Yakhni Pulao | Resturant in Delhi

Yakhni Pulao  | Resturant in Delhi

Yakhni Pulao

Yakhni is the Kashmiri name for mutton stock, it is prepared by draining the broth after cooking mutton with whole spices, ginger and garlic. The broth is rich in protein and, when cooked with rice, gives a very distinctive flavor. Pulaosare fairly staple with majority of Indians. You can follow this recipe to create an amazing yakhni pulao, decorate it with fried onions and cashews and have it with some nice raita.

All you need is

Mutton – 1/2 kg

Oil – 2 tbsp and for frying onions

Cumin seeds – 1/2 tsp

Ginger  – 2-inch pieces (grated)

Garlic – 1 whole bulb

Cloves – 4-5

Cinnamon – 1-inch piece

Black pepper – 6-8

Black cardamom – 3-4

Bay leaves – 2-3

Onion – 5-6

Cashews – 10-12

Saffron – a pinch

Milk – 3 tbsp

Rice – 3 cups

Ghee – 2 tbsp

Curd – 4 tbsp

Garam masala – 1 tsp

Kevda essence – 4-5 drops

Yakhni Pulao Recipe

Take cloves, cinnamon, black pepper, black cardamom and bay leaves and tie them in a small piece of clean white cotton cloth.

Heat 2 tbsp oil in a pressure cooker and add cumin seeds.

Add mutton, ginger, whole garlic bulb, salt, 4 cups water and the tied cloth.

Cook till meat is nicely done (approx. 1 whistle on high heat and then simmer the heat and cook for 10 minutes ).

Pass the meat through a strainer to drain the broth and keep.

Fry the thinly sliced onions until brown.

In the same oil, fry the cashew nuts till slightly brown.

Soak the saffron in milk and keep aside.

In a large, thick bottomed pan, heat ghee.

Add the meat pieces, curd, garam masala and little more than half of the fried onion and fry.

Add rice to the pan.

Measure the yakhni and add water to it to make 6 cups.

Add it to the pan.

Add the kevda essence and salt and cover the pan with the lid tightly.

Just before rice is done add the milk with saffron to the pan.

Simmer the heat and cook the rice.

Garnish with fried onions and cashews.

Serve hot with raita.