Mutton Yakhni Pulao is a mildly flavored pulao 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.
Eid Al Adha being the one of the important two festivals of muslims is celebrated on the 10th day of Zil Hajj (the last month according to Islamic calendar). Also known as Festival of Sacrifice, Eid Al Adha is celebrated as willingness of Prophet Ibrahim to sacrifice his son for Allah. In remembrance of this day Muslims all over the world sacrifice animals like goat, sheep or camel. The sacrificial meat is divided into 3 equal parts-one part for poor & needy, one for relatives & last third part for family. This festival continues for 4 days and also coincides with the pilgrimage of Haj.
Families get together for the celebration of Eid Al Adha and different varieties of meat dishes like Kaleji masala, Bhuna Hua Ghosht, Mutton Yakhni Pulao and Sevaiyon ka Muzaffer is prepared. Today sharing with you the recipe of Yakhni Pulao.
For this Pulao, spices like coriander , fennel seeds, whole garlic and ginger are boiled with mutton along with whole garam masala and slice onions. Later these boiled meat is added to rice to make a fragrant pulao
Huma Kalim
Serves 4 - 5
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
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
- I - Prepare the Yakhni:
- 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
- II -For preparing Rice:
- Heat oil and add the whole garam masala. When it crackles, add sliced onion.
- When onion turns brown add in ginger garlic, garam masala & black pepper powder. Cook till smell or rawness fades about a minute
- Now add yogurt and green chillies. Fry for a minute
- Add in the prepared mutton followed by rice, coriander, min, green chilly & lastly water .
- Adjust the level of salt.
- Pressure cook for 2 whistles and then on low flame for 8 to 10 minutes.
- Serve hot with raita.
Notes
Spice level can be adjusted by omitting the chopped chilly. Pulao can also be made in open vessel.
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