Text
Mutton Yakhni Pulao
Ingredients
- 4 tbsp oil
- 1 tsp whole cumin seeds
- 3 medium-sized onions chopped
- 2 tbsp garlic/ginger minced
- 750 gm mutton bone in
- Salt to taste
- 2 cups white basmati rice soaked for 30 minutes in cold water before using
- 2 tsp coriander powder roast and crush with your hands
- A few black peppercorns
- 1 bay leaf
- A few cloves
- 1 medium-sized stick cinnamon
- 6-8 green chilies and ½ bunch coriander ground together to a make paste
- 1 ½ tbsp fried onions crush with your hands
- 1 cup chopped coriander
Instructions
- Heat the oil in a deep pot. Add the sliced onions and sauté well, stirring often so that he onion brown evenly.
- Once the onions are a deep golden brown, ass the garlic, ginger, whole cumin seeds and mutton.
- Saute this well, stirring often to ensure that the mutton gets into good contact with the base of the pot, which will help it to brown well.
- Add the rest of the spices, salt and 7 cups of water.
- Allow this to simmer, covered on low for about 1 hour 15 minutes. If the mutton is not cooked though by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch.
- Add in the pre-soaked rice. You will need to check if there is enough water in your pot-the way I do this is I dip my finger in, so the tip of my finger touches the rice. The water should be coming up to the first line on my finger. If there is too little, add some more water till it reaches that level. If there is too much, scoop a bit out using a cup (but avoid this because you are essentially scooping out flavour).
- Cook this on high, stirring the sides once or twice in between to ensure the rice is not sticking (careful not to break the rice).
- Once most of the water has evaporated but the rice still looks moist, turn the flame down to the lowest possible setting.
- Lift the lid and fluff up the rice, using a slotted spoon or fork.
- Garnish with fried onions and fresh coriander.