Mutton Yakhni Pulav is a very delicious dish of India. Basically it belongs to Mughlai cuisine. It is great in taste. The ingredients used in this recipe are easily available so that you can make it. The procedure is also so simple. Mutton Yakhni Pulav is different in taste as because of the smell of cardamom and snauf. You can use refined oil instead of ghee if you have any health issues with ghee.
Mutton Yakhni Pulav Ingredients And Recipe
Mutton ½ kg, Basmati rice 11/2 cup, Snauf Powder 1 table spoon, Ginger Powder ½ table spoon, Clove 3-4, Black Pepper 5, Cinnamon 2” pieces, Bay leaf 1-2, Cardamom Powder ¼ teaspoon, Shahi Jeera 11/2 tea spoon, Asafetida 1-2 pinch, Green Chili 4, Curd 1 cup, Mutton stock 3 cup, Ghee 4 table spoon, Salt to taste.
How To Make Cardamom Powder
It is so simple to make cardamom powder. Dry roast the cardamom and then grind it. Your cardamom powder is ready to use. Keep the powder in a covered jar to keep the aroma. Soak Basmati rice in 3 cups of water for half an hour. Now strain the water completely from rice. Now take a bowl. Add Mutton pieces, salt, Snauf powder, ginger powder, cloves, black pepper, cinnamon, bay leaf and cardamom powder all together and mix well. Marinate the mutton for one hour.
Heat ghee in a thick bottomed pan. Add shahi jeera and asafetida in to it. When the jeera began to sprinkle add the marinated mutton pieces. Add green chili and salt in to it. Cook the whole mixture for 7-8 minutes. Add mutton stock in to the pan and leave it to boil. Cover the pan and cook for 15 minutes in low flame.
Now take curd in another bowl and bit it well. Add the curd slowly with the mutton and mix it thoroughly. When the curd gets mixed with mutton you will see that the ghee/oil get separated from the spices and mutton. Add the soaked basmati rice with the half cooked mutton. Cook the whole thing in high flame for 5 minutes. Now cook in medium flame until the mutton and the rice are done. Serve Mutton Yakhni Pulav hot.