Mutton Yakhni Pulao मटन पुलाव रेसिपी यखनी के साथ Lucknow Mutton Pulao /biryani

For Mutton Marination

• In a bowl, add mutton with bones, star anise, black cardamom, green cardamom, fennel seeds, cloves, black peppercorns, bay leaf, onions, salt to taste, curd and mix well.
• Marinate for 15 minutes and keep it aside for further use.

For Yakhni

• In a deep handi, add oil, ghee. Once it’s hot, add shahi jeera and let it splutter well.
• Add onions and sauté for a minute or until translucent, Add marinated mutton and sauté well.
• Cook it for 7-8 minutes on medium flame. Add ginger, green chili, and tender coriander stem.
• Add water as required, vinegar and skim it with the help of a ladle.
• Simmer the yakhni for a while or until the mutton is tender.
• Remove the bones in a tray and keep aside for further use. Strain the yakhni and keep aside for further use.

For Mutton Yakhni Pulao

• In a deep handi, add ghee. Once it’s hot, add bay leaf, cinnamon stick, cumin seeds, fennel seeds and let it splutter well.
• Add cooked mutton and sauté on medium flame for 2-4 minutes.
• Add prepared yakhni, soaked sella basmati rice and cover it with the lid. Let it cook on dum for 10-15 minutes or cover it with muslin cloth.
• Once the rice is cooked well, pour some saffron water and gently mix the rice.
• Transfer it into a serving bowl. Garnish it with fried onions, coriander sprig and silver vark.

For Raita

• In a bowl, add fried onion, mint leaves, coriander leaves, green chili, curd, salt to taste.
• Add prepared tempering and mix well.
• Keep aside for further use.

For Tempering

• In a pan, add oil. Once it’s hot, add shahi jeera and let it splutter well.
• Add chili flakes and mix well.