Mutton Yakhni Pilaf

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Mutton Yakhni Pilaf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mutton Yakhni Pilaf is one of the most well liked of recent trending meals on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. Mutton Yakhni Pilaf is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Mutton Yakhni Pilaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Yakhni Pilaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Mutton Yakhni Pilaf using 29 ingredients and 11 steps. Here is how you can achieve that.

Yakhni Pulao or Lucknowi Mutton Pulao is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. The mutton yakhni pulao recipe originating from the land of nawabs, ‘Lucknow or Awadh’ is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings.
What Is Yakhni Pulao?

Yakhni is supposedly the stock of the meat with few aromatic spices. The meat i.e. the Chicken or the Mutton or the Lamb, is boiled with the ingredients in a bouquet garnii. The potli i.e. the bouquet garni in which we wrap with the aromatic spices are put into a pressure cooker along with the meat. Boil everything together until meat cooks to the right texture.

However, the traditional method of making yakhni stock says, the boiling of meat along with the spices in a copper handi. But, as you will find the time crunch, pressure cook methods works best.

Ingredients and spices that need to be Make ready to make Mutton Yakhni Pilaf:

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

Steps to make 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.

As your experience as well as confidence grows, you will certainly discover that you have more natural control over your diet regimen as well as adapt your diet to your individual preferences over time. Whether you wish to offer a recipe that makes use of less or more ingredients or is a little more or less spicy, you can make simple changes to attain this objective. To put it simply, begin making your dishes in a timely manner. When it comes to fundamental cooking skills for beginners you don't need to discover them but just if you understand some straightforward food preparation strategies.

This isn't a complete guide to fast as well as easy lunch dishes but its good food for thought. Hopefully this will certainly get your innovative juices streaming so you can prepare delicious dishes for your household without doing too many heavy meals on your journey.

So that's going to wrap this up with this special food Recipe of Ultimate Mutton Yakhni Pilaf. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!