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Yarchi Pulao

Wholesome and delicious mutton pulao This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mutton, Basmati Rice
Cuisine Indian
Course Rice
Prep Time 41-50 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Yarchi Pulao

  • 1/2 kilogram Mutton cut into 1 inch pieces
  • 1 1/2 cups Basmati Rice
  • to taste Salt
  • 1 tablespoon Fennel seed (saunf) powder
  • 1 tablespoon Dry ginger powder (soonth)
  • 3-4 Cloves
  • 2-3 Black peppercorns
  • 2 inch stick Cinnamon
  • 1 Bay leaf
  • 1/4 teaspoon Green cardamom powder
  • 4 tablespoons Ghee
  • 1 1/2 teaspoons Caraway seeds (shahi jeera)
  • a pinch Asafoetida
  • 3 Green chillies
  • 3 cups Mutton stock
  • 1 cup Yogurt

Method

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  1. Soak rice in three cups of water for half an hour. Drain and set aside.
  2. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.
  3. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds.
  4. Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies.
  5. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
  6. In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform.
  7. Add drained rice and mix well. Cook on high heat.
  8. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done.
  9. Serve hot.

Nutrition Info

Calories 2820
Carbohydrates 240.1
Protein 133.3
Fat 147.2
Other Fiber Vitamin B12- 14.6mcg
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