Mutton Yakhni Pulao: A Symphony of Spices and Aromas"

Mutton Yakhni Pulao is a flavorful and aromatic rice dish from South Asia, made with spiced mutton stock (yakhni), basmati rice, and a mix of whole spices. Here's a detailed recipe for preparing this delicious dish
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Ingredients
For the Yakhni (Mutton Stock):
Mutton (with bones): 500g
Water: 1 liter
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Whole spices:
Green cardamom: 4-5
Cloves: 5-6
Cinnamon stick: 1
Bay leaves: 2
Cumin seeds: 1 tsp
Black peppercorns: 8-10
Salt: to taste
For the Pulao:
Basmati rice: 500g (soaked for 1 hour)
Ghee or oil: 4 tbsp
Onion: 2 large, thinly sliced
Green chilies: 3-4 (slit)
Ginger-garlic paste: 1 tbsp
Salt: to taste
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Instructions
Step 1: Prepare the Yakhni (Stock)
1. Combine mutton, water, ginger paste, garlic paste, and whole spices in a large pot.
2. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes until the mutton is tender.
3. Strain the stock into a bowl and set aside. Reserve the mutton pieces.
Step 2: Cook the Pulao
1. Heat ghee or oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown. Remove half the onions and keep aside for garnishing.
2. Add the ginger-garlic paste to the pot and sauté for 1-2 minutes.
3. Stir in the boiled mutton pieces and green chilies. Cook for 3-4 minutes.
4. Add the soaked rice and mix gently to coat it in the spices and mutton mixture.
5. Pour the reserved yakhni over the rice (double the amount of rice, approximately 4 cups for 500g rice). Adjust salt as needed.
Step 3: Simmer and Finish
1. Cover the pot tightly and cook on medium heat until the water is absorbed.
2. Reduce the heat to low and let the pulao simmer (dum) for 15-20 minutes.
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Serving
Garnish with the reserved fried onions.
Serve hot with raita, fresh salad, or a tangy chutney.
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Enjoy your beautifully aromatic Mutton Yakhni Pulao-perfect for family meals or festive occasions!
#MuttonYakhniPulao#muttonyakhnipulao#YakhniPulao

[@MIRZAASHADBEG]

Very good

[@TheCookeryFiles]

Thanks☺️