Mutton Yakhni Pulao

By Food Fusion · 150 min

Ingredients

Instructions

1. Put the cumin, fennel, coriander, black peppercorns, cloves, both cardamoms, nutmeg, mace, cinnamon stick and bay leaves into a muslin cloth, tie it tightly into a spice pouch.
2. In a pressure cooker, add the mutton, onion, ginger, garlic, pink salt, spice pouch and water. Close and lock the lid, fit the whistle and cook on medium heat for 15 minutes.
3. Release the pressure, strain the stock into a bowl and set it aside. Remove the mutton pieces and set them aside; discard the spices.
4. In a pot, heat the oil. Add the sliced onion, 3 tbsp chopped green chillies, the ginger garlic paste, green cardamom, cinnamon stick, star anise and cumin seeds. Sauté on medium heat for 2-3 minutes until the onion is translucent.
5. Add the whisked yogurt, crushed red chilli, fresh coriander and mint, mix well and cook on medium heat for 1-2 minutes.
6. Add the cooked mutton, mix well and cook on medium heat for 2-3 minutes.
7. Add the mutton stock (7 cups), pink salt, lemon juice and stock cube, stir and bring to a boil.
8. Add the rice (washed and soaked for 90 minutes) and cook on high heat for 3-4 minutes, until the water drops to the level of the rice.
9. Cover with a clean kitchen cloth and lid, then steam on low heat for 10-15 minutes.

Summarized from Food Fusion's video. Watch it for the details.

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GarlicOnionLemonGingerRiceYoghurtMutton