Mutton Stock Pulao or Mutton Yakhni Pulao

Throughout Pakistan’s subcontinent’s culinary history and today, goat meat pulao has been a well-liked dish. On the occasion of Eid ul-Adha, mutton pulao is made in practically every home and is a staple at parties and other gatherings. The delight is amplified if salad and raita are also included with the pulao.

Ingredients

Rice   =  1 kg

Mutton Meat   =   1 kg

Whole Coriander   =   1 tbsp

Fennel  Seeds    =  1 tbsp

Salt  =  1 tbsp

Whole Green Chili   =   4 to 5

Whole Garlic Cloves   =  8 pieces

Whole Spices Powder  (  Garam Masala Powder )=  1 tsp

Whole Spices ( Sabut Garam Masala )  =  1 tbsp

Onion   =  2  ( 1 onion cut in sliced )

Ginger/Garlic Paste   =   1 tbsp

Preparations of  Mutton Stock Pulao or Mutton Yakhni Pulao?

First you put meat in water add 1 onion, whole coriander, fennel seeds, whole garlic pieces. Boil it until meat become tender and yum juicy stock extract from meat. Soaked rice in water for 10 minute. Take a wide pan pour oil, whole spices, sliced onion and cook until all ingredients turn golden. Then add ginger garlic paste. Takeout all tender meat from stock and put in a pan. Add whole green chilies, whole spices powder and cook until shiny oil shown in pan. Strain all stock in bowl with strainer.  Pour all stock in cooking pan. Put raw rice in stock add salt according to your taste. Cook until all stock soak in rice. put lid on pan and heat should be on low flame. Serves delicious rice with raita and salad.