Mutton Yakhni Pulao

MUTTON YAKHNI PULAO - A good Yakhni is important for a good Yakhni Pulao or Biryani. Here's my recipe for Mutton Yakhni Pulao.

Ingredients

For Mutton Marination

• 1 kg Mutton (with bones)
• 1 Star anise,
• 3-4 no. Black cardamom,
• 2-3 Green cardamom,
• ½ tsp Fennel seeds,
• 3-4 Cloves,
• 12-15 no. Black peppercorns,
• 1 Bay leaf,
• 2 medium Onion, sliced,
• Salt to taste,
• 2 cups Curd, beaten,

For Yakhni

• 1 ½ tbsp Oil,
• ½ tbsp Ghee,
• 1 tsp Shahi jeera,
• 1 medium Onion, sliced,
• Marinated Mutton,
• 2-3 no. Green chillies, slit into half,
• 1 inch Ginger, peeled sliced,
• few Tender Coriander stem,
• 3-4 cups Water,
• ¼ tsp Vinegar,

For Mutton Yakhni Pulao

• 2-4 tbsp Ghee,
• 1 Bay leaf,
• ½ inch Cinnamon stick,
• ¼ tsp Cumin seeds,
• ¼ tsp Fennel seeds,
• Cooked Mutton,
• Prepared Yakhni,
• 3 cups Sella Basmati rice (soaked for 20 minutes)
• 1 ½ tbsp Saffron water,

For Raita

• ¼ cup Fried onion, chopped,
• few Mint leaves, chopped,
• ½ tbsp Coriander leaves, chopped,
• 2 no. Green chili (less spicy & chopped)
• 1 cup Curd, beaten,
• Salt to taste,
• Prepared Tempering,

For Tempering

• 1 tbsp Oil,
• ¼ tsp Shahi jeera,
• 1 tsp Chili flakes,

For Garnish

• Fried onion,
• Coriander sprig,
• Mint sprig,
• Silver vark,

Process

For Mutton Marination

1. In a bowl, add mutton with bones, star anise, black cardamom, green cardamom, fennel seeds, cloves, black peppercorns, bay leaf, onions, salt to taste, curd and mix well.
2. Marinate for 15 minutes and keep it aside for further use.

For Yakhni

1. In a deep handi, add oil, ghee, once it's hot, add shahi jeera and let it splutter well.
2. Add onions and saute for a minute or until translucent, Add marinated mutton and saute well.
3. Cook it for 7-8 minutes on medium flame. Add ginger, green chili, and tender coriander stem.
4. Add water as required, vinegar and skim it with the help of a ladle.
5. Simmer the yakhni for a while or until the mutton is tender.
6. Remove the bones in a tray and keep aside for further use. Strain the yakhni and keep aside for further use.

For Mutton Yakhni Pulao

1. In a deep handi, add ghee, once it's hot, add bay leaf, and cinnamon stick, cumin seeds, fennel seeds let it splutter well.
2. Add cooked mutton and saute on medium flame for 2-4 minutes.
3. Add prepared yakhni, soaked sella basmati rice and cover it with the lid. Let it cook on dum for 10-15 minutes or cover it with muslin cloth.
4. Once the rice is cooked well, pour some saffron water and gently mix the rice.
5. Transfer it into a serving bowl, garnish it with fried onions, coriander sprig and silver vark.

For Raita

1. In a bowl, add fried onion, mint leaves, coriander leaves, green chili, curd, salt to taste.
2. Add prepared tempering and mix well.
3. Keep aside for further use.

For Tempering

1. In a pan, add oil, once it's hot, add shahi jeera and let it splutter well.
2. Add chili flakes and mix well.