Mutton Yakhni Pulao

Ingredients

• 1 large Onion (cut into large chunks)
• 1 inch Ginger (cut into chunks)
• 8 Cloves Garlic
• 1 Bayleaf
• 2 Green Cardamom
• 1 Black Cardamom
• 1 Teaspoon Black Peppercorns
• 1 Tablespoon Saunf
• 1 Tablespoon Coriander Seeds
• 1.5 inch Cinnamon Stick
• 1 Star Anise
• 4-5 Cloves
• 1 Mace
• 8-10 Saffron Strands
• 500 grams Mutton
• 4 Cups Water
• 1 Teaspoon Salt
• 450 Grams Basmati Rice (approx 2 cups, washed and soaked for 30 minutes)
• 3 Tablespoons Ghee
• 1 Teaspoon Cumin Seeds
• 4-5 Cloves
• 1/2 Teaspoon Peppercorns
• 2 Green Cardamom
• 1 Black Cardamom
• 2-3 Green Chillies (slit)
• 1 inch Cinnamon
• 1 Bayleaf
• 2 Onions (sliced)
• Pinch of Hing (asafoetida)
• 1 Tablespoon Ginger Garlic Paste
• 1 Teaspoon Fennel Powder
• 1/2 Teaspoon Jeera Powder
• 2 tbsp water
• 1/2 Cup Curd
• 1 1/4 Teaspoons Salt

Instructions

1. 1

   --- For the Bouquet Garni ---

2. 2

   Bouquet Garni: Prep the bouquet garni by adding all the ingredients into a muslin or a cheesecloth and tying them up together. Keep aside.

3. 3

   --- For Mutton ---

4. 4

   Pressure Cook: Add mutton, bouquet garni, salt and water to a pressure cooker. Cook on high and after the first whistle, pressure cook on low for 20 minutes. Let the pressure release naturally

5. 5

   Remove the bouquet garni with tongs. Drain the remaining mutton and stock, reserving the mutton and stock (yakhni) separately. Squeeze out all the juices from the bouquet garni into the stock.

6. 6

   --- For the Pulao ---

7. 7

   Saute: Add ghee to a pressure cooker on medium high and allow it to heat up. Once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon and bay leaf. Saute for 1-2 minutes or until fragrant.

8. 8

   Brown Onions: Add sliced onions and fry on medium heat until golden brown, 2-4 minutes. Add ginger garlic paste, hing, fennel powder and jeera powder. Splash 2 tablespoons of water to avoid the masalas sticking to the pressure cooker. Cook for 3-4 minutes on low heat, stirring frequently.

9. 9

   Dry Roast: Add mutton and dry roast for 2-3 minutes. Add curd and cook stirring continuously for 3-4 minutes.

10. 10

    Pressure Cook: Add rice, salt and measure 3 1/4 cups of reserved stock (yakhni). Mix to combine. Pressure cook for 12 minutes on low. Let the pressure release naturally and serve hot.