Ingredients
The following ingredients have 4 Servings
- 1 kg mutton (cut into medium pieces)
- 750 gm basmati rice (soaked for half an hour)
- 1 cup oil/ghee
- 4 onions (finely sliced)
- 2 green chili (slit)
- 2 tbsp ginger garlic paste
- 5-6 ripe tomatoes (very finely chopped)
- 1 Bay leaf
- 4 cloves
- 2 one inch cinnamon sticks
- 4 cardamom
- 1/2 tsp shahi jeera
- 2 tsp red chili powder
- 2 tsp coriander powder
- 4 cup yogurt
- salt to taste
- 2 tbsp lemon juice
- bunch of coriander leaves/cilantro (finely chopped)
- bunch of mint leaves/pudina (finely chopped)
Instruction
- Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
- Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
- Add onions and fry till golden brown.
- Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
- Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
- Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
- Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
- Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
- Cover with foil and close the lid. The foil do not let the steam escape.
- Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
- Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan
