Mutton Pulao Recipe - खिला-खिला टेस्टी मटन पुलाव - White Mutton Pulao - Yakhni Pulao - Chef Ashok_2

Here’s a delicious **White Mutton Yakhni Pulao** recipe, inspired by the style of Chef Ashok. This recipe ensures fluffy, flavorful, and aromatic mutton pulao, perfect for special occasions or family dinners. Let’s make it step by step!

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### **Ingredients**

#### **For the Yakhni (Broth):**
- Mutton (with bones) – 750g
- Water – 6 cups
- Garlic – 8-10 cloves
- Ginger – 1 medium piece
- Onion – 2 medium (quartered)
- Whole spices:
- Cloves – 4-5
- Black peppercorns – 8-10
- Green cardamom – 3-4
- Black cardamom – 1
- Bay leaves – 2
- Cinnamon stick – 1
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tbsp
- Star anise – 1 (optional)
- Salt – 1 tsp

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#### **For the Pulao:**
- Basmati rice – 500g (soaked for 30 minutes)
- Onion – 3 large (thinly sliced)
- Yogurt – ½ cup (whisked)
- Green chilies – 3-4 (slit lengthwise)
- Ginger-garlic paste – 1 tbsp
- Whole spices:
- Cloves – 3-4
- Black peppercorns – 5-6
- Cinnamon stick – 1
- Green cardamom – 3
- Bay leaf – 1
- Ghee – ½ cup (or cooking oil)
- Salt – to taste

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### **Steps to Prepare**

#### **1. Prepare the Yakhni (Broth):**
1. In a large pot, add mutton, water, garlic, ginger, onions, and the whole spices listed under "yakhni."
2. Bring to a boil, then let it simmer on low heat for 1-1.5 hours, or until the mutton is tender.
3. Strain the broth (yakhni) and set it aside. Remove the mutton pieces from the spices and keep them aside.

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#### **2. Cook the Pulao Base:**
1. Heat ghee or oil in a large pot. Add whole spices (cloves, peppercorns, cinnamon stick, green cardamom, and bay leaf). Let them sizzle.
2. Add sliced onions and fry until they are light golden brown.
3. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until aromatic.
4. Stir in whisked yogurt and cook for another 2-3 minutes.
5. Add the cooked mutton pieces and mix well with the masala. Cook for 5-7 minutes.

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

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#### **4. Cook the Rice:**
1. Add the soaked and drained rice to the boiling yakhni. Stir gently to distribute the rice evenly.
2. Cook on medium-high heat until most of the liquid is absorbed and the rice starts to appear on the surface.
3. Reduce the heat to low, cover the pot tightly, and let the pulao cook (dum) for 15-20 minutes.

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### **Serving Suggestions:**
- Serve the mutton pulao hot with raita, green chutney, or kachumber salad.
- Garnish with fried onions and fresh coriander for added flavor and presentation.

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### **Tips for Perfect White Mutton Pulao:**
1. Use high-quality basmati rice for long and fluffy grains.
2. Ensure the yakhni is flavorful as it forms the base of the pulao.
3. Do not overcook the rice during the boiling stage; it should be 80% done.
4. For extra aroma, sprinkle a few drops of kewra water or rose water before placing on dum.

Enjoy your **khila-khila mutton pulao**, full of rich flavors and tender mutton! Let me know how it turns out. 😊