Yakhni Pulao-SK Khazana

Ingredients list for Yakhni Pulao-SK Khazana

• 1 1/2 cups Basmati rice soaked
• 500 grams Boneless mutton cut into 1 inch pieces
• 2 tablespoons Coriander seeds
• 2 tablespoons Fennel seeds
• 1 tablespoon Oil
• 7-9 Green cardamoms
• 3 Black cardamoms
• 9-11 Black peppercorns
• 6-8 Cloves
• 2 one-inch Cinnamon
• 2 Bay leaves
• 1 1/2 Medium onions sliced
• 2-3 tablespoons Ghee
• 1 tablespoon Cumin seeds
• 1/4 cup Fresh cream
• 1 teaspoon Garam masala powder
• to taste Salt
• 2 teaspoons Screwpine essence (kewda jal)
• for garnish Fried onions
• for garnish Fresh mint leaves

Method

1. Place coriander seeds and fennel seeds on a muslin cloth and tie tightly to make a potli.
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.
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.
4. Discard the spice potli.
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.
6. Add fresh cream and mix well.
7. Add garam masala powder and mix well. Drain the mutton pieces and add to the pan, mix well
8. Add salt, mix well. Add rice, mix well and add the mutton stock. Mix well, cover and cook till done.
9. Add kevda from top and mix lightly.
10. Transfer into a serving dish, garnish with fried onions and mint leaves and serve hot.