Yakhni Pulao

Ingredients

For Mutton & Potli Masala

• 500 gm Mutton curry cut with fat
• 4 pcs Black cardamom
• 5 pcs Small cardamom
• 1 tsp Black peppercorn
• ½ tsp Clove
• 1 pc Cinnamon stick
• 2 tsp Cumin seeds
• 4 tsp Coriander seeds
• 1 tsp Fennel seeds
• 2 pcs Bayleaf
• 2 inch Ginger
• 10 cloves Garlic
• 1 pc Sliced onion
• to taste Salt
• ¼ tsp MSG

Yakhni Paste

• ½ inch Ginger
• 12 cloves Garlic
• 2 tsp Fennel seeds
• 2 pcs Cardamom seeds

Brown Onion

• 3 tbsp Ghee
• 2 pcs Sliced onion

For Salan

• 3 pcs Tomato
• 2 pcs Finely chopped onion
• ½ cup Chopped coriander
• 4 pcs Green chillies (chopped)
• to taste Salt
• 1 tsp Black pepper
• ¼ tsp MSG

To Finish Pulao

• 2 tsp Ghee
• 500 gm Soaked basmati rice
• to taste Salt

Method of Preparation

Chef Ajay Chopra

1. Cook Mutton

   In a pressure cooker, add mutton, water, bayleaf, salt, and potli masala tied in muslin cloth. Cook for 5 whistles on medium-low heat. Remove mutton pieces and strain the stock. Discard the spices.

2. Prepare Yakhni Paste & Fry Onion

   Grind ginger, garlic, fennel seeds, and cardamom seeds into a fine paste. Heat ghee in a pan and shallow fry sliced onion till golden brown. Keep aside.

3. Sear Mutton

   Using leftover ghee (add extra if needed), sear mutton pieces on both sides in the pan.

4. Cook Pulao

   In a thick-bottomed pan, heat ghee and add yakhni paste. Cook until oil separates. Add soaked rice, salt, MSG, and cook in mutton stock until 50% done. Add seared mutton and cook further until water dries and rice is fluffy. Finish with fried onions on top.

5. Prepare Salan

   Boil tomatoes, remove skin, and grind into a smooth paste using the water from boiling. Add chopped onion, coriander, green chillies, salt, freshly cracked pepper, and MSG. Mix well.

6. Serve

   Serve the Yakhni Pulao hot with tomato salan.