Yakhani Mutton Pulao

                                         Yakhani Mutton Pulao

 

  Yakhni is an integral part of the Kashmiri cuisine in India though Pakistanis and Afghanis also stake a claim on it which is fair enough since Pakistan was a part of India before partition and Afghanistan was the gateway for the Mughal invaders to reach India and an outpost for the Mughal empire.  The origins of Pulao lie apparently in Persia and it was introduced to us Indians by the Mughal rulers. 

 Yakhni basically is a yogurt saffron based mutton broth. The broth/ stock is made using mutton and aromatics aka whole garam masala which is tied in a bouquet garni. Aromatic spices are the essence of this pulao or pilaf. Primarily these include fennel seeds, dry ginger powder, cinnamon, cloves, black and green cardamom. Yogurt is another ingredients which is the key to bringing all these flavours together and giving this pulao its unique flavour. For the Yakhni Pulao, rice is cooked in the mutton broth along with the par cooked mutton.

This Yakhani Mutton pulao recipe is so aromatic and delicious that you would make it repeatedly. So,without any delay,let's start cooking.

Ingredients:

1. Rice-1 kg.
2. Mutton-1 kg.
3. Fennel seeds or saunf-2 tbsp.
4. Whole coriander-2 tbsp.
5. Cinnamon-1 stick
6. Black cardamom-1
7. Green cardamom-3
8. Cloves-5
9. Black pepper-1 tsp.
10. Bay leaf-1
11. Ginger-1" roughly cut
12. Garlic pod-1 with skin
13. Onion-1 cut in 4 pieces
14. Salt
15. Green chillies-3

        These items are for yakhani.

1. Desi ghee-1 cup (A must)
2. Curd-1 cup
3. Onion-2 cut lengthwise
4. Ginger garlic paste-2 tbsp. (I use fresh)
5. Green chilli paste-1 tbsp.
6. Shahi Jeera or black cumin-1 tsp.
7. White cumin-1 tsp.
8. Green cardamom-3
9. Black cardamom-1
10. Cloves-5
11. Whole black pepper-1 tsp.
12. Cinnamon stick-1
13. Bay leaf-1
14. Nutmeg+mace powder-1/2 tsp.
15. Salt
16. Water

         These items are for Rice.

Procedure:

• Take a muslin cloth and make a potli of all the whole spices mentioned for yakhani.  In one litre  water , add potli, onion, garlic pod and ginger.
• Also add washed and cleaned mutton pieces and cook till meat is done.
• Remove potli, garlic and ginger and sieve Yakhani.
• Now, heat 1 cup ghee in a deep vessel, I used pressure cooker, add thinly sliced onion and bhuno till golden brown.
• Take out half of the onion for garnishing.
• Now in the remaining onion,add whole spices for rice and throw 1 cup water.
• After 1 minute, add ginger-garlic-green chilli paste.
• When bhun jaye,add mutton pieces,curd and salt.
• Now bhuno again till it separates oil, add soaked rice and yakhani ( I added both at the same time, measuring rice in a cup and adding same quantity yakhani).
• You can cook rice by first boiling yakhani and then adding rice and when water dries out,cover with a foil for dum if you like, but I simplified it by measuring rice and water and cooking in pressure cooker till one whistle.
• When it is depressurized, open the lid and serve but don't forget to garnish this by fried onion.
• This is accompanied by raita of your choice.