Mutton Yakhni Pulao Recipe By Asad Memon-Food Fusion (Bakra Eid Special)

Get the perfect Mutton Yakhni Pulao this Bakra Eid with Asad Memon's tips & tricks! Fluffy rice, rich deep broth & restaurant-style flavour right at home. Made with #dalda & Shahenshah Rice, our #trustedrecipepartner. Save it now for Eid! #FoodFusion #MuttonYakhniPulao #YakhniPulao #BakraEid #pulao Written Recipe: https://bit.ly/4nM80US Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also follow for healthy food & kids' special recipes. Healthy Fusion⭕    / @healthyfoodfusion   Food Fusion Kids⭕    / @foodfusionkids   Mutton Yakhni Pulao Serves: 7-8 Recipe in English: Ingredients: -Sabut kali mirch (Black peppercorns) 1 tsp -Zeera (Cumin seeds) 1 tbs -Saunf (Fennel seeds) 1 tbs -Sabut dhania (Coriander seeds) 1 & ½ tbs -Laung (Cloves) 8 -Badi elaichi (Black cardamoms) 2 -Jaifal (Nutmeg) ¼ piece -Javitri (Mace) 1-2 blades -Darchini (Cinnamon stick) 1 -Tez patta (Bay leaves) 2 -Hari elaichi (Green cardamom) 6 -Mutton with bones 1 kg -Pyaz (Onion) 2 small -Adrak (Ginger) 1-inch piece -Lehsan (Garlic) 1 Bulb -Iodized Himalayan pink salt 1 tbs -Water 2 litres -Dalda cooking oil ¼ Cup -Pyaz (Onion) sliced 1 medium -Hari mirch (Green chillies) 3tbs -Adrak lehsan (Ginger garlic) crushed 2 tbs -Hari elaichi (Green cardamom) 3-4 -Darchini (Cinnamon stick) 1 -Badiyan ka phool (Star anise) 1-2 -Zeera (Cumin seeds) ½ tbs -Dahi (Yogurt) whisked ½ Cup -Lal mirch (Red chilli) crushed ½ tbs -Hara dhania (Fresh coriander) chopped handful -Podina (Mint leaves) chopped handful -Iodized Himalayan pink salt 1 tsp or to taste -Lemon juice 2 tbs -Stock cube 1 -Shehenshah sella chawal (Rice) 800g (soaked) Direction: -In a bowl, place muslin cloth, add black peppercorn, cumin seeds, fennel seeds, coriander seeds, cloves, black cardamom, nutmeg, mace, cinnamon stick, bay leaves, green cardamom, tie the knot properly & make a spice pouch. -In a cooker, add mutton, onion, ginger, garlic, pink salt, prepared spice pouch, water, cover & lock the lid properly & fix the whistle, cook on medium flame for 15 minutes. -Remove whistle & cover, strain the stock in a bowl & set aside. -Takeout mutton pieces & set aside (Discard all the spices). -In a cooking pot, add cooking oil, heat it. -Add onion slices, chopped green chillies 3tbs, chopped ginger garlic, green cardamom, cinnamon stick, star anise, cumin seeds, sauté on medium flame for 2-3 minutes or until translucent. -Add whisked yogurt, mix well, add red chilli crushed, fresh coriander, mint leaves, mix well, cook on medium flame for 1-2 minutes. -Add cooked mutton, mix well, and cook on medium flame for 2-3 minutes. -Add mutton stock (7 cups), pink salt, lemon juice, and stock cube, mix well, and bring it to a boil. -Add rice (washed & soak for 90 minutes), cook on high flame for 3-4 minutes or until water is reduced to rice level. -Cover with a kitchen cloth & cover & steam cook on low flame for 10-15 minutes. -Serve with raita & salad!