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.

Ingredients - 

• 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 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 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).

Saffron Rice - Persian style

          There are many versions to this lovely Persian style flavorful rice. Each individual / household have their own secret recipe. Whatever be the reason, it is a perfect easy rice preparation that is flavored with saffron and enjoyed with any grilled stuff. This method is very simple and I made some grilled chicken to go with it. Any leftover rice can be turned into this simple flavored delicacy. 

• 1 cup basmati rice, soaked for an hour
• 1/4 tsp. saffron, crushed
• 1 tsp. sugar
• 2-3 tbsp. hot water
• salt to taste
• 2-3 tbsp. butter
• 1 tsp. rose water
• 1 tsp. chopped pistachios, almonds and dry rose petals 

          Cook the rice (either in plain water or any stock) till it is almost done. Drain and keep aside. Soak the crushed saffron, sugar and water for 20-25 minutes.

           Mix the rice with the saffron water and salt. Heat the butter in a pan and spread the saffron rice over it. Drizzle the rose water. 

          Cover with a tight lid and cook on dum for 4-5 minutes on a low flame. Transfer to a serving plate and garnish with chopped pistachios, almonds and rose petals. 

          Enjoy with any grilled stuff. I served with some homemade grilled chicken. 

Mutton Pulao

          This pressure cooker method of preparing mutton pulao is absolutely a no-fuss recipe that can be dished out at short notice and when you wish to keep it simple. It is a one-pot delicacy that goes well with just a raita and some salad as accompaniment. You just don't need anything else. It is perfect when you are craving for some non-veg. dish.

          It requires just basic ingredients available in your kitchen, nothing fancy. I have added a potato but it is purely optional. The addition of coriander & mint leaves gives a nice fragrance to the dish. This quick recipe is ideal for a kitty party, bachelor party or for a picnic. So do give it a try by following a quick step by step pictorial recipe to prepare this amazing dish.

• 500 gms. mutton with bones
• 1 cup basmati rice, soaked for 30 minutes
• 1 potato, cut into half
• 3-4 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of mint & coriander leaves, chopped

          Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside. 

          Heat ghee and sauté the potatoes till light brown. Drain and keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the ghee separates. 

          Add the tomato and continue to fry till it is mashed well. Now add the drained mutton followed by the soaked rice. Mix everything well and sauté for 2 minutes.

          Add 1 & 1/2 cups stock / hot water, coriander-mint leaves and the fried potatoes. Pressure cook for 2 whistles. 

          Allow the pressure to release on its own. Then fluff it up with a fork and serve with some raita and salad for a sumptuous meal. 

                     Pressure cook mutton in 1 cup water & a pinch of salt for 20-25 min. on 
                     low flame after the first whistle. Separate mutton pieces from the stock 
                     and keep aside. 

                     Heat ghee & sauté potatoes till light brown. Drain & keep aside. Temper
                     same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. 
                     Sauté for a few seconds. 

                       Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all dry spices mixed with some water. Sauté till 
                     the ghee separates. 

                       Add the tomato & continue to fry till it is mashed well. 

                       Now add the drained mutton. 

                       Add soaked rice. Mix everything well & sauté for 2 min.

                     Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & fried potatoes.                                         Pressure cook for 2 whistles. 

                       When done, fluff it up with a fork.

                                Serve with some raita and salad for a sumptuous meal. 

Raw Jackfruit Pulao

          Raw Jackfruit is called a vegetarian mutton and various appetizing dishes are prepared with this humble veggie. It has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. 

          So let me share pulao made out of it that can be dished out on those days when one doesn't feel like preparing a full course meal. The recipe is very easy and simple and can be dished out in a jiffy. It can be served with raita and salad for a sumptuous meal. So check out the step by step pictorial recipe to prepare this yummy one-pot wonder.

• 300-400 gms. raw jackfruit, cut into small cubes
• 1 & 1/2 cups Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• pinch of nutmeg powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 2-3 tbsp. yoghurt
• handful of coriander-mint leaves, chopped
• 8-10 almonds
• 2-3 green chilies
• 2 cups hot water
• chopped almond, mint, dry rose petals, pomegranate pearls and fried onions (opt)

          Boil or pressure cook the raw jackfruit cubes till soft, but al dente. Heat 1 tbsp. oil in a pan and sauté the jackfruit till it turns slightly brown in colour. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, whole garam masala and cumin seeds. Sauté for a few seconds. 

         Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and continue to sauté till it is mashed. Then add the yoghurt, followed by the chopped greens. Sauté till almost dry.

          Add the fried jackfruit, soaked rice and almonds. Mix everything well and add 2 cups hot water along with the green chilies. Give it a stir and pressure cook for 2 whistles.

          Let the pressure release by itself. Then fluff it up with a fork. Garnish with all the garnishing as mentioned above and serve with raita and salad for a sumptuous meal.

                        Boil or pressure cook raw jackfruit cubes till soft, but al dente. 

                      Heat 1 tbsp. oil & sauté jackfruit till slightly brown in colour. Keep aside. 

                        Heat remaining oil & ghee & temper with bay leaves, whole garam 

                         

                        masala & cumin seeds. Sauté for a few seconds. 

                        Add the onion and stir fry till light brown. 

                      Add ginger-garlic paste & all dry spices mixed with some water. Sauté
                      till the oil separates.

                        Add chopped tomatoes & continue to sauté till it is mashed. 

                        Add the yoghurt,

                        followed by the chopped greens. Sauté till almost dry.

                        Add the fried jackfruit, 

                        soaked rice and almonds. 

                     Mix well. Add 2 cups hot water & green chilies. Stir & pressure cook for
                     2 whistles.

                        Let the pressure release by itself. Then fluff it up with a fork.

                       Garnish with all garnishing as mentioned & serve with raita & salad.