Kashmiri Mutton Yakhni Pulao (Kashmiri Gosht Yakhni Pulao)

 The word Yakhni derives its origins from the Persian word, which means 'Stock or broth'. As opposed to cooking a biryani, wherein you cook the meat and the rice separately, and then add them together in layers - this pulao is cooked with the meat and rice together in its own flavourful broth/ stock, and infused with spices.

Ingredients:

Basmati Rice - 2.5 cups (soaked in water for about 20-30 minutes)

Mutton (Shoulder / Leg) with bones - 1 kg (cut into small pieces)

Onion - 1, finely sliced 

Black Cardamom - 3

Green Cardamom - 5

Fennel Seeds - 1 tsp

Peppercorn - 2 to 3

Cloves - 2 to 3

Cumin 

Cinnamon Stick - 1 inch stick

Bay leaf - 2

Nutmeg Powder -  1 tsp

Mace - 1

Garlic - 6 to 7 pods

Ginger - 2 inches, whole

Coriander Seeds - 1 tsp

Water - As required

Tomato - 1 chopped

Coriander Powder - 1 tsp

Red Chilli Powder / Paprika - 2 tbsp

Olive Oil / Coconut Oil - 2 tbsps

Mutton Stock Cube - 1

Greek Yogurt - 1/2 cup

Basaar Mix - 1 tbsp (Alternatively you can use Kashmiri Spice mix or Garam Masala)
(I have attached a link for this mix at the bottom of this recipe)

Potatoes - Cut into cubes

Salt - As Required

Coriander leaves and Mint leaves - 1 tbsp, chopped 

Ghee - 1 tbsp

Screw pine essence / Kewra Water - 2 tsps


Method:

1. The 1st step is to make the Yakhni / Broth. Use a muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg and mace inside it and tie it up.

2. Take a big saucepan, add about 3 cups of water (which should completely cover the mutton pieces). Once it starts simmering, then add the mutton, stock cube, some salt and the spices which we tied up in a cloth. Let it boil for about about 20 minutes on medium heat, until the mutton is cooked. Or you can also pressure cook this for about 1 whistle and then 15 minutes on a low flame. 

3. Once this is done, take out the spice cloth and the mutton and keep it aside. We now have our Yakhni / Mutton Broth.

4. Take another pan, add the oil. Once its hot, add in the cumin seeds. Once they start to splutter, add in the onions, and fry them until they're transparent. (Keep some fried onions on the side for later). Make a paste of the ginger and garlic from the cloth, and add it and let it cook for about 1 minute. 

5. Add the chopped tomato, and once the oil separates, add the powdered spices - Salt, Red chilly / paprika powder, coriander powder and fry for about 2 - 3 minutes.

6. Then add the yogurt, Basaar Mix and green cardamom. Cook this on medium high heat.

7. Now, add the fennel seeds and the mutton pieces, potato pieces and let it cook for about 5 minutes. 

8. Now add the yakhni / broth, the mutton  and potato pieces into the pan. Cook until the rice is done and the water disappears. 

9. Transfer into a serving dish. Sprinkle some fried onions on the rice, add the ghee and garnish with some fresh coriander and mint leaves and serve hot.


Link for the Basaar Spice Mix: http://www.angiesyummyfood.com/2022/04/yesmiens-basaar-mix.html

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