Yakni pulao
I tried this recipe couple of years ago, the pulao is very flavorful not like usual ones. Yakhni means stock. The meat will be slow cooked in spices and the water which is used to cook the rice. A potli (small bag of spices) is made for the stock which is easy to remove the spices at the end. The pulao will look slight brown because of the brown onions. It’s simple recipe. I have halved the ingredients since I made half portion only.
Ingredients
To make potli
To make potli (spice bag)
Cinnamon sticks – 3-4
Cumin seed -1 tsp
Black pepper -1 tsp
Coriander seeds -1 tbsps
Cloves – 4-5
Green cardamom -4-5
Nutmeg and mace -1/4 inch each
Fennel seeds-1 tsp
To make stock
Mutton -1/2 kg
Onion-1
Garlic cloves -5-6
Salt -1 tsp
Water -2 cups
To make rice
Oil – 3 tbps
Ghee -2 tsps
Onion, sliced-1
Black pepper -1/2 tsp
Green cardamom -4-5
Green chillies -3-4 nos
Cumin seeds -1/2 tsp
Ginger garlic paste-1 tbsp
Black pepper powder -1 tsp
Salt -1+1/2 tsps
Yogurt -1 cup
Rice -1/2 kg
Method
Use the muslin cloth and the spices to make small potli
In a pan or pressure cooker, add the washed mutton, onion, potli, salt, garlic and water. Cook until 40 minutes in low flame or the mutton turns soft.
Once done, remove the potli and squeeze out the excess water from it. Keep stock and mutton in separate pan.
Heat the same pan, add oil and ghee, add onions , cloves, black pepper, green cardamom and cook until onions turns brown.
Add green chillies, cumin and ginger garlic paste and cook for couple of minutes
Add the yogurt, salt, stock and the mutton and bring it to a boil
Add washed and soaked rice (for 10 minutes). Cover the lid.
Cook until the rice is soft and fluffy. Garnish with brown onions and nuts if needed.
