Recipe of Bobby Flay Mutton Yakhni Pilaf

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mutton yakhni pilaf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mutton Yakhni Pilaf is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mutton Yakhni Pilaf is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have mutton yakhni pilaf using 29 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mutton Yakhni Pilaf:

1. Make ready For the Yakhni Potli
2. Get rose petals
3. Make ready medium sized onions quartered
4. Prepare fennel seeds
5. Take jeera
6. Take garlic cloves
7. Make ready ginger
8. Prepare elaichi pods
9. Get star anise
10. Get cloves
11. Get flower of mace
12. Get cinnamon sticks
13. Take coriander seed
14. Make ready water
15. Take sugar
16. Make ready For the mutton Yakhni pulao
17. Make ready mutton
18. Make ready basmati rice
19. Get yogurt
20. Make ready green chillies
21. Get bay leaves
22. Take onions finely sliced
23. Take birista
24. Take garam masala powder
25. Prepare lemon juice
26. Prepare saffron soaked in 1/4 th cup milk
27. Get ghee or oil
28. Make ready Salt
29. Make ready 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.

So that’s going to wrap it up with this exceptional food mutton yakhni pilaf recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!