Yakhni Pulao is a rich aromatic Kashmiri rice dish.
This meaty pulao gets its name from the Yakhni which means meat stock.
You want to marinate your mutton in some salt
and a generous amount of yogurt.
Massage all the pieces thoroughly.
The yogurt helps tenderise the meat.
Cover the bowl in saran wrap and let the mutton marinate in the fridge for about 8 to 10 hours.
Wash and soak your basmati rice to soften the grains.
To cook the mutton we prepare a bouquet garni in muslin, using nutmeg, mace, cinnamon, cloves,
coriander seeds and ginger.
The bouquet garni or masala potli, is a bundle of spices Which allows you to infuse food
with flavour and can be removed prior to consumption.
Tie the ends of the muslin together tightly so that it doesn’t come apart while cooking.
Boil water in a large saucepan, and add in your marinated mutton pieces, along with some
salt, and the bouquet garni.
Keep this covered and allow it to cook on medium heat for about 40 minutes until the
meat is tender but not fully cooked.
When it’s done get rid of your bouquet garni, then fish out the mutton pieces using a pair
of tongs and keep them aside.
The meat stock that we get from draining this liquid is the Yakhni which gives this Pulao
its name and signature taste .
Now chop some onions into slices.
Ensure that you slice enough for both the garnish and the pulao.
Keep some onions aside for the pulao.
Now it’s time to fry our onions for the garnish.
Heat some oil in a pan.
Once the oil is hot, add in the chopped onions..
Deep fry some of the sliced onions until they are brown and crispy!
These will form our gorgeously crunchy garnish.
Now it’s time to make the base for the Yakhni Pulao.
For a richer flavour we use ghee.
Add in the rest of your sliced onions and let them cook till they’re soft and golden
brown.
These will be used to flavour the meat.
This pulao is seasoned with whole spices that imbue depth and warmth.
These will be used to flavour the meat.
When golden add in some cardamom, cinnamon, cloves, cumin and ginger garlic paste.
Let these cook for about 2-3 minutes.
Now mix in the onions with the mutton in a large vessel.
Ensure that the pan is big enough to cook the mutton and the rice.
Add some more yogurt to this to add some balance.
Mix it up to marry all these elements.
Now in goes your soaked rice.
You want to stir this in to make sure all the grains get coated.
Finally, add your Yakhni.
This juice will help everything cook perfectly.
Now this pulao is ready to be cooked with the Dum Pukht or slow cooking technique.
This method seals in all the flavours
Use dough formed with flour and water, to seat the lid onto the vessel.
Now place the vessel on a flat pan, this helps distribute the heat evenly.
After 20 minutes you’re ready to eat.
To remove the lid cut open the dough using a knife, and then garnish with fried onions
and mint leaves.
Your meaty, fragrant Yakhni pulao fresh from the glamrs kitchen is ready for your feast!
Enjoy.