Yakhni Pulao | यखनी पुलाव | Modern Khansama | Sanjeev Kapoor Khazana

All the way from Kashmir, this Yakhni Pulao is loaded with aromatic spices and flavours.

YAKHNI PULAO

Ingredients

750 grams mutton on the bone, cut into medium sized pieces
1½ cups long grain basmati rice, soaked
2 tbsps ghee
8-10 green cardamoms
12-15 black peppercorns
10-12 cloves
2 black cardamoms
2-3 bay leaves
2-4 cinnamon sticks
2 onions, sliced
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tsps caraway seeds (shahi jeera)
1½ tbsps ginger-garlic paste
1 cup yogurt
1 tsp garam masala powder
1 tbsp kewra water
Mint leaves for garnish
Fried onion for garnish

Method

1. Heat 1 tbsp ghee a handi, 4-5 green cardmoms , 8 black peppercorns, 6 cloves, 1 black cardamom, 1 bay leaf and 2 cinnamon sticks, sauté till fragrant. Add ½ of the onion and sauté well. Cook till translucent.
2. In a muslin cloth, place coriander seeds, fennel seeds and tie it to make a potli.
3. Add mutton to the ghee mixture and sear on high heat for 1-2 minutes. Add the prepared potli and sufficient water. Let it come to a boil on high heat and simmer for 45 minutes on low flame.
4. Switch the flame off and strain the mixture in another bowl. Discard the potli and reserve the stock and mutton pieces.
5. Heat remaining ghee in a deep bottom pan, add shahi jeera, remaining green cardamoms, remaining black peppercorns, remaining cloves, remaining black cardamom, remaining bay leaf and remaining cinnamon sticks. Sauté till fragrant.
6. Add the remaining sliced onion, cook till golden brown, add ginger garlic paste and sauté well.
7. Add the strained mutton pieces, mix well and cook for 1 minute. Add yogurt and mix well on a low flame. Cook for 1-2 minutes.
8. Add garam masala powder, mix well. Add basmati rice and sauté well for 1-2 minutes.
9. Add prepared stock (yakhni) as required, mix well. Add salt and mix again.
10. Cook on high heat and let it come to a boil, add kewra water, gently mix. Cover and cook on dum for 10-15 minutes.
11. Mix it lightly and transfer to a serving platter. Garnish with mint leaves, fried onion and serve hot.

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