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Mutton Yakhni Pilaf
Mutton Yakhni Pilaf

Before you jump to Mutton Yakhni Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays a good deal more popular than it used to be and rightfully so. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically think that healthy diets call for much work and will significantly change how they live and eat. Contrary to that information, individuals can change their eating habits for the better by making a couple of small changes.

Initially, you will have to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you don’t want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.

Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to mutton yakhni pilaf recipe. To make mutton yakhni pilaf you need 29 ingredients and 11 steps. Here is how you achieve it.

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

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