Mutton Yakhni Pulao

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Mutton Yakhni Pulao

Cuisine Indian, Pakistani

Ingredients

Whole spices bag

• 1 tbsp coriander seeds (dhania)
• 1 tbsp fennel seeds (saunf)
• 1 tsp cumin seeds (zeera)
• 2 black cardamom (bari elaichi)
• 3-4 green cardamom (choti elaichi)
• ½ star anise (badiyan ka phoo)
• 1 inch piece of cinnamon stick (darcheeni 1 inch ka tukra)
• 3-4 cloves (laung)

Yakhni and Boiled Mutton

• 15-16 cups water
• 1 kg mutton (bakray ka gosht)
• 6–8 garlic cloves (lahsan javay)
• 2-4 pieces ginger (adrak k tukray)
• 1 medium sized onion

Assembling

• ⅔ cup oil
• 1 large onion
• boiled mutton (separated from yakhni)
• 2-3 tbsp ginger and garlic (crushed into paste form)
• 1 tsp black cumin seeds (kala zeera)
• 6-8 black pepper seeds
• 1 tsp cumin seeds (zeera)
• 1½ tsp black pepper powder
• salt to taste
• 6-8 green chilies
• 1 cup yogurt (dahi)
• mutton stock (yakhni)
• 1 kg Basmati Rice (soaked in water)

garnishing items

• fried onion
• fresh coriander leaves

Video

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