Well the debate over the difference between Biryani and Pulao may go on, but here is an mazing Mutton Yakhni Pulao Recipe which neither has curd nor tomatoes contrary to the popular belief.
Fresh Mutton 1 kilo 300 grams ( mix from chest and with bone from front leg or raan)
Black pepper – 15 pods
Small green cardamom – 8 pods
Large black cardamoms – 2 pods (hammered)
Bay leaf – 2
1″ cinnamon stick
1 Star anise
Ginger Garlic paste – 2 tablespoons (freshly made)
3-4 crushed green chilies
1 tea spoon Shahi jeera
Blade of Mace
1 tablespoon ground coriander
Red chilie powder (optional as per taste)
Salt to taste
3 Table spoons oil
1 table spoon of MDH biryani masala (tied in a muslin cloth )
1 cup curd
2 thinly sliced onions fried and kept on a kitchen towel or napkin so that the excess oil is drained and u get crisp onions.
pinch of saffron soaked in milk
Heat oil in a cooker, add all khada masalas and other masalas mentioned above and mix for 30 seconds or till you get the aroma.
Add 4-5 tablespoons of water and let the oil separates (be careful the oil is not hot or you’ll burn the masala).
Now add the mutton and cook till the mutton changes colour and all juices are sealed in the mutton.
Add 2 glasses of water and Pressure cook till the mutton is 75 % done. Let the steam settle by it self and remove all the mutton morsels in a plate
Sieve the thin curry so that all the masala is removed and we are left with a very thin curry.
Now in a rice cooker add the thin curry (yakhni), add the potli of MDH masala, beaten curd and mix it. (at this point check the taste and if you want add more chilies and salt)
Add the rice – I used 2 steel glasses of basmati rice and 1 kilo 300 grams mutton here (please adjust the liquid and rice as you would usually cook rice)
Add the mutton morsels and let it cook till done … open the rice cooker and add the saffron infused milk and thinly sliced fried onions
Again cover it for 5 minutes …Enjoy with curd masala (onions, tomatoes, green chilies, salt, black pepper powder) and mint onion and dhaniya chutney.
– Aman Kahlon