Mutton Yakhni Pulao Recipe | Eid Special Mutton Biryani Recipe | | मटन यखनी पुलाव रेसिपी | وصفة لحم الضأن يخني بولاو | Koyun eti Yakhni Pulao Tarifi | مٹن یخنی پلاؤ کی ترکیب

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Cooking Time: 45 to 60 Minutes

Serves: 2

For Yakhni we need following ingredients: –

  • Mutton (Goat): More than Half KG
  • Onion: 1 Medium Size
  • Garlic: 4 to 5
  • Ginger: Small size stick
  • Green chilli: 2
  • Salt as per taste
  • Clove: 4 to 5
  • Black cardamom: 1
  • Cinnamon stick: 2 Inch
  • Green cardamom: 3
  • Fennel seeds: 2 Table Spoon
  • Coriander seeds: 2 Table Spoon
  • Black pepper: 10-15
  • Bay Leaf: 2
  • Water: 1/2 liter

For Rice we need following ingredients: –

  • Rice: 1/2 kg (according to your choice)
  • Onion: 4 Medium size fried (Half will be used in dressing and half will be used while roasting masala for rice)
  • Desi Ghee: 150 g
  • Curd/Yogurt: 150 g
  • Black cumin seeds 1 Table Spoon
  • White cumin seeds 1 Table Spoon
  • Black cardamom: 1
  • Cinnamon stick: 2 Inch
  • Green cardamom: 3
  • Clove: 4 to 5
  • Black pepper: 10-15
  • Ginger garlic paste: 2 Table Spoon
  • Green chilli paste: 2 Table Spoon
  • Yakhni filtered water
  • Salt was already added in yakhni so add if required
  • kewda water: 1 Table Spoon

Method:

Yakhni Preparation

  • All the spices should be carefully wrapped in cotton cloth and put it in the cooker or you can put all the ingredient open as well (in case if you don’t have cloth) in a pressure cooker.
  • Now add raw mutton, tied dry spices and whole spice with water, salt and close the lid
  • Place it on high flame and take 4 to 5 pressure cooker whistle after that reduce the flame to low and cook for 5-6 min. After that turn off the flame.
  • Drain out the water using strainer and remove the mutton pieces and set it aside.

Pulao Preparation

  • Heat a pan, then add ghee and all hot spices, and cook until the flavor is released.
  • add onion and saute well until it turned to light golden.
  • add 1/2 cup of water,cook for 2 min for good brown colour
  • add ginger garlic paste, and crushed green chilies and fry then for 2 min.
  • add cooked mutton, yogurt, and fry well
  • once mutton is saute with other ingredients, add salt along with yakhni water.
  • When yakhni water reached to the high boiling point, add soaked rice, kewra water 1 tsp and cover the lid
  • Cook for 10 to 15 minutes on medium flame. Once rice becomes soft,  sprinkle fried onion and mint leaves
  • Serve hot with raita, chutney, and salad.

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