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Mutton Yakhni Pulao

Mutton Yakhni Pulao is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Steam
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

1 kg - mutton, cut into pieces

2 tbsp - Coriander seeds

1 - onion, roughly chopped

2-inch-piece Ginger

12 Cloves Garlic

2 Bay Leaves

4 to 5 green Cardamoms

2 Cinnamon sticks

6 to 7 - Cloves

Water

For the pulao:

3 to 4 tbsp - Olive oil

2 Bay Leaves

6 to 7 Cloves 4 to 5 Cinnamon sticks

4 to 5 green Cardamoms

7 to 8 onions, thinly sliced length-wise

2 heaped tbsp ground Ginger

4 heaped tbsp ground Garlic

1 ground Nutmeg

1 tsp - Cinnamon powder

2 cups - basmati Rice

4 cups - Mutton stock

salt to taste

Method

  1. Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat.
  2. Add enough water.
  3. For the pulao:
  4. Heat the oil in a heavy-bottom vessel. Add the whole spices to it.
  5. Once they start spluttering, add the onions. Fry till they turn golden brown in colour.
  6. Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well.
  7. Mix the cooked mutton and the rice. Sprinkle salt over it and continue to stir.
  8. Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  9. Cook on low heat for about 15-20 mins.
  10. Serve hot with raitha or chutney.
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Anamika

Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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