Yakhani Pulao

Ingredients

• 1/2 Kg ‏Mutton
• 1 tbsp ‏Whole coriander (for mutton)
• 1 tbsp ‏Fennel seeds (for mutton)
• 12 Nos ‏Garlic cloves (for mutton)
• 1 inch ‏Ginger (for mutton)
• 1 No ‏Onion chopped (for mutton)
• 4 Nos ‏Small cardamom (for mutton)
• 4 Nos ‏Clove (for mutton)
• 1 inch ‏Cinnamon (for mutton)
• 1 tbsp ‏Black pepper (for mutton)
• 1/2 Kg ‏Rice
• 1 No ‏Bay leaf (for rice)
• 3 nos ‏Green cardamom (for rice)
• 4 Nos ‏Clove (for rice)
• 2 Nos ‏Black cardamom (for rice)
• 1 inch ‏Cinnamon stick (for rice)
• 2 tbsp ‏Ginger-garlic paste
• 1 No ‏Onion (for rice)
• 150 grams ‏Curd
• 5 Nos ‏Green chilli
• 2 tbsp ‏Red chilli (optional)
• 3 tbsp ‏Oil

Rice cooked with mutton which is boiled in aromatic spices tied in muslin cloth giving it delicious taste & flavor.

Directions

Preparation

1. Wash and clean mutton, keep aside.
2. Tie all the ingredients of mutton in a muslin cloth, form a potli.
3. Chop onions.
4. Wash rice & keep soak for 20 mins.

Method for Mutton

1. Pour 1 liter water in pressure cooker, add mutton and tied muslin potli.
2. Pressure cook for 3 whistles.
3. Let the steam escape, remove the potli & separate mutton and water.
4. Keep water in a separate pan to cook rice.

Method for Rice

1. Heat oil in pressure cooker, add bay leaf, green cardamom, black cardamom, clove & cinnamon stick. Let it crackle.
2. Add onion & sauté till golden brown.
3. Add mutton & stir till it turns brown.
4. Add ginger-garlic paste & stir for 2 mins on medium flame.
5. Add green chilli & red chilli.
6. Add curd & stir for 3 mins on low flame.
7. Add water (in which mutton was cooked), rice & salt.
8. Cook for 2 whistles. Let the steam escape. Mix rice well & serve hot.