MUTTON YAKHNI PULAO
An authentic mughlai rice dish
Ingredients
- 500 g mutton
- 500 g basmati rice (wash and soak for at least half an hour)
- 4-5 tbsp cooking oil
Whole garam masala-
- 6-8 cloves
- 8-10 peppercorns
- · 4 black cardamom
- · 6 green cardamom
- · 3 small cinnamon sticks
- · 1 bay leaf
- · 2 tsp zeera (cumin seeds)
- 60 g onion (sliced)
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tbsp yoghurt
- 2 tsp fennel seeds powder
- 1 tsp garam masala powder.
- Salt to taste
For the potli (a small pouch made of muslin cloth to go in the pot)
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 cloves garlic
- Place all these ingredients in the muslin cloth and tie a knot tightly.
For garnishing:
- 2 tsp kewra water
- A pinch of deep orange food colour
- Few strands of saffron
- Mix the three together and keep aside
Instructions
- In a pot, add oil. When its warm add the whole garam masala. Add in the sliced onions and fry until golden brown. Put in mutton, ginger garlic paste and yoghurt. Fry for about 6-8 minutes, drying up all the water released from the mutton. Once the water is all dried and the mutton has changed its colour, add fennel seeds powder, garam masala powder and salt. Fry for couple of more minutes.I’m
