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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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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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