Mutton Yakhni Pulao.
You can have Mutton Yakhni Pulao using 29 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mutton Yakhni Pulao
- It's 500 gms. of mutton on bones, cubed.
- Prepare 1 of onion, roughly chopped.
- Prepare 1 inch of ginger, chopped.
- You need 4 of garlic cloves, crushed.
- It's 1 tbsp of coriander seeds.
- You need 1.5 tbsp of fennel seeds.
- It's 1 of mace.
- It's 2 of whole red chilies.
- You need 1 inch of cinnamon stick.
- Prepare 3 of green cardamoms.
- You need 4 of cloves.
- Prepare 2 of bay leaves.
- It's to taste of salt.
- Prepare 2.5 cups of water.
- Prepare of Tempering -.
- It's 1 tbsp. of ghee.
- Prepare 1 tbsp. of oil.
- It's 2-3 of bay leaves.
- It's 1 of " cinnamon stick.
- It's 2 of green cardamoms.
- Prepare 3 of cloves.
- You need 1/2 of mace.
- It's 1-2 of onion, sliced.
- It's 1 tbsp. of ginger-garlic paste.
- You need 1.5 cups of basmati rice, soaked in water for 30 minutes.
- Prepare pinch of nutmeg powder.
- Prepare to taste of salt.
- You need 2 tbsp. of fried onions to garnish.
- It's 1 tbsp. of melted ghee to garnish (opt).
Mutton Yakhni Pulao instructions
- Make a potli (bouquet garni) with coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves..
- Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste & the spice potli for 15-20 minutes on a low flame after the first whistle. Discard the whole spices potli & separate the yakhni (stock) from the mutton pieces. Keep them aside..
- Heat butter & oil. Temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown..
- Add the ginger-garlic paste & saute till the raw smell disappears..
- Now add the soaked and drained rice and fry for 1-2 minutes..
- Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste..
- Pressure cook for one whistle..
- Garnish with fried onion & a drizzle of some ghee. Serve with raita &/or gravy (opt)..
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