Pulao Recipe By ijaz Ansari - Yakhni Pulao Recipe - Mutton Pulao Recipe - Eid Recipes -

Here’s a **Mutton Yakhni Pulao recipe**, inspired by Ijaz Ansari's popular style, perfect for Eid or any special occasion! This dish is known for its fragrant spices and the rich flavor of slow-cooked yakhni (broth). Let's get started!

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### **Ingredients**

#### **For the Yakhni (Broth):**
- Mutton – 1 kg (with bones for extra flavor)
- Water – 6 cups
- Garlic – 6-8 cloves
- Ginger – 1 medium piece
- Onion – 1 large (cut into quarters)
- Whole spices:
- Cloves – 4-5
- Black peppercorns – 8-10
- Cinnamon stick – 1
- Green cardamom – 4
- Black cardamom – 1
- Bay leaves – 2
- Star anise – 1
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tbsp
- Salt – 1 tsp (or to taste)

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#### **For the Pulao:**
- Basmati rice – 500g (soaked for 30 minutes)
- Onion – 3 medium (thinly sliced)
- Garlic paste – 1 tsp
- Ginger paste – 1 tsp
- Yogurt – 1 cup (whisked)
- Green chilies – 4-5 (slit)
- Whole spices:
- Cloves – 4-5
- Black peppercorns – 8-10
- Cinnamon stick – 1
- Green cardamom – 3-4
- Bay leaves – 1
- Cooking oil or ghee – ½ cup
- Salt – to taste

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### **Steps to Prepare**

#### 1. **Prepare the Yakhni (Broth):**
- In a large pot, combine mutton, water, garlic, ginger, onion, and all the whole spices for the yakhni.
- Bring to a boil, then simmer on low heat for 1-1.5 hours until the meat is tender.
- Strain the broth and set it aside. Separate the mutton pieces from the spices.

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#### 2. **Cook the Pulao Base:**
- Heat oil or ghee in a large pot. Add the whole spices (cloves, black peppercorns, cinnamon stick, green cardamom, and bay leaves) and let them splutter.
- Add sliced onions and fry until golden brown.
- Add garlic and ginger paste, cook for 1-2 minutes until aromatic.
- Stir in the whisked yogurt, green chilies, and cooked mutton pieces. Mix well.

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#### 3. **Combine Yakhni and Rice:**
- Add the strained yakhni (broth) to the pot. The ratio of broth to rice should be 2:1 (e.g., for 2 cups of rice, use 4 cups of yakhni).
- Adjust salt to taste and bring to a boil.

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#### 4. **Cook the Rice:**
- Add the soaked and drained rice to the boiling yakhni. Mix gently to avoid breaking the grains.
- Cook on high heat until the water level reduces and the rice starts to appear on the surface.
- Lower the heat, cover the pot with a tight lid or cloth, and let it steam (dum) for 15-20 minutes.

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### **Serving Suggestions**
- Garnish with fried onions, lemon wedges, and fresh coriander or mint.
- Serve hot with raita, salad, or pickles for a complete meal.

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### **Tips for Perfect Pulao:**
1. Use good-quality basmati rice for long, fluffy grains.
2. Let the yakhni simmer slowly for rich flavor.
3. Be gentle when mixing rice to avoid breaking the grains.
4. For added aroma, sprinkle kewra water or a pinch of garam masala before placing the pot on dum.

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Let me know how your pulao turns out, or if you want to try a chicken version! 😊