Ingredients for Mutton Yakhni Pulao
- 500 g goat meat
- 2 c basmati rice
- 1/2 c vegetable oil
- 3 Tbsp ginger and garlic paste
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 Tbsp chilli paste
- Salt to taste
- Spice bag or bouquet garni 1 (for broth)
- 2 tsp fennel seed
- 2 bay leaves
- 1 tsp coriander seeds
- Spice bag/bouquet garni 2 (for rice)
- 1 star anise
- 2 cardamom seeds
- 5 black peppercorns
- 1 small cinnamon stick
- 5 cloves
Cooking Instructions for making Mutton Yakhni Pulao
Gather ingredients and prepare the spice bags
MAKING THE BROTH: Heat up oil on medium heat and saute the onions until golden brown
Add in the garlic and ginger, and saute for until fragrant
Add in the meat and saute until no longer pink. Add 6 – 8 cups of water, salt, and the first spice bag
Cover and bring to a boil, then simmer on medium-low heat for about an hour
After an hour, turn up the heat and cook the broth down to almost a cup. Pull out the spice bag and discard
Stir in the coriander powder and continue to saute the meat until all the water evaporates and the oil has separated
Add 3 cups of water along with the second spice bag. Bring to a boil
Wash and drain the rice and add it in. Check for seasoing and adjust as needed. Immediately turn heat to low, cover with foil to seal tightly, and place the lid on top
Cook on low heat for 20 minutes before checking if the rice is cooked through
Once the rice is cooked, fluff it up gently using a fork. Serve and enjoy
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