Mutton Yakhni Pulao Lucknow Mutton Pulao /biryani Chef Ranveer

MUTTON YAKHNI PULAO - A good Yakhni is important for a good Yakhni Pulao or Biryani. Here's my recipe for Mutton Yakhni Pulao.. Bahut hi complicated........nahin hai :)

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:
Cooker Mutton Pulao - https://youtu.be/iQB1vTgrUoA
Dhaba Mutton curry - https://youtu.be/GSn9cZFl33Q
Military Mutton Curry - https://youtu.be/xqQsshnvDVo

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For more fantastic recipes, check out the Ranveer Brar App
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MUTTON YAKHNI PULAO
Preparation time 10-15 minutes
Cooking time 40-45 minutes
Serve 2-4

Ingredients
For Mutton Marination
1 kg Mutton (with bones)
1 Star anise,
3-4 no. Black cardamom,
2-3 Green cardamom,
tsp Fennel seeds,
3-4 Cloves,
12-15 no. Black peppercorns,
1 Bay leaf,
2 medium Onion, sliced,
Salt to taste,
2 cups Curd, beaten,

For Yakhni
1 tbsp Oil,
tbsp Ghee,
1 tsp Shahi jeera,
1 medium Onion, sliced,
Marinated Mutton,
2-3 no. Green chillies, slit into half,
1 inch Ginger, peeled sliced,
few Tender Coriander stem,
3-4 cups Water,
tsp Vinegar,

For Mutton Yakhni Pulao
2-4 tbsp Ghee,
1 Bay leaf,
inch Cinnamon stick,
tsp Cumin seeds,
tsp Fennel seeds,
Cooked Mutton,
Prepared Yakhni,
3 cups Sella Basmati rice (soaked for 20 minutes)
1 tbsp Saffron water,

For Raita
cup Fried onion, chopped,
few Mint leaves, chopped,
tbsp Coriander leaves, chopped,
2 no. Green chili (less spicy & chopped)
1 cup Curd, beaten,
Salt to taste,
Prepared Tempering,

For Tempering
1 tbsp Oil,
tsp Shahi jeera,
1 tsp Chili flakes,

For Garnish
Fried onion,
Coriander sprig,
Mint sprig,
Silver vark,

Process
For Mutton Marination
In a bowl, add mutton with bones, star anise, black cardamom, green cardamom, fennel seeds, cloves, black peppercorns, bay leaf, onions, salt to taste, curd and mix well.
Marinate for 15 minutes and keep it aside for further use.

For Yakhni
In a deep handi, add oil, ghee, once it's hot, add shahi jeera and let it splutter well.
Add onions and saute for a minute or until translucent, Add marinated mutton and saute well.
Cook it for 7-8 minutes on medium flame. Add ginger, green chili, and tender coriander stem.
Add water as required, vinegar and skim it with the help of a ladle.
Simmer the yakhni for a while or until the mutton is tender.
Remove the bones in a tray and keep aside for further use. Strain the yakhni and keep aside for further use.

For Mutton Yakhni Pulao
In a deep handi, add ghee, once it's hot, add bay leaf, and cinnamon stick, cumin seeds, fennel seeds let it splutter well.
Add cooked mutton and saute on medium flame for 2-4 minutes.
Add prepared yakhni, soaked sella basmati rice and cover it with the lid. Let it cook on dum for 10-15 minutes or cover it with muslin cloth.
Once the rice is cooked well, pour some saffron water and gently mix the rice.
Transfer it into a serving bowl, garnish it with fried onions, coriander sprig and silver vark.

For Raita
In a bowl, add fried onion, mint leaves, coriander leaves, green chili, curd, salt to taste.
Add prepared tempering and mix well.
Keep aside for further use.

For Tempering
In a pan, add oil, once it's hot, add shahi jeera and let it splutter well.
Add chili flakes and mix well.

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#muttonbiryani #muttonpulav #cookermuttonpulao #dumbiryani #yakhnipulaorecipe #yakhnibiryani
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