Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mutton yakhni pilaf. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mutton Yakhni Pilaf is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mutton Yakhni Pilaf is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook mutton yakhni pilaf using 29 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mutton Yakhni Pilaf:

1. Make ready For the Yakhni Potli
2. Get 1 1/2 tbsp rose petals
3. Prepare 2 medium sized onions quartered
4. Prepare 3/4 tbsp fennel seeds
5. Make ready 1 tbsp jeera
6. Prepare 16-18 garlic cloves
7. Make ready 2 inch ginger
8. Get 8-9 elaichi pods
9. Prepare 2 star anise
10. Take 8-10 cloves
11. Get 2 flower of mace
12. Prepare 3 inch cinnamon sticks
13. Make ready 2 tbsp coriander seed
14. Get 7 cups water
15. Take 1 tsp sugar
16. Make ready For the mutton Yakhni pulao
17. Prepare 1 kg mutton
18. Get 900 GMs basmati rice
19. Take 1 cup yogurt
20. Make ready 2 green chillies
21. Prepare 2-3 bay leaves
22. Take 3 onions finely sliced
23. Prepare 1/4 cup birista
24. Get 1 tsp garam masala powder
25. Take 1 lemon juice
26. Prepare 1 pinch saffron soaked in 1/4 th cup milk
27. Take 150 gms ghee or oil
28. Get to taste Salt
29. Make ready 6 cups Yakhni stock

Steps to make Mutton Yakhni Pilaf:

1. Firstly, clean and soak the long grain basmati rice for at least 30 minutes. Usually, I soak it for 45 minutes for better results
2. While the rice is soaking, add a pinch of saffron in 1/4 cup of milk and set aside.
3. To Make Yakhni (Mutton Stock): - - To start with, take a clean clean muslin cloth, add cumin seeds, fennel seeds, and all the ingredients for potli (bouquet garni).
4. Now, tie it well with the string to secure all the whole spices into it to form a potli.
5. Then, put the potli in a pressure cooker along with the cleaned and wahsed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil. Once the it starts boiling, pressure cook until the mutton is just done. DO NOT over – cook
6. Now, once the mutton is done, allow it to release the pressure to its own. Carefully, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
7. To Make Yakhni Pulao: - - To begin with, heat ghee in Handi or pan.
8. Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color. Add green chilies slit and fry for another few seconds.
9. Now, add boiled mutton and gently sauté it on high heat for another 2-3 minutes. Then, add salt and whisked yoghurt and mix. Cook for a minute.
10. Now, drain the water from the rice. Then, add rice and mix gently. Then, add the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to pulao, so we are adding 6& 1/2 cups of yakhni stock ONLY. Lastly, add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil.
11. Once it starts boiling, allow it to cook on high heat until 90% water dries up. Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes. And it’s ready to be served with your favourite Raita.

So that is going to wrap it up with this exceptional food mutton yakhni pilaf recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!