Huma Kalim

Serves 4 - 5

Yakhni Pulao

Yakhni Pulao is a mildly flavored pulav made using the ghosht/mutton. Specially prepared during Eid Al Adha, this pulao serves as an delicious side dish to a long array of different mutton gravies prepared for the day.

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

• (I) - For Yakhni
• 500 gm mutton / ghosht
• 1/4 tsp shah jeera
• 1 black cardamom
• 2 green cardamom
• 2 tbsp sliced onion
• 5 black pepper
• 2 cloves
• 1 bay leaves
• 1 tsp salt
• 1/4 tsp fennel/sauf
• 1 tsp coriander seeds
• 1 whole garlic
• 1 tsp sliced ginger
• 1 glass water
• For the Rice
• 2 big spoon oil + 2 tbsp Ghee
• Whole garam masala: 4 pepper,2 cloves,1 bay leaves, 1/4 tsp shah zeera
• 2 glass rice
• 1 medium size onion slices
• 5 tbsp ginger garlic paste
• 3 chopped green chilly
• 1/2 tsp black pepper powder
• 1/2 tsp garam masala powder
• 3 tbsp yogurt
• 2 glass water
• 3 whole green chilly
• 2 tbsp chopped mint
• 2 tbsp chopped coriander leaves
• 1 tsp salt to taste

Instructions

1. I - Prepare the Yakhni:
2. In a plain cheesecloth put fennel,coriander seeds, garlic, ginger.Prepare the potli and keep aside. In a pressure cooker place the mutton along with onion,shahzeera,black cardamom,pepper,cloves,bay leaves & water.Add the prepared potli and pressure cook till meat is cooked.Cool
3. II -For preparing Rice:
4. Heat oil and add the whole garam masala. When it crackles, add sliced onion.
5. When onion turns brown add in ginger garlic, garam masala & black pepper powder. Cook till smell or rawness fades about a minute
6. Now add yogurt and green chillies. Fry for a minute
7. Add in the prepared mutton followed by rice, coriander, min, green chilly & lastly water .
8. Adjust the level of salt.
9. Pressure cook for 2 whistles and then on low flame for 8 to 10 minutes.
10. Serve hot with raita.

Notes