Ingredients and quantity
- Mutton with bones – 1kg.
- Garlic – 20gms.
- Ginger 20gms.
- Cinnamon – 5gms.
- Cardamom – 5gms.
- Cloves – 5gms.
- Pepper corns – 4gms.
- Cumin – 5gms.
- Coriander seeds – 5gms.
- Bay leaf – 2nos.
- Star anise – 5gms.
- Red chilli powder – 12gms.
- Onions – 55gms.
- Oil – 45ml.
- Ghee – 20ml.
- Basmati rice – 1kg.
- Curd – 3 tbsp
- Salt – to taste
Method of preparation
- Wash the mutton. Soak the rice.
- Tie the spices in a muslin cloth.
- Heat oil and add the ginger and garlic paste. Now dip the spice bundle in to the oil and add the meat. Check the salt.
- Boil the meat and keep the meat separately and the water separately. Throw the bundle away.
- Now again in another pan fry the onions to golden brown and keep them for garnish.
- Use the same oil used for the frying of onions Add the rice and fry and add stock. Finally add the mutton and curd. Check the seasoning.
- Put in dum to enhance the flavour.
- Garnish with browned onions.
Yakhni Pulao