Mutton Yakhni Pulao (Kashmiri Cuisine)

          This is a traditional Kashmiri style Mutton Yakhni Pulao. Light on the tummy, it is an absolute delicacy and mouth watering. This pulao is cooked in mutton stock and with few aromatic spices thrown in. It is very flavorful and is a great party recipe. You can serve it during special occasions with some raita or/and gravy. So check out the step by step pictorial recipe to prepare it.

• 500 gms. mutton with bones, cubed
• 1 onion, roughly chopped
• 1" ginger, chopped
• 4 garlic cloves, crushed
• 1 tbsp. coriander seeds
• 1 & 1/2 tbsp. fennel seeds
• 1 mace
• 2 whole red chilies
• 1" cinnamon stick
• 3 green cardamoms
• 4 cloves
• 2 bay leaves
• salt to taste
• 2 & 1/2 cups water

Tempering - 

• 1 tbsp. ghee
• 1 tbsp. oil
• 2-3 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 3 cloves
• 1/2 mace
• 1-2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 & 1/2 cups basmati rice, soaked in water for 30 minutes
• pinch of nutmeg powder
• salt to taste
• 2 tbsp. fried onions to garnish
• 1 tbsp. melted ghee to garnish (opt)

           
          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 and the spice potli (bouquet garni) for 15-20 minutes on a low flame after the first whistle. 

         Discard the whole spices potli and separate the yakhni (stock) from the mutton pieces. Keep them aside. 

          For the tempering - Heat the butter and oil and temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown. 

          Then add the ginger-garlic paste and continue to saute till the raw smell disappears. Now add the soaked and drained rice and fry for 1-2 minutes.

          Add 2 cups yakhni (stock), mutton, pinch of nutmeg powder and salt to taste. Pressure cook for one whistle. 

          Garnish with fried onion and a drizzle of some ghee. Serve with raita and gravy (opt).

                      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 & cardamoms. 
                    

                                             Add the onion and fry till light brown. 

                        Add the ginger-garlic paste & sauté till the raw smell disappears.

                          Now add the soaked and drained rice and fry for 1-2 minutes.

                     Add 2 cups yakhni (stock), mutton, pinch of nutmeg powder & salt to taste. 
                     

                                          Pressure cook for one whistle. 

                      Garnish with fried onion & a drizzle of some ghee.

                                  Serve with raita & gravy (opt).