As far as my knowledge goes Yakhni Pulao is a traditional Kashmiri dish. Other than the fact that may be many generations ago my family may have had Kashimiri lineage, I have nothing common with that state or the cuisine. My early remembrance of eating anything Kashmiri was when I visited my sis in her college days and she had taken me to a restaurant. I was I think in sixth grade and to this day I can remember the sweet rice loaded with raisins which was absolutely nauseating! Then came my dear friend in college, hailing from Kashmir she talked so fondly of shalgam ka achar. (Turnip pickle). Now I am a die had fan of pickles and I can make a meal out of them. However this was again revolting to my palate. At that point I decided there was not much to dwell on in Kashmiri cuisine and the cold weather may have just made their taste buds blunt! What can I say I thought in my short span of years on earth I knew it all. 😦
Fast forward few years, add some of cooking experience and a situation where I had to cook different stuff everyday to keep both my and my hubby’s palate engaged. A Shalimar spice packet and an enthusiast neighbor who advocated that packet I set out to try Yakhni Pulao. First trial was a disaster. Not taste wise but texture wise. I lived, I learnt, I put my internet skills to good use, I looked at few recipes and inherited the goodness from them all! Voila, now not only can I make perfect yakhni pulao, I am so intrigued by Kashmiri cuisine which so intricately marries the spices.
Disclaimer: I don’t think this is the authentic way of making this dish.
What you need
1 pound mutton pieces (cut in to about 1 inch pieces)
1 1/2 cups Basmati rice
Salt to taste
1 tablespoon ginger garlic paste
1 small onion chopped lengthwise
1 tablespoon fennel powder
1/2 tablespoon dry ginger powder
6-7 black peppercorns
2 inch stick cinnamon
1 Bay leaf
1/4 teaspoon green cardamom powder
3 tablespoon ghee / oil
1 1/2 teaspoon caraway seeds (shahi jeera)
5 Green chilies cut length wise
3 cups chicken stock
½ cup Yogurt
10 – 15 mint leaves
How to make
Mix mutton with ginger garlic paste, salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.
Leave to marinate for about half an hour.
Heat ghee in a deep pan over medium heat.
Add caraway seeds sauté for a few seconds.
Add onions and sauté for couple of minutes
Add the marinated mutton and sauté for two to three minutes.
Add whole green chilies.
Add chicken stock and bring to a boil.
Cover and cook on medium heat till mutton is almost cooked, stirring in between.
Alternatively, you can cook in pressure cooker for 3 whistles on medium high heat.
In another thick bottomed vessel (or pressure cooker), whisk yogurt till smooth.
Separate the cooked mutton pieces from stalk.
Add to yogurt the mutton pieces one by one stirring all the time so that yogurt doesn’t curdle.
Mix in 2.5 cups of the stalk mutton was cooked in.
Wash and drain rice and mix well in to the mixture.
Cook on high heat.
When the mixture comes to a boil, reduce heat to medium low and cook covered till both mutton and rice are done.
Garish with chopped mint leaves
Archive for the ‘Goat / Lamb’ Category
Religion I was raised in calls for me to be a vegetarian. My parents never forced religious boundaries on us and thus I could eat what I wanted outside of my home 😉I have celebrated few Eids at my friend’s house and remember eating delicious mutton sukha. Later when I had mutton sukha craving’s I couldn’t find a restaurant that served it or a recipe I could trust ;). I had tried my hand at cooking mutton when I came to USA but earlier attempts were short of disasters. It took me couple of years to figure out that I should use goat and not lamb. So much for my ignorance 😉
A few days ago my dear friend Guru who is on land these days mentioned about this delicious dish and I had him send me the recipe and picture. I wanted so much to try the recipe out over the weekend, but other things kept me occupied. My next few week ends are planned so before I loose Guru’s email in the sea called my Inbox I save it on my blog.
My many thanks to Guru’s aunt who shared her traditional recipe with me and with great efforts wrote the same for me.
What you need
2.25 Pound mutton (goat)
4.5 tablespoon ghee
Salt to taste
6 medium sized Onions
For the Gravy
50 gm dry red chilli(about 20)
2 Tablespoon coriander seeds / dhania
1Tablespoon cumin seeds/ Jeera
1/4 Teaspoon fenugreek/ methi
1/4 teaspoon black pepper
1 pod Garlic (About 6-8medium cloves)
1/2 Inch Ginger
1/4 Tablespoon Turmeric powder
1 Onion cut into thin long slices
4-5 cashew nuts
A small piece of cinnamon (About 1/2 inch long)
Fry Onion, cinnamon, cloves, cardamom and cashew nuts 1/2 Tablespoon Ghee
Grind all the ingredients for the gravy with this fired mixture to a fine paste with as little water as possible
1 coconut (About 2 cups grated) – ground to coarse paste (with pulse setting of the blender)
How to make
Add 2 tablespoon ghee to pressure cooker
Add 4 onions (cut into thin long slices) and fry slightly to light brown color
Add 1 lemon juice, 2 tomatoes, and salt to taste
Add the ground gravy and pressure cook for 4-5 whistles or till mutton is cooked if cooking in a pan
After mutton is cooked, remove all the pieces from the gravy and keep aside.
Add the ground coconut to the gravy and boil in a different pan
Allow gravy to boil properly till all the water dries up
Now add back mutton pieces.
Take 2 tablespoon ghee
Add 1 onion and 5 garlic cloves and fry till onion turns dark pink
Add tadka to the cooked mutton
Serves great with steam rice, paratha, dosa, or bread.