Yakhni Pulao


Boneless mutton cut cubes 500 grams

Long grained rice soaked for 15 minutes and drained 2 cups

Coriander seeds 2 tablespoons

Fennel seeds 2 tablespoons

Oil 2 tablespoons

Green cardamoms 7-9

Black cardamoms 3

Black peppercorns 9-11

Cloves 6-8

Cinnamon 2 one-inch Stick

Bay leaves 2

Medium onions sliced 2

Ghee 2 tablespoons

Cumin seeds 1 tablespoon

Fresh cream 1/4 cup

Garam masala powder 1 teaspoon

Salt to taste

Kevda jal 2 teaspoons

Fried onion to garnish

Fresh mint leaves to garnish


Step 1

Keep coriander seeds and fennel seeds in the centre of a muslin cloth, gather the edges and tie tightly into a potli.

Step 2

Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, 1 cinnamon stick, 1 bay leaf and half the onion slices, mix and sauté till onion turns translucent and fragrant.

Step 3

Add mutton, mix well and sauté for 5-6 minutes. Add spice potli and 4 cups water, close the cooker with its lid and cook under pressure till 10-15 minutes or till 4-5 whistles are given out. Open the lid when pressure settles completely and discard the spice potli. Drain the mutton pieces and reserve the stock.

Step 4

Heat ghee in a deep non-stick pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, reaming bay leaf, remaining cinnamon and remaining onions and mix well. Saute for 2-3 minutes or till onions turn light brown. Add fresh cream and mix.

Step 5

Add garam masala powder and only the mutton pieces and mix well. Add salt and mix well,

Step 6

Add rice and 4 cups mutton stock and mix well. Cover and cook till both rice and mutton are completely done.

Step 7

Drizzle kevda jal and mix with a light hand.

Step 8

Transfer into a serving bowl, garnish with fried onions and mint leaves and serve.

Pic Courtesy: Google

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