Mutton Yakhni Pulao
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