KASHMIRI MUTTON YAKHNI PULAV

KASHMIRI MUTTON YAKHNI PULAV

INGREDIENTS 

Mutton - 1 Kg
Peppercorns - 1 Tsp
Pepper Powder - 1 Tsp
Ghee - 3 Tbsp
Salt - To Taste

FOR SPICE BAG
Cinnamon Stick - 1 
Cardamoms - 8
Cloves - 8
Star Anise - 1
Bay Leaves - 2
Cumin - 2 Tsp
Fennel Seeds - 2 Tsp
Onion - 1 
Ginger - 1 inch piece
Garlic - 8 pods
Peppercorns - 1 Tsp
Muslin Cloth

METHOD 
Tie up all the whole spices in the muslin cloth and set aside
Wash and clean mutton
Add all other ingredients and mix well
Transfer mutton pieces to a pressure cooker 
Drop in the spice bag
Add a litre of water and cook till done
Wait for the pressure to release from the cooker 
Remove spice bag and set aside 
Drain the stock to another bowl squeeze in the spice bag and keep aside till required 
Heat ghee in a pan toss in the cooked mutton pieces and fry for a few minutes

INGREDIENTS FOR THE PULAV
Basmati Rice - 3 cups
Onions - 5 sliced
Green Chillies - 2
Garam Masala Powder - 1 Tbsp
Ginger Garlic Paste - 3 Tbsp
Curd - 1/4 cup
Mutton Stock - 6 cups
Ghee - 2 Tbsp

METHOD 

Clean and soak rice in water for 30 minutes 
Whisk curd and keep aside
Heat ghee in a pressure cooker add sliced onions and fry till crisp
Remove and reserve some for garnishing 
Add in the green chillies and ginger garlic paste 
Sauté till raw smell is no more
Add the garam masala powder and sauté for a minute in low flame
Add in the whisked curd and sauté till the mixture is almost dry 
Drain water and add in the soaked rice and fry for a couple of minutes 
Add in the mutton pieces and mix 
In a low flame let it cook for two minutes 
Add in the mutton stock and salt to taste
Cover and pressure cook for two whistles 
Serve hot garnished with fried onions

NOTE
This is a mildly flavoured pulav so if needed adjust the spices to suit your palate