How to make Yakhni Pulao-SK Khazana -
This traditional Kashmiri mutton pulao though delicately flavoured and just too delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Boneless mutton (हड्डी रहित मटन)
Cuisine : Kashmiri
Course : Rice
For more recipes related to Yakhni Pulao-SK Khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Prawns Butter Garlic Risotto Chilkewali Dal Khichdi Hyderabadi Chicken Biryani Masoor Dal Berries Chicken Pulao
Yakhni Pulao-SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Yakhni Pulao-SK Khazana Recipe
Basmati rice soaked 1 1/2 cups
Boneless mutton cut into 1 inch pieces 500 grams
Coriander seeds 2 tablespoons
Fennel seeds 2 tablespoons
Oil 1 tablespoon
Green cardamoms 7-9
Black cardamoms 3
Black peppercorns 9-11
Cloves 6-8
Cinnamon 2 one-inch
Bay leaves 2
Medium onions sliced 1 1/2
Ghee 2-3 tablespoons
Cumin seeds 1 tablespoon
Fresh cream 1/4 cup
Garam masala powder 1 teaspoon
Salt to taste
Screwpine essence (kewda jal) 2 teaspoons
Fried onions for garnish
Fresh mint leaves for garnish
Method
Step 1
Place coriander seeds and fennel seeds on a muslin cloth and tie tightly to make 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, half the cinnamon, 1 bay leaf and most of the onions, mix and sauté till fragrant and onions turn translucent.
Step 3
Add mutton, mix well and cook for 5-6 minutes. Add spice potli and 4 cups water, cover and cook for 2-3 whistles.
Step 4
Discard the spice potli.
Step 5
Heat ghee in another non-stick deep pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, remaining bay leaf, remaining cinnamon stick and remaining onion, mix and sauté for 2-3 minutes.
Step 6
Add fresh cream and mix well.
Step 7
Add garam masala powder and mix well. Drain the mutton pieces and add to the pan, mix well
Step 8
Add salt, mix well. Add rice, mix well and add the mutton stock. Mix well, cover and cook till done.
Step 9
Add kevda from top and mix lightly.
Step 10
Transfer into a serving dish, garnish with fried onions and mint leaves and serve hot.
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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.
