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The delicious mutton biryani is worth a try.. Little efforts and great results.. Not an ardent fan of mutton or goat meat I kept this recipe pending for quite sometime until one day I decided to experiment this stuff. The delicacy is highly aromatic with lovely flavors that melt in your mouth... Am sure you will love it ..


Yakhni Biryani

Yakhni Biryani – Aromatic and Delicious Mutton Biryani

 

Yakhni Biryani is a mutton dish which is easy to prepare and a yummy treat to the taste buds. The mutton is cooked first and then layered with basmati rice and cooked under its own pressure like Chicken Dum Biryani. Yakhni Biryani garnished with dry fruits gives an awesome flavor when served with Dahi Pudina Chutney. Enjoy the delicious Yakhni Biryani !!

 

Recipe – Yakhni Biryani

Serves: 4

15 minutes for preparation, 70 minutes for cooking

Ingredients:

  • 500 grams mutton
  • 4 onions
  • 4 flakes garlic
  • 1 inch ginger cube
  • 1 tomato
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1 cup yogurt
  • 5 cloves
  • 10-11 green cardamom
  • 1 inch cinnamon stick
  • 2 black cardamom
  • 2 bay leaf
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon ghee
  • 1 tablespoon oil
  • 4-5 cashew nuts
  • 8-9 kismiss

Method:

  1. Wash the mutton pieces well and keep aside.
  2. Slice the onions into thin slices and keep aside.
  3. Chop the tomatoes, mint leaves and coriander leaves roughly.
  4. Crush garlic and ginger separately and keep them aside.
  5. Soak the basmati rice in water for 30 minutes.
  6. Chop the cashew nuts coarsely.
  7. Add oil to a pan and let heat. Add the onions and saute them for 5-7 minutes or until pinkish in color.
  8. Add the mutton pieces to the pan and let cook for next 5-8 minutes on low flame until the color of the of the mutton changes.
  9. Now add the crushed garlic and ginger and saute for next 1-2 minutes.
  10. Add yogurt, 3 cloves, 6-7 chopped green cardamom, cinnamon, black cardamom, bay leaf, turmeric powder, red chili powder, salt and mix well. Cook for nearly 45 minutes on low flame.
  11. The mutton will get nearly 80 percent cooked in the this time.
  12. Now, add the chopped tomatoes, mint leaves and coriander leaves. Cook for another 10 minutes.
  13. You are now ready to layer the mutton. Remove the pan containing the mutton prepared from the heat and keep aside.
  14. Boil water in a pan till bubbling, add salt as per taste (remember you have added salt in marinade too), 4 green cardamom, 2 cloves, and 1 tablespoon ghee. When the water is bubbling add the soaked rice to it. Let the water bubble again and you will see the rice grains dancing. Switch off the stove and sieve off the rice from the boiling water.
  15. Add 1 tablespoon ghee to the earthen haandi to prevent the mutton pieces to stick to the base of the haandi, and layer the prepared mutton first and then the rice.
  16. Now cover the earthen haandi with aluminium foil tight enough so that the steam does not leak.
  17. Place the filled handi with aluminium foil cover on the gas at lowest flame possible and cook for 15 minutes.
  18. Now, increase the flame to medium and cook for another 5 minutes.
  19. Switch off the flame and leave the biryani alone for 15 minutes. Remove the aluminium foil and you are ready to serve the Yakhni Biryani garnished with cashew nuts and kismiss with Dahi Pudina Chutney.

 

Recipe By: Yogesh Singh

Image By: Yogesh Singh

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