Yakhani Mutton Pulao is a famous Kashmiri dish. It is rich, flavorful, and made with mutton, spices, and ghee. It is perfect for dinner parties.
Ingredients
For Mutton:
500 g mutton (curry cut with fat)
For Potli Masala (spice bundle):
4 black cardamoms
5 small cardamoms
1 tbsp black peppercorns
½ tbsp cloves
1 stick cinnamon
2 tbsp cumin seeds
4 tsp coriander seeds
1 tsp fennel seeds
2 bay leaves
2-inch piece ginger
10 cloves garlic
1 onion, sliced
Salt to taste
For Yakhni Paste:
½ inch ginger
12 garlic cloves
2 tsp fennel seeds
2 cardamom seeds
1 brown onion
3 tbsp ghee
2 onions, sliced
1 tbsp Ajinomoto (optional)
For Salan (tomato gravy):
3 tomatoes
2 onions, finely chopped
½ cup coriander leaves
4 green chilies, finely chopped
Salt and 1 tsp black pepper
To Finish Pulao:
2 tbsp ghee
500 g basmati rice (soaked)
Salt to taste
How to Make Yakhani Mutton Pulao
Cook the Mutton:
In a pressure cooker, add mutton, water, salt, bay leaf, and the potli masala tied in a cloth.
Cook for 5 whistles on medium-low heat.
Make Yakhni Paste:
Grind ginger, garlic, fennel seeds, and cardamom seeds into a fine paste.
Prepare Fried Onion:
Heat ghee in a pan, shallow fry the sliced onion until golden.
Remove and keep aside.
Cook Mutton with Ghee:
Take out the mutton from the cooker and sear it in ghee (add more if needed).
Strain the mutton stock and discard the spices.
Cook the Rice:
In a thick-bottomed pan, heat ghee and add the ginger-garlic-fennel-cardamom paste. Cook until the oil separates.
Add soaked rice and salt, cook in the mutton stock until rice is half-cooked.
Add the mutton back to the rice, add Ajinomoto (optional), and cook until the water is gone and the rice is fluffy and fully cooked.
Top with fried onions.
Make the Tomato Salan:
Boil the tomatoes, remove the skin, and grind them with the water used for boiling.
Add chopped onions, coriander, green chilies, salt, and pepper to the tomato paste.
Serve the pulao hot with tomato salan.