Yakhni Pulao | Mutton Pulao in Pressure Cooker | Simple Mutton Pulao | Yakhni Mutton Pulao | Mutton Pulao Recipe | How to Make Yakhni Pulao
Ingredients for Yakni Mutton Pulao:
For making the stock (Yakhni) –
– Mutton, medium pieces with bones- 500 gms
– Salt- 1 tsp
– Shahjeera (Caraway seeds)- 1 tsp
– Black cardamom- 2
– Cinnamon- 2
– Cloves- 4
– Bay leaf- 1
– Coriander seeds- 1/2 tsp
– Black Peppercorns- 12-15
– Javitri (Mace)- 1 flower
– Jaiphal (Nutmeg), grated- 1/2 tsp
– Garlic cloves with skin, crushed- 8 cloves
– Ginger juliennes or thick slices- 1 inch piece
– Ghee (clarified butter)- 2 tbsp
– Water- 3 cups
For the Pulao –
– Basmati Rice- 2 cup measure
– Onions, sliced- 2 medium
– Garam Masala powder – 1 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– Curd/ Yogurt- 4 tbsp
– Green Chillies, slit- 3
– Mint leaves- 1/2 cup leaves
– Saffron (soaked in warm milk)- few strands
– Salt – 1 tsp
– Refined oil or ghee- 2 tbsp
Preparation:
– To boil the mutton & prepare the stock (Yakhni), heat 2 tbsp ghee in a pressure cooker.
– Add all the whole spices and give a stir. Now add the mutton pieces, salt, crushed garlic and ginger slices.
– Mix and fry on medium heat for 2 mins till the mutton changes colour.
– Add 3 cups of water, give a mix and close pressure cooker. Pressure cook till 3 whistles (on high heat till 1st whistle, then lower heat and continue for 2 more whistles)
– Allow the cooker to release pressure on its own.
– Once pressure is released, strain the Yakhni/ mutton stock and remove the mutton pieces.
– (Make sure the Yakhni is 600 ml (about 3 cups), if not add water to make it 3 cups. The rice will be cooked in this Yakhni or mutton stock)
– Fry the onions till golden, remove and set aside.
– Take out the mint leaves & slit the green chillies.
– Whisk the curd/ yogurt and set aside.
– Soak the rice for 30 mins and drain the water just before making the Pulao.
Process:
– Heat refined oil or ghee in a pressure cooker.
– Add the bay leaves, slit green chillies and mint leaves. Give a stir and then add the boiled mutton pieces and most of the fried onions (birista). Mix and fry on medium heat for a minute.
– Lower heat and then add the whisked curd/ yogurt and the garam masala powder. Mix and fry on low heat for 3-4 mins till the curd is cooked and oil separates.
– Now add the drained rice, give a mix and fry for a minute.
– Add the saffron infused milk, mix and fry for a minute.
– Add the yakhni (measure & make sure it’s 3 cups (600 ml), if not, add water to make it 3 cups).
– Add 1 tsp salt and give a mix.
– Close the pressure cooker and pressure cook on high heat for 2 whistles.
– Allow it to release pressure.
– Garnish with the balance fried onions.
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