I had a lovely trip. In fact I had a lovely road trip to the Himalayas. The destination was Dhanachuli, a quintessential Kumaoni village, nestling quietly atop a mountain with some breathtaking scenic views all around. Read about more about my trip here.
The Himalayas left me refreshed and full of energy and vigour. But back home it’s the summer heat that is getting me lazy again. Nonetheless, we are back to the monotony of our everyday routines. But when I talk about food, it’s like pumping life back again. And cooking, de stresses me. Lately, I have been also making an effort to post more often here. Yes, that’s also another factor I am seen in the kitchen, rightly pointed out by my husband.
As I returned from a fantastic holiday, I have been bogged down by numerous errands. The week passes in the blink of an eye now. Sundays are the happy days. The days I feel I want to cook good food, look good, go out, meet friends. But all of that don’t happen together. Unfortunately. So this Sunday, it was just cooking good food.
I was considering this recipe before I finally decided to post it. My last post was a mutton recipe mutton recipe, so that put me to thought whether there should be another one right after it. Anyhow, the extent to which we romance mutton dishes at home, don’t be surprised to see a series of mutton recipes on my blog.
Yakhni Pulao is special for me. This is one of those few recipes that I have tried and loved over the years. It can never fail you. Whether you make it on Sundays substituting the regular Biryani, or you serve it when you host a dinner party at home, be assured to crave for more.
Yakhni means ‘meat stock’. This flavourful rice dish is cooked in the stock of the meat that is used. Hence the name. This is a splendid combination of rice and mutton. Believe you me, each and every time I’ve prepared this, my husband has been all praises. For a mutton lover, this is totally heavenly. As I was scurrying in the kitchen today, I realised this is probably one of the most easiest pulao recipes I have ever come across. Serve it with your favourite raita and you are sorted !
- Mutton 400 gm
- Basmati Rice 2 cups (washed and soaked in water for atleast 30 mins)
- Onions 3 medium sized, 1 thinly sliced and 2 finely chopped
- Ginger Garlic Paste 2 tsp.
- Shahi Jeera 1 tsp.
- Mint Leaves, a handful
- Ghee 4-5 tbsp.
- Saffron Strands, a pinch
- Salt as per taste
- For the potli masala:
- Tie all the masalas is a small piece of muslin cloth.
- Green Cardamoms 5 nos.
- Cloves 5 nos.
- Cinnamon Stick 1 one inch stick
- Mace 4-5 blades
- Nutmeg, a tiny piece
- Coriander seeds 1 tsp.
- Pressure cook the mutton pieces in 5 cups of water with the masala potli and salt. Once cooked, take out the potli and squeeze out the stock from it. Take out the mutton pieces and keep aside.
- In a pot, heat ghee and add shahi jeera and chopped onions. Fry for about 3 minutes or till the onions turn transparent.
- Next, add ginger garlic paste, rice and saffron strands. Mix well so that all the grains are nicely coated with ghee. Add mutton pieces and 4 cups of the prepared stock. Add salt. Cover and cook till done.
- In the meantime, fry the sliced onion in ghee till dark brown and crispy.
- Garnish pulao with fried onion and mint leaves. Serve hot with your favourite raita.