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:

Gems

Recipe type: Main course

Cuisine: Indian

Serves: 8 servings

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

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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

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
Take a pan and add one liter of water in to it . Add the cleaned mutton in to it
Now add the remaining ingredients for yakni like the Garlic, Ginger, green chili and Onion in to it
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.
Keep aside the cloth packet, Green chili and ginger slices.
Once this is done, separate the mutton stalk from the mutton and keep it separate.
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
Take out ½ of the Golden brown Onion onion and spread it in a plate.
Let the remaining half be there in the pan
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.
Fry it for few minutes. ensure that the ingredients are not darkened deeply. Once it is done
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.
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.
Add ginger garlic paste and green chili paste in to it and mix properly.
Add the mutton pieces in to it . Mix it properly
Add Curd in to it and again mi properly. Let it cook for few minutes.
Meanwhile keep the rice cleaned in water and keep aside
Add salt in to it once the meat is soaked properly
Add the previously kept aside yakni water in to it
Check the salt at this stage and it should be as per your salt tolerance.
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.
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

Now bake it in an oven for 10 to 15 minutes before serving

Using stove

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.
Yakni or akni pulav is ready
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

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

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 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 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

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

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

Garnish it with fried onion and serve.

Yakhni pulav or Akhni pulav or Akni pulav

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