• Overview
  • Ingredients
  • Directions
  • Reviews

Mutton Yakhni Pulao is yet another flavorsome preparation from the beautiful land of Kashmir. Using steam to mix all the spices and allowing slow cooking of mutton – this relishing dish is loved by all rice lovers. The word ‘yakhni’ refers to cooking the dish in mutton stock – giving it an unmatchable aroma and taste.

Ingredient

  • 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 pulao

  • 3 to 4 tbsp - Olive oil
  • 2 Bay Leaves
  • 6 to 7 Cloves 4 to 5 Cinnamon sticks
  • 4 to 5 green Cardamoms
  • 7 to 8 onions, thinly sliced length-wise
  • 2 heaped tbsp ground Ginger
  • 4 heaped tbsp ground Garlic
  • 1 ground Nutmeg
  • 1 tsp - Cinnamon powder
  • 2 cups – Kohinoor Extra Long Grain Rice
  • 4 cups - Mutton stock
  • salt to taste

Direction

For mutton

  • Tie the onion and all other spices into a small cloth (potli) and cook it with the meat.
  • Add enough water to cover it.


For pulao

  • Heat the oil in a heavy-bottom vessel then add the whole spices to it.
  • Once they start spluttering, add the onions and fry them till they turn golden brown in colour.
  • Add garlic and ginger, and stir them for some time. Add nutmeg and cinnamon powder and mix well.
  • Mix the cooked mutton and the Kohinoor Extra Long Grain rice. Sprinkle salt over it and continue to stir.
  • Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  • Cook on low heat for about 15-20 mins.
  • 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 pulao

  • 3 to 4 tbsp - Olive oil
  • 2 Bay Leaves
  • 6 to 7 Cloves 4 to 5 Cinnamon sticks
  • 4 to 5 green Cardamoms
  • 7 to 8 onions, thinly sliced length-wise
  • 2 heaped tbsp ground Ginger
  • 4 heaped tbsp ground Garlic
  • 1 ground Nutmeg
  • 1 tsp - Cinnamon powder
  • 2 cups – Kohinoor Extra Long Grain Rice
  • 4 cups - Mutton stock
  • salt to taste

For mutton

  • Tie the onion and all other spices into a small cloth (potli) and cook it with the meat.
  • Add enough water to cover it.


For pulao

  • Heat the oil in a heavy-bottom vessel then add the whole spices to it.
  • Once they start spluttering, add the onions and fry them till they turn golden brown in colour.
  • Add garlic and ginger, and stir them for some time. Add nutmeg and cinnamon powder and mix well.
  • Mix the cooked mutton and the Kohinoor Extra Long Grain rice. Sprinkle salt over it and continue to stir.
  • Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  • Cook on low heat for about 15-20 mins.

Not reviewed yet

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