Yakhni Pulao also known as Potli Pulao is a Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. The spices are not mixed with rice but cooked inside a piece of cloth. Interesting watch the video.
Ingredients for Yakhni Pulao
Steps for Yakhni Pulao
Yakhni Pulao
Ingredients
• 1 Onion
• 5 Small Pieces of Ginger
• 1 tbsp Fennel seeds
• 1 tbsp Coriander seeds
• 2 tsp Black Pepper Corns
• 2 Cinnamon Sticks
• 2 Black Cardamoms
• 1 tbsp Cumin
• One whole Garlic
• One Star Anise
• 3 Green Cardamoms
• 5 Cloves
• 750 Gms Mutton
• 1 tbsp Salt
• 500 gms Basmati Rice
• A paste 0f- 10 Garlic buds 4 pcs Ginger 4 Green Chillies
• A small nutmeg
• A small piece of mace
• 1 Cup Oil 4 Bay Leaves
• 2 Whole Red Chillies
• 1 Tsp Shah Zeera(black cumin)
• 1Onion Chopped
• Salt
• 1 Cup Curd (whisked/beaten well)
• Some Chopped Coriander
• 4 Whole Green Chillies
• 1 tsp Kewda water
• Saffron soaked in ¼ cup warm Milk
• 1 Tbsp Ghee
Steps
1. Take a thin white muslin cloth and keep the following spices on it to make a potli- 1 onion(halved), ginger pieces, fennel seeds, coriander seeds, black pepper corn, cinnamon sticks, black cardamom, cumin, one whole garlic, one star anise (broken roughly), green cardamom and cloves. Tie the cloth to make a secure potli.
2. In a pressure cooker, add mutton, salt, and the prepared potli. Pour in 1 litre of water. Close the lid and pressure cook on high flame till one whistle. Then, lower the flame and cook for another 7-8 minutes till the meat is tender.
3. Wash and soak basmati rice in water for half an hour.
4. Make a paste of 10 Garlic buds, 4 pcs Ginger and 4 Green Chillies
5. Make a fine powder of the nutmeg and mace.
6. In a separate pot, heat some oil. (you may also use ghee.) Add in the bay leaves, red chillies and black cumin. Keep flame on high and stir lightly for half a minute.
7. Add one big sliced onion and cook until light golden.
8. Add the prepared paste (of ginger, garlic and green chillies) and stir and roast on low flame.
9. When the pressure of the pressure cooker is released, carefully take out the potli. (press with a tong and take out all the juice before taking it out)
10. Separate the mutton from the yakhni(the liquid in which it was cooked) and drain it.
11. Add the drained mutton into the pot with onions and the prepared paste. Keeping the flame on high, fry all the ingredients well for 5-6 mins. Add a little salt, keeping in mind that there’s also salt in the yakhni
12. Lower the flame and add the whisked curd and cook the mixture for 2-3 minute.
13. Add the prepared yakhni and with the flame on high, add the soaked rice. Let it cook on high flame for 5-6 minutes.
14. Once the rice is 60% done, lower the flame and add the following ingredients – chopped coriander, whole green chillies, kewra water, nutmeg and mace powder
15. Soak the saffron in ¼ cup warm milk. Add that into the mutton and rice mix. Stir and combine well.
16. Add 1 tbsp ghee. Cover and simmer on low flame for 10-12 minutes.
