Ingredients needed for Yakhni
• Mutton (1 kg)
• Onion (4 medium-sized cut into 4 wedges)
• Cinnamon stick (2- inch)
• Cumin seeds (1 teaspoon)
• Black cardamom (2)
• Green cardamom (4)
• Bay leaf (2)
• Black peppercorns (6)
• Cloves (4)
• Whole garlic pod, top sliced off (1)
• Salt (2 teaspoons/as per taste)
• Water (should cover most of the meat)
Ingredients needed for Mutton Pulao
• Basmati rice (3 cups soaked in water for 30 minutes)
• Ghee (1/3 cup)
• Onions (2 medium sized thinly sliced in half rings)
• Bay leaf (2)
• Cumin seeds (1 teaspoon)
• Coriander seeds (1 teaspoons roughly crushed)
• Whole black peppercorns (6)
• Cloves (3)
• Black cardamom (1)
• Green cardamom pods (3)
• Ginger garlic paste (1 teaspoon)
• Whole Green chilies (5 to 6)
Preparation
Add meat in a pressure cooker over high flame and all yakhni ingredients.
Seal the lid and after the first whistle (when the cooker reaches full pressure), reduce heat to low flame and cook for about 20 minutes till mutton becomes soft. Once the meat is tenderized, remove the meat with a slotted spoon, and set aside.
Strain the bone broth, and set aside.
Drain soaked rice and set aside.
In a large pot, heat ghee/oil once it begins to shimmer, add the sliced onion, and fry on medium heat or until a deep golden brown.
Now, add all spices (green cardamom, black peppercorns, cloves, bay leaf, black cardamom pod, and cumin ) and Sauté for 30 seconds on low flame, now add ginger, garlic paste and fry for roughly 30 seconds or until fragrant.
Add mutton, salt, and fry for 8-10 minutes on medium-high heat.
Add 6 cups of strained mutton broth to the pot.
Check for salt, and bring to a boil.
Add rice, and let the water boil out, about 10 minutes on high flame.
Once the water boils out, wrap lid with a clean kitchen towel and place it securely on the pot. Let rice steam on very low flame for 10 minutes.
Remove from heat. Transfer to a serving bowl and garnish with fried onion and serve.
