How to make Yakhni Pulao - SK Khazana -

A speciality of Persian cuisine, this pulao will make you lick your fingers long after you have finished eating the pulao

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Long grained rice

Cuisine : Other Cuisines

Course : Rice

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For more recipes related to Yakhni Pulao - SK Khazana checkout Mopillah Biryani, Bohri Khichdi - SK Khazana, Mutton Pulao - Sk khazana. You can also find more Rice recipes like Kacchi Biryani Matki Pulao Green Rice Kathal Ka Pulao

Yakhni Pulao - SK Khazana

Yakhni Pulao - SK Khazana Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 26-30 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Yakhni Pulao - SK Khazana Recipe

  • 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

Method

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.