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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 {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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That comprehension and acceptance should not be based upon the condition they must conform to a prescribed standard of behavior or behavior. That is unhealthy. Unconditional recognition and acceptance provided in the form of service allows people to achieve their greatest potential.

The healthy environment for self esteem ought to be clearly defined and enforced limits known to individuals with no hidden tricks or exploitation. Limits enable individuals to recognize their duties and also to chart their path of behaviour in a rational way.

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

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