How to make Yakhni Pulao-SK Khazana -

This traditional Kashmiri mutton pulao though delicately flavoured and just too delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Boneless mutton (हड्डी रहित मटन)

Cuisine : Kashmiri

Course : Rice

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For more recipes related to Yakhni Pulao-SK Khazana checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like White Chicken Biryani Nasi Lamek Mirchi Coconut Pulao Puliyan Chaadam

Yakhni Pulao-SK Khazana

Yakhni Pulao-SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Yakhni Pulao-SK Khazana Recipe

  • Basmati rice soaked 1 1/2 cups

  • Boneless mutton cut into 1 inch pieces 500 grams

  • Coriander seeds 2 tablespoons

  • Fennel seeds 2 tablespoons

  • Oil 1 tablespoon

  • Green cardamoms 7-9

  • Black cardamoms 3

  • Black peppercorns 9-11

  • Cloves 6-8

  • Cinnamon 2 one-inch

  • Bay leaves 2

  • Medium onions sliced 1 1/2

  • Ghee 2-3 tablespoons

  • Cumin seeds 1 tablespoon

  • Fresh cream 1/4 cup

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Screwpine essence (kewda jal) 2 teaspoons

  • Fried onions for garnish

  • Fresh mint leaves for garnish

Method

Step 1

Place coriander seeds and fennel seeds on a muslin cloth and tie tightly to make a potli.

Step 2

Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, half the cinnamon, 1 bay leaf and most of the onions, mix and sauté till fragrant and onions turn translucent.

Step 3

Add mutton, mix well and cook for 5-6 minutes. Add spice potli and 4 cups water, cover and cook for 2-3 whistles.

Step 4

Discard the spice potli.

Step 5

Heat ghee in another non-stick deep pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, remaining bay leaf, remaining cinnamon stick and remaining onion, mix and sauté for 2-3 minutes.

Step 6

Add fresh cream and mix well.

Step 7

Add garam masala powder and mix well. Drain the mutton pieces and add to the pan, mix well

Step 8

Add salt, mix well. Add rice, mix well and add the mutton stock. Mix well, cover and cook till done.

Step 9

Add kevda from top and mix lightly.

Step 10

Transfer into a serving dish, garnish with fried onions and mint leaves 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.