamon stick, bay leaves, green cardamom, tie the knot properly & make a spice pouch.
-In a cooker, add mutton, onion, ginger, garlic, pink salt, prepared spice pouch, water, cover & lock the lid properly & fix the whistle, cook on medium flame for 15 minutes.
-Remove whistle & cover, strain the stock in a bowl & set aside.
-Takeout mutton pieces & set aside (Discard all the spices).
-In a pot, add cooking oil, heat it.
-Add onion slices, chopped green chillies, chopped ginger garlic, green cardamom, cinnamon stick, star anise, cumin seeds, sauté on medium flame for 2-3 minutes or until translucent.
-Add whisked yogurt, mix well, add red chilli crushed, fresh coriander, mint leaves, mix well, cook on medium flame for 1-2 minutes.
-Add cooked mutton, mix well, and cook on medium flame for 2-3 minutes.
-Add mutton stock (7 Cups), pink salt, lemon juice, and stock cube, mix well, and bring it to a boil.
-Add soaked rice, cook on high flame for 3-4 minutes or until water is reduced to rice level.
-Cover with a kitchen cloth & cover & steam cook on low flame for 10-15 minutes.
-Serve with raita & salad!
