यखनी पुलाव | Yakhni Pulav | Sanjeev Kapoor Khazana

Yakhni Pulav, a fragrant and absolutely impressive dish is a must try. Yakhni is a flavourful shorba made with mutton and then rice is cooked in it with more aromatic spices.

YAKHANI PULAO

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
1½ cups Daawat Pulav Basmati Rice
1 tbsp coriander seeds
½ tbsp fennel seeds (saunf)
2 tbsps ghee
2 green cardamoms
1 black cardamom
2-3 cloves
6-8 black peppercorns
2 inch cinnamon stick
1 bay leaf
2 medium onions, sliced
Salt to taste
Pulao
2 tbsps ghee
1 tsp caraway seeds (shahi jeera)
1 bay leaf
2 inch cinnamon stick
2 green cardamoms
1 black cardamoms
7-8 black peppercorns
3-4 cloves
2 large onions, sliced
1 tbsp ginger-garlic paste
1 cup whisked yogurt
Salt to taste
1 tsp garam masala powder
Fried onions for garnish
Fresh mint sprig for garnish

Method

1. Transfer Daawat Pulav Basmati Rice in a large bowl. Add water and wash it thoroughly for 2-3 times. Drain and ad sufficient water. Set aside to soak for 30 minutes. Drain.
2. Take coriander seeds and fennel seeds in a small muslin cloth, bring the sides to the centre and tie it into a knot. This is a potli.
3. Heat ghee in a pressure cooker. Add green cardamoms, black cardamom, cloves, black peppercorns, cinnamon stick and bay leaf and mix well. Cook till fragrant.
4. Add onions, mix and cook till translucent.
5. Add mutton and sauté on high heat for 4-5 minutes. Add 4-5 cups hot water, salt and the prepared potli and mix well. Cover and cook on medium heat for 4-5 whistles.
6. Open the cooker once the pressure has reduced completely. Drain the mixture through a strainer. Discard the whole spices and reserve the mutton and the stock.
7. Heat ghee in a wide non-stick deep pan. Add caraway seeds and let them change colour. Add bay leaf, cinnamon stick, green cardamoms, black cardamom, black peppercorns, cloves and sauté till fragrant.
8. Add onions and mix well. Cook till translucent.
9. Add ginger-garlic paste, mix and cook for 1-2 minutes. Add the mutton pieces and sauté on high heat till golden brown.
10. Reduce the heat to medium, add yogurt, mix and cook till the fat separates.
11. Add salt and garam masala powder and mix well.
12. Add the drained rice and mix well. Add 2 cups of the reserved stock and mix well. Cover and cook on low heat for 20-25 minutes.
13. Switch the heat off and allow to rest for 10-15 minutes. Transfer into a serving plate, garnish with fried onions and mint sprig.


Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#SanjeevKapoor #YakhniPulav