MuttonYakhni Pulao 

Food Of Royals

This Mughlai delicacy combines tender meat, flavorful broth, fragrant rice, and aromatic spices.

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– 1 kg Mutton, biryani cut pieces – 1 kg Basmati Rice, washed and soaked in water for ½ hr. – 200 gm. Ghee – 2 tbsp. Almond paste – 200 gm. Yoghurt | Curd – 3 sticks Cinnamon – 2 tbsp. Coriander powder – 2 tbsp. Garam Masala – 5 Cloves

Step 1

Prepare the Mutton Yakhni (Mutton Stock) Marinate the Meat: Combine meat pieces with almond paste, yogurt, ginger-garlic paste, coriander powder, garam masala, and salt. Marinate for 1-2 hours or overnight in the fridge. Cook the Meat: Remove marinated meat from the fridge, add 2 liters of water, and cook until the meat becomes soft. You can pressure cook for quicker results. Once done, strain the meat and stock through a sieve or muslin cloth, separating the two. Set aside.

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Step 2

Prepare the Pulao 1. Saute Ingredients: In a heavy-bottomed cooking vessel, fry sliced onions until golden brown. Add the cooked meat pieces and stir until brown spots appear. 2. Add Rice and Flavorings: Add soaked basmati rice, lemon slices, coriander leaves, and mint leaves  Cook with Yakhni: Pour in the mutton stock (yakhni) and bring to a boil. Adjust the consistency with water if needed. Add saffron soaked in milk and the pot. Gently stir to combine.

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Step 3

Dum Cooking: Seal the lid with foil or cloth, place a weight on top, and cook on low flame for 25-30 minutes. Rest: Turn off the flame and let it rest on the stove for 10-15 minutes.

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Step 4

Serve 1. Fluff and Garnish: Carefully open the lid and gently fluff the rice to mix the pulao. Transfer to a serving bowl or plate. 2. Garnish: Garnish with fresh coriander or mint leaves. 3. Serve: Serve hot with raita or any side dish of your choice. Enjoy your delicious Mutton Yakhni Pulao!.

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