Easy And Best Degi Yakhni Pulao | Bina Potli ke Banaye Mutton Degi Pulao ❤️ | Mutton Pulao

mutton

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and quicker to cook.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a similar tang with more protein.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber but takes longer to cook.

Start by adding 1 kg mutton to a pressure cooker.

Add 500 ml water and 2 tsp salt to the mutton.

Add 1 tsp ginger-garlic paste and 1 tsp green chili paste (or 4-5 whole green chilies).

Cook on low flame for about 10-12 minutes until the mutton is tender.

Prepare the spice mix: In a grinder, add 1 tsp fennel seeds, 1 tsp black pepper, 1 tsp white cardamom, 8 small cardamom pods, 1 large cardamom pod, 7-8 cloves, 1 nutmeg flower, 1/3 piece of nutmeg, and 2 cinnamon sticks (1 inch each). Grind into a fine powder.

Once the pressure is released, open the cooker and remove the mutton pieces, setting them aside.

In a large pan, heat 1 cup oil (preferably the oil used for frying onions).

Add the ground spices: 1/2 tsp shahi jeera, 1 tsp white cardamom, 4-5 small cardamom pods, 7-8 cloves, and small pieces of cinnamon. Crackle the spices in the oil.

Add 2 sliced medium onions and fry until golden brown.

Add the previously cooked mutton and sauté for 2-3 minutes.

Stir in 2-3 tbsp ginger-garlic paste, 2 tsp coriander powder, and the green chili paste. Cook for 4-5 minutes until the raw smell disappears.

Add 200 g yogurt and sauté for another 3 minutes.

Add the prepared spice mix to the mutton and mix well.

Incorporate 800 g rice (soaked for 30 minutes) into the mixture.

Pour in 6 cups of water, ensuring the rice is well covered. Adjust water based on rice type if necessary.

Add 1/2 cup green chilies and 2 tsp kewra water (optional) for aroma.

Season with approximately 1 tbsp salt, adjusting to taste.

Cover the pot and bring to a boil on high flame.

Once boiling, stir gently and reduce the flame to low. Cook on low flame for 5 minutes.

After 5 minutes, open the lid and garnish with fried onions and 1.5-2 tsp desi ghee (optional).

Cover again and place a heavy-bottomed tava (griddle) under the pot. Heat the tava on high flame before reducing to low flame.

Cook on low flame for 10-12 minutes to allow the flavors to meld.

After 12 minutes, gently fluff the pulao without breaking the rice.

Turn off the heat and let it rest covered for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens