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INGREDIENTS:
- Basmati rice = 3 cups
- Mutton = 3/4 kg
- Red chili powder = 1 tablespoon
- Fennel seeds = 2 teaspoons
- Black cardamom pods (badi elaichi) = 2
- Green cardamoms = 2
- Coriander seeds = 4 teaspoons
- Onion, sliced lengthwise = 1/2
- Oil = 10 tablespoons
- Bay leaves = 2
- Cinnamon stick (2.5 cm) = 1
COOKING INSTRUCTIONS:
- Gently wash and soak the rice in water. Set aside.
- Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water.
- Cook till tender, about 20 minutes.
- Remove all the spices and strain the stock.
- The stock should measure six (6) cups.
- Add water if the stock is not sufficient. Set aside.
- Keep the mutton pieces separately.
- In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
- Add the mutton and fry for a few minutes.
- Add the stock.
- Stir in the rice gently, ensuring that it does not break.
- Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
- Serve the hot Mutton Yakhni Pulao with plain yogurt and enjoy.
INGREDIENTS:
- Mutton Chops = 01Kg.
- Yogurt = 02 cups.
- Onion = 02 medium size.
- Ginger Paste = 01 tablespoon.
- Garlic Paste = 01 tablespoon.
- Salt = 01 tablespoon or to taste.
- Red Chilli = 01 tablespoon or to taste.
- Coriander seeds = 01 tablespoon.
- Cumin seeds = 01 tablespoon.
- Oil = 03 tablespoon.
COOKING INSTRUCTIONS:
- Heat oil in a wide, medium depth pan.
- Add the mutton chops, ginger paste, garlic paste, and fry until chops change color.
- Add all the dry ingredients and yogurt.
- Fry for another 05 minutes.
- Cover and set on medium-low heat for about 30 minutes, or until meat is tender (keep cooking by adding a little bit of water if necessary).
- Turn up the heat to medium-high and fry until yogurt dries and chops are a nice golden brown.
- Garnish with sliced onion and tomato rings.
- Serve Mutton Chops with naan or tandoori roti.
INGREDIENTS:
- Boneless mutton cut into 1 inch cubes = 750 gm.
- Lemon juice = 02 tablespoon.
- Thick dahi (yogurt) = 1/2 cup.
- Malai (thick cream) = 03 tablespoon.
- Nutmeg powder (jaiphal ) = 1/2 tablespoon.
- Chhoti elaichi (green cardamom ) = 1/2 tablespoon.
- Ginger paste = 1- 1/2 tablespoon.
- Garlic paste = 1- 1/2 tablespoon.
- Garam masala = 01 tablespoon.
- Finely chopped coriander leaves = 1/2 cup
- Oil = 01 tablespoon.
- Onions finely sliced = 02 no.
- Zeera (cumin seeds ) = 01 tablespoon.
- Salt = to taste
COOKING INSTRUCTIONS:
- Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours.
- Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. Leave to marinate overnight.
- Heat oil in a heavy bottomed pan and add zeera .
- When it splutters, add the mutton with the marinate. cover and simmer until just tender.
- Add the sliced onions, garam masala and fresh coriander leaves .
- Cook for 10-15 minutes on a medium flames.
- Serve hot Malai Mutton with parathas, Roti, or Plain Rice.
