Yakhni Pulao Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Make a spice bag with Onion, Ginger, Black peppercorns, Cloves, Cinnamon, Black cardamoms, Small cardamom, Garlic, Salt, Anise seeds, Coriander whole, add in a pan with mutton and 8 cups of water, cook till mutton nearly done and 4 cups stock left. Heat oil add whole spices, ginger garlic paste, fry well by adding little water, then add all the seasonings with brown onion and yogurt, fry well, add boiled mutton, cover and cook for 10 minutes, then add left over stock, when stock boiling add soaked rice, cook on medium flame for 10 minutes then lower heat, cook for 15 minutes till done.

Method:
Melt clarified butter. Add cardamoms, cloves, black peppercorns, cinnamon stick. Sauté and add the sliced onions along with salt in it. Sauté till the onion turns light brown in color. Next, add ginger and garlic paste and cook the mixture until the raw smell disappears. Now, add turmeric powder, red chili powder and coriander powder, tomatoes and cook till the tomatoes are pulpy and cook until the oil separates from the masala. Add mutton, yoghurt and some water. Add chopped coriander leaves along with all spice powder just before serving.