| Prep Time | 20 Minutes |
| Cook Time | 40-45 Minutes |
| Servings |
People
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Ingredients
For Potli / Bouquet Garni
- 1 small Chopped Onion
- 5 Garlic Lobes
- 2 inch ginger
- 5-6 mint leaves
- 2 Chopped Green Chilies
- 2 Dry red chilies
- 4 Cloves
- 4 black pepper
- 2 Black Cardamom
- 4 Green Cardamom
- 1 tsp Caraway seeds/ Shahi jeera
- 1 inch Cinnamon Stick
- 1 tsp Crushed Mace / Javitri
- 1 tsp Fennel seeds / Saunf
- 1 tbsp Coriander Seeds
- 1 tbsp Dried Rose Petals
For Yakhni :
- 500 grams Mutton pieces
- 1 cup water
- 1 tsp salt
- 1 Bouquet Garni
For Yakhni Pulao :
- 250 grams Long Grain Basmati Rice
- 2 tbsp Ghee / Clarified Butter
- 1 medium Fine sliced onion
- 2 bay leaves
- 1 tsp Caraway seeds/ Shahi jeera
- 1/2 cup Fried Onions
- 1 tbsp Chopped mint and coriander
- 1 tsp lemon juice
- 1 tbsp Saffron soaked milk
- Few drops Kewra Water
Ingredients
For Potli / Bouquet Garni
For Yakhni :
For Yakhni Pulao :
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Instructions
- First wash rice three to four times, and soak in fresh water for 30-40 min before cooking. This will help rice grow longer while cooking.
- In a muslin cloth take all whole spices, ginger, garlic, coriander seeds, fennel, dried rose petals, mint and tie them all to make a potli aka bouquet garni.
- In a pressure cooker and add mutton with some salt and bay leaves. Add water in adequate quantity and slide in the prepared potli into it. Close the lid and pressure cook the mutton till 4-5 whistles or until its soft and cooked.
- Let the pressure release, then open lid and collect mutton pieces in a bowl and keep aside. Collect the stock in a separate bowl. Take out the potli carefully and squeeze it well to collect the water. This has all the flavors in it. Discard the left over in the potli.
- Now, take a non stick thick bottomed vessel, heat ghee and add bay leaf and shahi zeera, wait till it sputters. Now add fine sliced onions and cook until golden.
- Add in the mutton pieces along with yogurt and cook for 5 mins on high flame. Now add the soaked rice and mix well. Fry for another 5-6 mins and then add the reserved stock into the rice.
- Adjust salt as needed and let the water come to a boil. Now simmer the gas flames and close lid to cook the rice. This might take 8-10 mins.
- Once the rice is nicely cooked, turn off the gas and add chopped coriander and mint on top. Drizzle saffron soaked milk, lemon juice, ghee and kewra water for aroma. Add some fried onions on top and serve hot with Salan and Raita.
Recipe Notes
If you like this MUTTON YAKHNI PULAO recipe then try making it at home and do share your feedback with me in comments below.
Happy Cooking!
Love : Shaheen
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