Name: Mutton Pullao (Yakhni Pullao)
Cuisine: India
Ingredients: 6 finely-chopped cloves of garlic; 4 cloves (laung); 15 almonds; ½ teaspoonful garam masala; ½ teaspoonful red pepper (degi mirch); 4 ozs (115 g) onions; 1½ ozs (40 g) ginger (adrak); 12 ozs (340 g) mutton (breast); 1 teaspoonful black cumin seeds (kala zeera); 1 teaspoonful poppy seeds (khaskhas); 10 peppercorns (kali mirch); 1 hard-boiled egg (anda); 2 green chillies (sabz mirch); ½oz (115 g) garlic (lasan); 1½″ piece of cinnamon (darchini); 2 bay leaves or tejpattars; A few fresh coriander leaves (dhania) and the mint (podina) or parsley; 1 teaspoonful salt; ⅔ or ¾ pt (360 or 480 mils) water; 3 to 4 ozs (85 to 115 g) ghee; 4 ozs (115 g) yoghurt or curd; 4 crushed green cardamoms (illaichi); 1 blade of mace (javatri); 4 ozs (115 g) tomatoes; 9 ozs (250 g) Patna rice or basmati; 1oz (15 g) onions

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the yakhni (stock)

12 ozs (340 g) mutton (breast)
1 teaspoonful

Method

Clean and wash the mutton, add salt, water, chopped onions, bay leaves (tejpattars) and peppercorns. Pressure-cook for 15 minutes at 15 lb pressure. Reduce pressure immediately by putting a wet duster over the lid. Alternatively cook in a pan over a slow fire for about an hour or