MUTTON YAKHNI PULAO
Yakhni is the Kashmiri name for mutton/chicken stock. It is prepared by cooking the mutton chicken with bones + whole garam masala + onion+ ginger garlic paste .This stock is rich in proteins
INGREDIENTS FOR THE YAKHNI [ mutton stock]
- Mutton – 600 grms
- Water – 3 1/2 cup
- Onion sliced – 1
- Ginger garlic paste – 1 tbsp
- Potli masala [ spice bag ] – 2 clove + small piece of cinnamon stick + 1 big cardamom + 2 small green cardamom + 2 clove + 1/2 tsp fennel seed ,+ 1/2 tsp black pepper + 1/2 tsp jeera
- Salt
METHOD
Mix all the masala , crush it a bit and tie it in a muslin cloth as shown in the pic.
Pressure cook the mutton with the spice bag + onion + ginger garlic paste and little salt.
Cook till the mutton is done. [ 4 to 5 whistles – don’t over cook the mutton] Cooking time depends on quality of mutton and size of the piece
Once cooled remove and squeeze the spice bag and discard it .
Drain , remove and keep aside the mutton .
The watery stock / mutton stock is called the YAKHNI .
INGREDIENTS FOR THE PULAV– [ 1 cup – 250 ml ]
- Basmati rice – 1. 1/2 cup [even regular rice will do]
- Sliced onion – 2
- Ginger garlic paste – 1 tbsp
- Slit Green chilli – 5 or as per taste
- Oil + ghee – 2 or 3 tbsp [ no need of more oil ]
- Curd – 1/4 cup
- Salt as per taste
METHOD – [we need 2 or 2 1/4 cup of stock for 1 cup rice depending on the quality of rice ]
Heal oil in a big pan.
Add the onions and fry till brown in colour.
Add the green chilli and give a mix .
Add ginger garlic paste and fry till raw smell goes.
Add the cooked mutton + curd and mix well.
Add the soaked rice and mix well till it is coated well with the masalas.
Add stock [double the quantity of rice – 3 cup of stock and mix .
Adjust salt .
Cook till water reaches rice level .
Once the water dries ,cover the pan well and put it on a tawa and give it a dum for 10 – 15 mins on very low flame.
You can garnish with fried onions and dry fruits.
Serve with onion raita
NOTES.
- Instead mutton you can use chicken also.
- Mutton quantity has to be more than rice.
- The water used to cook the mutton should be enough to cook the rice, if you are taking 1 cup rice then you need 2 cup of stock.
- Taste well with regular small rice as the flavour is added by the stock not the rice quality.
- It has the similar taste of Thalapakatti biryani which you get in the South, only difference is they use seerga samba rice.
- For veg yakhni pulav, prepare the yakhni or stock by using potato + cauliflower + carrot + onion + spice bag + ginger garlic paste. STOCK RECIPE – https://maryzkitchen.com/basic-home-made-stock/
- You can also add kevda or rose water in the end.
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