MUTTON PULAO IN PRESSURE COOKER | YAKHNI PULAO | SIMPLE MUTTON PULAO

Yakhni Pulao | Mutton Pulao in Pressure Cooker | Simple Mutton Pulao | Yakhni Mutton Pulao | Mutton Pulao Recipe | How to Make Yakhni Pulao


Ingredients for Yakni Mutton Pulao:

For making the stock (Yakhni) -
Mutton, medium pieces with bones- 500 gms
Salt- 1 tsp
Shahjeera (Caraway seeds)- 1 tsp
Black cardamom- 2
Cinnamon- 2
Cloves- 4
Bay leaf- 1
Coriander seeds- 1/2 tsp
Black Peppercorns- 12-15
Javitri (Mace)- 1 flower
Jaiphal (Nutmeg), grated- 1/2 tsp
Garlic cloves with skin, crushed- 8 cloves
Ginger juliennes or thick slices- 1 inch piece
Ghee (clarified butter)- 2 tbsp
Water- 3 cups

For the Pulao -
Basmati Rice- 2 cup measure
Onions, sliced- 2 medium
Garam Masala powder - 1 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA PO...  )
Curd/ Yogurt- 4 tbsp
Green Chillies, slit- 3
Mint leaves- 1/2 cup leaves
Saffron (soaked in warm milk)- few strands
Salt - 1 tsp
Refined oil or ghee- 2 tbsp

Preparation:

To boil the mutton & prepare the stock (Yakhni), heat 2 tbsp ghee in a pressure cooker.
Add all the whole spices and give a stir. Now add the mutton pieces, salt, crushed garlic and ginger slices.
Mix and fry on medium heat for 2 mins till the mutton changes colour.
Add 3 cups of water, give a mix and close pressure cooker. Pressure cook till 3 whistles (on high heat till 1st whistle, then lower heat and continue for 2 more whistles)
Allow the cooker to release pressure on its own.
Once pressure is released, strain the Yakhni/ mutton stock and remove the mutton pieces.
(Make sure the Yakhni is 600 ml (about 3 cups), if not add water to make it 3 cups. The rice will be cooked in this Yakhni or mutton stock)
Fry the onions till golden, remove and set aside.
Take out the mint leaves & slit the green chillies.
Whisk the curd/ yogurt and set aside.
Soak the rice for 30 mins and drain the water just before making the Pulao.

Process:

Heat refined oil or ghee in a pressure cooker.
Add the bay leaves, slit green chillies and mint leaves. Give a stir and then add the boiled mutton pieces and most of the fried onions (birista). Mix and fry on medium heat for a minute.
Lower heat and then add the whisked curd/ yogurt and the garam masala powder. Mix and fry on low heat for 3-4 mins till the curd is cooked and oil separates.
Now add the drained rice, give a mix and fry for a minute.
Add the saffron infused milk, mix and fry for a minute.
Add the yakhni (measure & make sure it’s 3 cups (600 ml), if not, add water to make it 3 cups).
Add 1 tsp salt and give a mix.
Close the pressure cooker and pressure cook on high heat for 2 whistles.
Allow it to release pressure.
Garnish with the balance fried onions.


#yakhnipulao #muttonpulao #muttonyakhnipulao #muttonpulaorecipe yakhnipulaorecipe #spiceeats #spiceeatspulao #spiceeatsmutton