How to make Yakhni Pulao - Cook Smart -

The aroma is so fragrant that you will not be able to resist this pulao for long

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton (मटन), Basmati rice (बासमती चावल)

Cuisine : Kashmiri

Course : Rice

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For more recipes related to Yakhni Pulao - Cook Smart checkout Keema Biryani, Keema Pulao, Meat Ball Pulao. You can also find more Rice recipes like Kaju Moti Pulao Mixed Sprouts Khichdi Gatte Aur Tomato Ka Pulao Thai Style Fried Rice

Yakhni Pulao - Cook Smart

Yakhni Pulao - Cook Smart Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Yakhni Pulao - Cook Smart Recipe

  • Mutton cut into 2 inch pieces on the bone 500 grams

  • Basmati rice soaked and drained 1 1/2 cups

  • Ghee 4 tablespoons

  • Green cardamoms 5

  • Black cardamom 1

  • Cinnamon 1 inches

  • Mace blade 1

  • Cloves 10-12

  • Bay leaves 2

  • Fennel seeds (saunf) 1 tablespoon

  • Green chillies 3

  • Salt to taste

  • Medium onion 1

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Tata Sampann Meat Masala 1 1/2 tablespoons

  • Mutton stock 1/2 cup

  • Yogurt 3/4 cup

  • Fried onions 1/2 cup + to sprinkle

  • Fresh mint leaves to sprinkle

  • Fresh mint sprig to garnish

Method

Step 1

Heat 2 tablespoons ghee in a pressure cooker, add mutton and sauté on high heat for 3-4 minutes

Step 2

Place green cardamoms, black cardamom, cinnamon, mace, cloves, bay leaves and fennel seeds on a piece of muslin cloth, gather the edges and make a potli.

Step 3

Add green chillies, 2 cups water, potli and salt to the cooker, mix, cover and pressure cook till the pressure is released for 5-6 times.

Step 4

Slice onion.

Step 5

Heat remaining ghee in a handi. Soak a white kitchen towel in water.

Step 6

Add caraway seeds and onion to the handi, mix and sauté till the onion turns golden brown. Add garlic paste and ginger paste, mix and sauté well. Add Tata Sampann Meat Masala and sauté for a few seconds. Add ½ cup mutton stock and mix.

Step 7

Open the lid of the pressure cooker once the pressure is reduced completely. Discard potli and strain the stock into a bowl.

Step 8

Add cooked mutton pieces to the handi and mix well. Add strained stock and yogurt and mix well.

Step 9

Add rice and salt, mix well and bring to a boil. Cover and cook for 5 minutes. Add fried onions, cover and cook for 5-6 minutes.

Step 10

Place the wet kitchen towel over the pulao, cover, place a heavy object on it and cook for 10 minutes.

Step 11

Sprinkle some mint leaves and fried onions, garnish with mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.