Dear Friends,
I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people.
The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Yakhni Pulao is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished.
He commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the Yakhni Pulao was created. So, let's start making Mutton Yakhni Pulao.
Ingredients:-
Basmati Rice- 2cups.
Saffron- A pinch ¼ cup of warm milk.
For Mutton Yakhni Stock (Bouquet Garni):-
Cumin seeds-1/2 tbsp.
Dry ginger powder-1tsp.
Fennel seeds-1/2tsp.
Dried rose petals-3/4tbsp.
Onion-1(cut into pieces).
Garlic-6-8 cloves.
Star Anise-1no.
Green cardamom-4pods.
Cloves- 1/2tsp.
Cinnamon Stick-2inch stick.
Mace- 1flower.
Nutmeg powder- A pinch.
Bay leaf- 1no.
Black cardamom- 2pods.
Coriander seeds- 1tbsp.
Whole black peppercorns-1tsp.
Salt-To taste.
Mutton-500g(with bone).
Other Ingredients:-
Ghee(clarified butter)-1/2cup.
Bay Leaf-1no.
Onions-2thinly sliced.
Green chilies-3-4slit(or according to your taste).
Yogurt- 1/2cup.
Red chili powder-1/2tsp.
Coriander powder-1/2tsp.
Ginger-garlic paste-2tsp.
Tomato-1chopped.
Garam Masala powder-1tsp.
Salt-To taste.
Preparation Method:-
Step1- First, rinse and soak basmati rice in sufficient water for about 30 minutes.
Step 2- Next, take a muslin cloth to add all the spices mentioned above for yakhni stock (cumin seeds-1/2 tbsp, dry ginger powder-1tsp, fennel seeds-1/2tsp, dried rose petals-3/4tbsp, onion-1(cut into pieces), garlic-6-8 cloves, star Anise-1no, green cardamom-4pods, cloves- 1/2tsp, cinnamon Stick-2inch stick, mace- 1flower, nutmeg powder- A pinch, bay leaf- 1no, black cardamom- 2pods,coriander seeds- 1tbsp,whole black peppercorns-1tsp,salt-To taste). Collect the ends of the cloth to tie a pouch or potli.
Step 3- Now, put cleaned and washed mutton pieces in a pressure cooker along with the prepared pouch and 4cups of water. Keep the pressure cooker on the heat and bring it to a boil.
Step 4- Once mutton 80% cooked(do not overcook mutton), turn off the flame and keep the pressure released automatically. Once pressure is released completely; gently, separate the mutton pieces and the stock. Also, squeeze the bouquet garni very well into the stock to extract all the flavors of spices. Discard the potli(bouquet garni).
Step 5- Now, take a wide mouth vessel. Heat ghee and fry sliced onions until golden. Take out in a bowl and set aside.
Step 6- In the same remaining ghee, add bay leaf, ginger-garlic paste, red chili powder, coriander powder, tomatoes,1/4th portion of the barista(fried golden onion). Cook for 3minutes until all spices combined well.
Step 7- After 3 minutes, add yogurt, garam masala, green chilies, salt. Mix well and cook for a few minutes. Add mutton pieces and saute on high heat for 2-3 minutes.
Step 8- Now, drain the water from the rice. Add rice and mix gently. Next, add 3cups of yakhni stock in the vessel. Mix gently and cook uncovered for about 5 minutes. Once stock 90% dries up, add the saffron milk. Lower the flame and cover with foil and lid.
Step 9- Cook for 15 minutes, then uncover the lid and garnish with the remaining barista. Now 'Yakhni Pulao is ready to serve with 'Raita.'
