Cuisine: Jammu and Kashmir state of India
Ingredients:
Mutton – 1 kg
Salt – as required
Water – 2 cups
Pouch 1:
Cardamom – 6
Cinnamon – 4 pieces (2-inch pieces)
Black pepper – 2 teaspoons
Cloves – 12
Black Cardamom – 2
Bay leaf – 2
Coriander seeds – 2 tablespoons
Fennel Seeds – 1 tablespoon
Pouch 2:
Ginger – 1 large piece
Garlic cloves – 2 whole bulbs
Green chillies (Chopped) – 5
Onion (Chopped) – 1
Coconut oil – 1 cup
Green Cardamom – 3
Black cardamom – 1
Cloves -5
Black pepper – 1 teaspoon
Cinnamon – 2 inch piece
Bay leaf – 1
Cumin seeds – 1 teaspoon
Onion (thinly sliced) – 2
Green chilli (chopped) – 2
Ginger garlic paste – 2 tablespoons
Water – as required
Coconut milk – 1 cup
Brown rice – 8 cups (1 kg)
Salt – as required
Method:
Wash the mutton pieces and drain completely. Set it aside. Take 2 pieces of thin cotton cloth. In one piece, put all the ingredients mentioned under Pouch 1. In another piece of cloth, put all the ingredients mentioned under Pouch 2. Tie both clothes into pouches with a string. In a pressure cooker, put mutton pieces, the 2 pouches, salt and 2 cups of water. Pressure cook for 6-7 whistles (depending on the tenderness of the meat). Once the pressure releases naturally, transfer everything to a strainer. Squeeze out all the water content from the 2 pouches and remove them from the meat. Collect all the strained mutton broth into a bowl. This broth is Yakhni. Now, measure the yakhni with the same cup in which you will measure the rice. Check how many cups it will be. Now take a heavy-bottomed vessel and heat oil in it. Add sliced onion and green chillies. Sauté until the onion turns dark golden brown. Remove a little of the fried onion into a bowl and set it aside. Now add ginger garlic paste and all the whole spices. Sauté until the raw smell goes off. Add coconut milk. We must add a total of 19 cups of both yakhni and water. First, add the quantity of yakhni we get and fill the remaining quantity with water. Mix well and let it boil. Once it starts to boil, add cooked mutton, rice and salt. Mix and cover the vessel with a lid. Let it cook until all the water has evaporated and the rice has cooked completely. After cooking, gently mix once. Garnish with fried onions and serve hot.
Note:
The 2 pouches which we add while cooking the meat and remove after cooking the meat, can also be added while cooking the rice. The remaining flavours in the pouches will be released into the rice and enhance the taste of the pulao.
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