Mutton Yakhni Pulao

Gems Gems, January 11, 2017

The Yakhni of Yakhni Pulao is the mutton broth made of yoghurt and saffron. Yakhni pulao is belive to be originates in Persia. This is belived to brought to india during the reign of Akbar. Yakhni also means roast.

Mutton Yakhni Pulao
 
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 8 servings
Prep time:
Cook time:
Total time:
 
Most tasty pulav with lot of ingredients and prepared with great care. Best for the festival or for your near and dear ones
Ingredients
  • One Kg Grams of Basmati rice
  • One Kg Grams of Mutton
For Yakni
  • 2 tablespoon (full) of fennel seed or sauf
  • 2 tablespoon (full)of Whole corriander seeds
  • one piece of cinnamon stick or Daalchini
  • Few saffron strands
  • 2 piece of black cardamon
  • 6 pieces of Green cardamon
  • 10 pieces of cloves
  • One teaspoon of black pepper
  • One bayleaf
  • One piece of Ginger (size of thumb)
  • One full pod of Garlic with outer covering
  • One onion cut in to 4 pieces
  • Salt as required
  • 3 big Green chilli
For Rice preparation
  • One cup Ghee
  • One cup Curd
  • Two Onion sliced long in to samll pieces.
  • 2 Table spoon Ginger garlic paste
  • One Table spoon Green chilli paste
  • One teaspoon Black cumin seed Sahhi kala jeera
  • 1 Tsp Jeera
  • 3 Pieces of Green Cardamon
  • 1 Piece Black cardamom
  • 5 Cloves
  • Single teaspoon Pepper
  • One Cinammon stick or Dal chini
  • 1 bay leaf or Tez patta
  • One teaspoon Nutmug powder or jaiphal javitri powder.
  • 2 Tbsp of Kewa water
  • Salt as pere requirement
Instructions
  1. Take clean muslin cloth and add all the ingredients except Garlic, Ginger, green chilli and Onion in to the cloth tie the four ends loosely with all the ingredients in it
  2. Take a pan and add one liter of water in to it . Add the cleaned mutton in to it
  3. Now add the remaining ingredients for yakni like the Garlic, Ginger, green chili and Onion in to it
  4. Cooke the mutton till it is soft. Remove the cloth packet, Green chili and ginger slices from it and using a sieve squeeze out all the juices from the cloth packet in to the cooked mutton.
  5. Keep aside the cloth packet, Green chili and ginger slices.
  6. Once this is done, separate the mutton stalk from the mutton and keep it separate.
  7. Heat the pan and add one cup Ghee in to it. Add the sliced onion in to it and fry it in to deep golden brown.colour. Remove from flame
  8. Take out ½ of the Golden brown Onion onion and spread it in a plate.
  9. Let the remaining half be there in the pan
  10. Add all the ingredients except Nutmeg powder or jaiphal javitri powder Kewa water and salt ginger garlic and green chili paste in to the pan and fry it with remaining ghee.
  11. Fry it for few minutes. ensure that the ingredients are not darkened deeply. Once it is done
  12. add one cup of water in to it immediately. Be careful in adding water in to hot pan as it may splash back on youry body.
  13. reduce the flame and Mix the water properly so that the color of onion is mixed up in the water and water will have a dark golden brown color.
  14. Add ginger garlic paste and green chili paste in to it and mix properly.
  15. Add the mutton pieces in to it . Mix it properly
  16. Add Curd in to it and again mi properly. Let it cook for few minutes.
  17. Meanwhile keep the rice cleaned in water and keep aside
  18. Add salt in to it once the meat is soaked properly
  19. Add the previously kept aside yakni water in to it
  20. Check the salt at this stage and it should be as per your salt tolerance.
  21. Add the rice in to it. If water is less add more water to cook. A rough measurement is that water level should be one inch above the rice level.
  22. Let it cook. Once the water is withdrawn properly by cooking. Add nutnug powder and kewa water in t it and mix without getting the rice in to a paste
Using Oven
  1. Now bake it in an oven for 10 to 15 minutes before serving
Using stove
  1. Cover the mouth of the vessel with aluminium foil. Take a flat bottomed kadai and heat it. Keep the vessel of over it and bake for 10 to 15 minutes.
  2. Yakni or akni pulav is ready
  3. Add the fried onion on the top of the pulav and serve in proper bowl along with side dishes.

Step by Step Instructions to prepare Mutton Yakhni Pulao.

In a clean Muslin cloth add the in ingredients mentioned in FOR YAKNI in the recipe except garlic, Ginger, green chilli and Onion.

Ingredients for Yakni

Ingredients for Yakni

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tie the ends loosely so that all the ingredients are packed in a muslin cloth as shown in the below picture

potli for yakni pulav

potli for yakni pulav

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a pan add one liter of water, Mutton and remaining ingredients for Akni like garlic, Ginger, green chilli and Onion in to it.

For preprtion of mutton -Yankin Pulav

For preparation of mutton -Yankni Pulav

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the mutton till it is soft.Once the mutton is soft and cooked remove the cloth packet ginger slices and Green chili  from it. Squeez out all the juices from the cloth packet (potli) in to the cooked mutton. Once done seperate the mutton and the  mutton stalk and keep both separate

In a pan fry the onion in ghee till it is golden brown .

Golden brown onion for yakhni pulaoGolden brown onion for yakhni pulao

Golden brown onion for yakhni pulao

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Take out half  of the Golden brown Onion onion and spread it in a plate.Let the remaining half be there in the pan. Now
add all the ingredients except Nutmeg powder or jaiphal javitri powder, Kewa water and salt,  ginger garlic and green chilli paste in to the pan and fry it with remaining ghee.

Now add add one cup of water, ginger garlic paste, green chilli paste and mutton pieces. Add curd and cook for few minutes.

Add previously prepared yakni water in to it. Check salt and add more water if required.

add yakni in to pan of mutton for preparing rice

add yakni in to pan of mutton for preparing rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add rice and cook till the rice is soft

Once the rice is cooked add nutnug powder and kewa water in t it and mix

Cooked rice -yakni pulav

Cooked rice -yakni pulav

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add nutmeg powder and kewa water in it and mix without getting the rice in to a paste.

Now bake using stove or oven.Picture below show is the backing using a stove.

 

Bake the rice - Yakhni pulav

Bake the rice – Yakhni pulav

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garnish it with fried onion and serve.

Yakhni pulav or Akhni pulav or Akni pulav

Yakhni pulav or Akhni pulav or Akni pulav

 

 

 

 

 

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