Yakhni Pulao
Yakhni Pulao is a poplular eastern dish which is cooked in mutton or beef stock. It is rich and tasty, usually served as main meals at weddings and parties. It is served with raita but some people compliment it with shami kabab and chili garlic chutney also. 
Ingredients
- Mutton 1 kg
- Rice 4 cups (soaked)
- Onions 3 (sliced)
- Green chili 4 – 6 (roughly chopped)
- Yogurt ½ cup
- Ginger garlic paste 1 tbsp
- Green cardamom 3 – 4
- Black cumin 1 tsp
- Cinnamon stick 2 (1 inch)
- Cloves 4 – 5
- Whole pepper corn 7 – 8
- Latif Cooking Oil 1 cup
- Salt to taste
- For Stock:
- Onion 2
- Garlic 2 bulb
- Ginger 1 piece
- Black cardamom 2 (whole)
- White cumin 1 tbsp
- Fennel seeds 1 tbsp
- Coriander seeds 2 tbsp
- Salt as required
Cooking Directions
- In a large skillet add mutton, 7 glasses water, salt, whole onions , garlic and ginger.
- Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.
- Tie a tight knot and place into the skillet.
- Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.
- Heat Latif Cooking oil in another skillet.
- Add sliced onions and fry till they turn golden brown.
- Now add whipped yogurt to the onions in the skillet along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.
- Stir fry the gravy for few minutes, then add mutton and cook till Latif Cooking oil forms a layer over the gravy.
- Add the stock and heat until the mixture starts to boil.
- Drain the water from the soaked rice and add the rice to the skillet.
- Add salt and cook on a medium heat, till water dries.
- Cover and steam for 10 minutes.
- Serve in a dish with mint raita.
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