Yakhni Pulao

Yakhni
Ingredients
1kg mutton (chopped)
* Stock(Yakhni) *
2 green chillies
4 garlic cloves(chopped)
A piece of ginger (chopped)
A big onion (sliced)
A bay leaf
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
1/2 tsp black pepper corns
1 tbsp coriander powder
1/2 tsp anise seeds
*Masala*
50 g butter / ghee + 1 tbsp oil
2 Onions (thinly sliced)
A tomato (sliced)
1 tsp ginger + garlic paste
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tbsp thick curd
Coriander leaves
Salt to taste
Garam masala
* For Rice *
4 cups Basmati rice
3 cups water
3 cups mutton stock (yakhni)
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves
3 tbsp ghee / oil
Salt to taste
Decoration
2 finely sliced shallots
Method
Pressure cook mutton with all the ingredients.
Separate the yakhni & keep aside.
***
Heat butter+oil in a sauce pan.
Add the spices-cinnamon ,star anise, cloves & cardomom pods.
When aroma rises , add chopped onions & fry till translucent.
Then add ginger garlic paste , cumin seeds & fennel seeds .
Fry for a while & then add coriander powder , chilli powder & turmeric powder.
Fry for a few minutes to avoid raw smell.
Then add the sliced tomatoes & fry again.
Cover & cook for a while.
Add curd along with cooked mutton pieces & stock.
Stir & cook till the sauce is reduced.
Garnish with garam masala & coriander leaves.
Keep aside.
*Rice *
Boil water, add salt & keep aside.
Heat ghee in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire.
Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & top with prepared mutton.
Cover & cook for another 2 mn.
* Decoration *
Fry sliced shallots to golden brown.
Transfer yakhni pulav on a serving plate.
Decorate with fried shallots & mint leaves.
Serve hot with Raita & Chutney.
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Yakhni Pulao - Pakistan Special

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