yakhni pulao

cooking time : 20 minutes
preparation time : 10 minutes  
serve:6  


ingredients :

basmati rice              1 kg soaked in water for 30 minutes
ginger garlic paste           1 tbsp
mutton                       1 kg
tomato                      250 grams
green chillies               10
onion                           2
salt to taste
fennel seeds                  1 tbsp
whole coriander           1 tbsp
cumin seeds                1 tsp
cardamom                 4
black cumin                 1 tsp
whole pepper              1 tsp
bay leaf                       2
clarified butter           1/2 cup
oil                             2 tbsp
mint leaf                    1 cup



to garnish 


mint leaf             few
onion slices         few 



method :  

• in a  pressure cooker take 4  glass of water add 1 kg mutton pieces , along with 1 tbsp ginger garlic paste , 1 finely chopped onion , 1 tbsp fennel seeds crushed ,  coriander seeds crushed , cardamom whole , and cumin seeds , black pepper and salt to taste and pressure cook it till mutton get fully cooked . 

• after that drain the stock of water and remove the mutton pieces in separate platter set aside . 

• in a pan melt 1/2 cup clarified butter and 2 tbsp oil  and add black cumin , and bay leaf , when it starts cracking add 1 finely chopped onion , and 250 grams chopped tomato, mutton pieces  and cook till tomato get soften .  

• add soaked tomato and sliced green chillies . and sauté for 1 minute. then add yakhni ( mutton stock ). and cover and cook on high flame till rice get cooked about 95 % . ( check salt if you feel its ok then cook it as it is if its less then add accordingly).

• add chopped fresh mint leaf . and again cover and cook for 5 minutes on slow flame . 

•  after that stir . and remove it in a plater . serve with any raita .