Kashmiri Yakhni Pulao
Ingredients:
Basmati rice – 500 gm
Mutton from the ribs – 1 kg
Milk – 1 lt
Ghee – 1/3 cup
Bay leaves – 2
Cloves – 4
Green cardamoms – 4
Stick cinnamon – 5 cm
Black cardamoms – 2
Kewra water – 1 tbsp
Pinch of saffron
Tie in a muslin – 2 bay leaves
Aniseed – 2 tbsp
Pepper corns – 1 tbsp
Any ginger powder – 1 tbsp
Black cardamoms – 2
Garnish:
Sliced hard – boiled eggs, apple wedges, a handful of grapes.
Wash, drain and spread the rice to dry.
Method:
Pressure cook the mutton in milk and the spice tied in the muslin for 7-8 minutes. Let the cooker cool on tis own. Squeeze the muslin bundle to extract maximum flavour and discard. Strain. The stock should measure 1 litre. If less, add water.
Heat oil in the cooker. Season with the bay leaves and whole garam masala. When these change colour, add the rice and fry till it looks opaque. Add the meat hot stock, salt and saffron mixed in Kewra water. Bring to full pressure and cook for 4 minutes.
Open cooker immediately. Fluff up the rice and serve hot, garnished with the egg slices and fruits. Dry fruits can also be added.
Tags: biriyani, biryani, briyani, cook, cooking, india, indian, kashmiri, method, Mutton, pilao, pilav, pulao, pulav, pullav, recipe, recipes, rice, yakhni
