Mutton Pullao

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

Yakhni Pullao

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

Asia
India
Dinner
Spicy

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