Yakhni Pulao

Yakhni Pulao is a yummy dish which is liked for its aromatic and juicy flavourful rice and enjoyed with curd raita. Yakhni is basically a mutton stock in which basmati rice is cooked to inherit the taste of all the spices and stock with the rice.

Category: Main Course
Difficulty: Medium
Serves: 5-6

Ingredients:

• Mutton, 1/2 kg
• Basmati Rice, 1 kg
• Green chillies, 4-5 sliced
• Onion, 3-4 finely sliced
• Green chillies paste, 2 tblspn
• Shahi jeera, 1/4 tspn
• Bay leaf, 2
• Ginger-garlic paste, 2 tspn
• Coriander powder, 1/2 tspn
• Curd, 250 gms, beaten
• Garam masala powder, 1/2 tspn
• Salt, to taste
• Oil, 3-4 tblspn
• Coriander and mint leaves, to garnish

To be put in a tied cloth (potli)

• Cardamom, 2
• Black pepper, 4-5
• Bay leaf, 2
• Cloves, 3-4
• Cinnamon, 1" stick

Recipe:

• Wash rice thoroughly and soak it for 15-20 mins.
• In a pressure cooker, add washed mutton, 1 tspn Ginger-garlic paste, 1 tspn salt. Mix well.
• In a muslin or clean cotton cloth, add all the garam masala in the above list. Tie it and put it in the pressure cooker.
• Cook mutton on high flame for one whistle, then lower the flame and cook for 2 whistle. Open and check if there's enough water. (Though the cooking time depends upon the type of cooker used and the amount of meat being cooked).
• Check if the meat is tender, take out the garam masala potli, and keep the mutton aside with its stock.
• Now in a big vessel, add oil.
• When its hot, add shahi jeera, and 2 bay leaves, add onion.
• Fry onion till nice soft and golden. Add Ginger-garlic paste, green chillies paste. Sauté on low flame tillthe raw smell goes away.
• Add the mutton with its stock, add mint leaves, coriander powder, and stir for 3-4 mins.
• Let it cook till it leaves oil.
• Add well beaten curd and cover the vessel.
• Cook till oil comes on top.

• For 2 cups of rice, add 3 cups of water, minus the amount of water/stock is there in masala.
• Add salt and garam masala powder, chopped coriander leaves and slit green chillies.

                

• Once the water comes to boil, add washed and soaked rice. Check for salt and spiciness again and adjust.

• Cook till the water dries, then cover the vessel with a tight lid.
• Once air comes out of the sides, swtich of the flame.
• Take out in a plate, garnish with coriander and mint leaves. Serve hot with curd raita!