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Mutton Yakhni Pulao

5 from 3 votes
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Ingredients
  

Yakhni or stock

  • Oil
  • 1/2 cup sliced Onion
  • 2 tbsps each sliced Ginger & Garlic
  • 2 tbsps sliced green Chillies
  • 2 tablespoon fennel seeds
  • 2 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 black cardamom
  • 5 green cardamom
  • 1 teaspoon black peppercorns
  • 10 cloves
  • 1 Mace flower or Javitri
  • 1 lb bone in Mutton or Lamb
  • Salt to taste
  • 4 cups Water

Pulao

  • 1/2 cup sliced Onions
  • 2 tbsps Cumin seeds
  • 1 tsp sliced green Chillies
  • Reserve whole spices
  • 1 tbsp Ghee
  • 3 tsps of the reserved ground Ginger Garlic & Onion paste
  • 3 tbsps Yogurt
  • 2 tbsps Mint
  • 2 cups soaked washed & drained Basmati rice
  • 3.5 cups of the reserved Stock
  • Salt to taste
  • Extra Mint to garnish

Instructions
 

  • Make the stock by adding some oil to the Instant Pot on saute mode
  • Add the Onion, Ginger, Garlic & green Chillies
  • Add all the whole spices
  • Add the Mutton or Lamb and saute
  • Add the Salt and Water
  • Stir this well and then add your Instant Pot lid
  • Set this to pressure cooker mode for 30 mins
  • Please note you don’t need 30 mins to cook the mutton, but I am adding extra time to draw out all the flavours into the stock. If you are cooking Chicken instead, pressure cook it for half the time
  • After the time has elapsed, you can release the pressure manually and then strain all the liquid
  • Separate the Meat from the whole spices and put the Ginger, Garlic, Onion & Chilli to one side and allow to cool
  • Reserve the Meat and the whole spices
  • Once cool, add this into a jar and grind to a paste
  • Put the pot back on saute mode and heat up some oil
  • Add in the sliced Onions, Cumin seeds, sliced green Chillies
  • Add in the reserved whole spices
  • Allow the Onions to sweat and then add in the Ghee
  • Add the reserved Meat and the ground Ginger, Garlic & Onion paste
  • Add the Yogurt & Mint
  • Add in soaked, washed & drained Basmati rice
  • Cover with the Stock
  • Add Salt to taste
  • Close the Instant pot and set it to Pressure cooker mode for 7 mins
  • Once the time is up, I like to allow the steam to naturally escape but I also like to release the steam half way through so the rice does not get over cooked.
  • Open the lid and fluff the rice with a fork