Mutton fans ke liye unique Kashmiri one pot meal chahiye toh here's the supreme flavourful Yakhni pulao! The tender pieces of mutton make it for a beautiful dawat at home.

YAKHNI PULAO

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
1 1/2 cups Basmati Rice
1 tbsp coriander seeds
1/2 tbsp fennel seeds (saunf).
2 tbsps ghee.
2 green cardamoms.
1 black cardamom.
2-3 cloves.
6-8 black peppercorns.
2 inch cinnamon stick.
1 bay leaf.
2 medium onions, sliced.
Salt to taste.
Pulao.
2 tablespoons ghee.
1 tsp caraway seeds (shahi jeera).
1 bay leaf.
2 inch cinnamon stick.
2 green cardamoms.
1 black cardamoms.
7-8 black peppercorns.
3-4 cloves.
2 big onions, sliced.
1 tablespoon ginger-garlic paste.
1 cup blended yogurt.
Salt to taste.
1 tsp garam masala powder.
Fried onions for garnish.
Fresh mint sprig for garnish.

Approach.

1. Transfer Basmati Rice in a big bowl. Include water and clean it thoroughly for 2-3 times. Drain pipes and ad sufficient water. Set aside to soak for thirty minutes. Drain pipes.
2. Take coriander seeds and fennel seeds in a little muslin cloth, bring the sides to the centre and connect it into a knot. This is a potli.
3. Heat ghee in a pressure cooker. Add green cardamoms, black cardamom, cloves, black peppercorns, cinnamon stick and bay leaf and mix well. Cook till fragrant.
4. Include onions, mix and cook till clear.
5. Include mutton and sauté on high heat for 4-5 minutes. Include 4-5 cups warm water, salt and the prepared potli and mix well. Cover and prepare on medium heat for 4-5 whistles.
6. Open the cooker once the pressure has reduced entirely. Drain pipes the mixture through a strainer. Dispose of the whole spices and reserve the mutton and the stock.
7. Heat ghee in a broad non-stick deep pan. Include caraway seeds and let them change colour. Add bay leaf, cinnamon stick, green cardamoms, black cardamom, black peppercorns, cloves and sauté till fragrant.
8. Add onions and blend well. Prepare till translucent.
9. Include ginger-garlic paste, blend and prepare for 1-2 minutes. Add the mutton pieces and sauté on high heat till golden brown.
10. Lower the heat to medium, include yogurt, mix and cook till the fat separates.
11. Include salt and garam masala powder and blend well.
12. Include the drained rice and mix well. Include 2 cups of the reserved stock and mix well. Cover and prepare on low heat for 20-25 minutes.
13. Switch the heat off and enable to rest for 10-15 minutes. Transfer into a serving plate, garnish with fried onions and mint sprig.

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