Mutton Yakni Pulao Recipe

Ingredients:

For mutton:

1 kg - mutton, cut into pieces

2 tbsp - coriander seeds

1 - onion, roughly chopped

2 inch piece - ginger

12 cloves - garlic

2 - bay leaves

4 to 5 - green cardamoms

2 - cinnamon sticks

6 to 7 - cloves

water



For the Pulao, ingredients:

3 to 4 tbsp - olive oil

2 - bay leaves

6 to 7 cloves

4 to 5 cinnamon sticks

4 to 5 green cardamom

7 to 8 onions, thinly sliced length-wise

2 heaped tbsp, ground ginger

4 heaped tbsp, ground garlic

1 grated nutmeg

1 tsp, cinnamon powder

2 cups basmati rice

4 cups mutton stock

Salt to taste



Method For Cooking Mutton:

1.  First you have to put the chopped onion and all the spices into a small cloth (potli) and tie it up.

2. Add it to the pressure pan with the meat . Add just enough water for the mutton to get cooked (about 1 1/2  - 2 cups of water ).

3. Pressure cook for about three whistles. You can also simmer the flame after the first whistle  for about 15 minutes.

4. When the time is over put off the fire and leave the cooker to cool and get to the room temperature.

5. Open  the lid of the pressure  pan  and remove the tied up potli.

6. Strain the stock and keep it separately to cook the rice. You will need 4 cups of stock plus water for the Pulao



How to cook the pulao:

1. Clean wash and soak the basmathi rice for half an hour. Drain and keep aside.

2. Heat oil / ghee in a heavy-bottomed vessel. Add the whole spices to it. .As soon as  they start spluttering, add the onions and fry till they get golden

3. Add ginger paste, garlic paste and stir for a minute or two. Add nutmeg, cinnamon powder and mix well.

4. Mix in the cooked mutton stir well. Add the rice and mix well with the mutton pieces. Sprinkle salt over it and stir continuously till the rice and meat mix well. Be careful not to break the rice grains.

5. Add the mutton stock and mix well. Cover it with a heavy lid to seal up the steam and cook like dhum.

6. Simmer  on low fire  for about 15-20 minutes.

7. Serve hot with raita or chutney.



Note:

1. You can also use pressure cooker for making the pulao. As soon as you mix up rice, meat and the stock, put the weight on.

2. As soon as the first whstle comes simmer for a minute or two. Put out the fire and leave it in the stove itself.

3. About 15 minutes later open the cooker, your Yakni Pulao will be ready to serve.