Step-by-Step Instructions

1. 1.Prepare Mutton Yakhni

   In a pressure cooker, add 1 kg mutton, 4 glasses of water, 1 whole head of garlic, 1 inch piece of ginger, 2 green chilies, 1 medium onion, 2 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp whole black pepper, 1 tsp fennel seeds, 1 black cardamom, 2 green cardamoms, 1 cinnamon stick, 2 bay leaves, 2 tsp salt, and 1/2 tsp turmeric powder. Mix all ingredients well.

2. 2.Pressure Cook Mutton

   Close the pressure cooker lid and cook on low flame for 20 to 25 minutes until the mutton is tender.

3. 3.Separate Mutton and Yakhni

   After 25 minutes, release the pressure and open the lid. Strain the yakhni (broth) into a separate bowl, separating the cooked mutton pieces. Gently mash the garlic, ginger, and other soft spices remaining in the strainer to extract maximum flavor into the broth.

4. 4.Prepare Pulao Base

   In the same pressure cooker, heat 1/2 cup oil. Add 2 finely chopped medium onions and fry until they turn light golden.

5. 5.Add Whole Spices

   Add 2 bay leaves, 3 whole dried red chilies, 1 cinnamon stick, 4 cloves, and 1 star anise to the fried onions. Fry until fragrant.

6. 6.Add Yogurt and Ginger Garlic

   Add 3 tablespoons of yogurt and 2 teaspoons of chopped ginger garlic paste. Mix well and fry until the yogurt is fully incorporated and the oil separates.

7. 7.Add Powdered Spices

   Add 1 teaspoon salt, 1 teaspoon dry coriander powder, 1 teaspoon cumin powder, 1 teaspoon crushed red chili, and 1 tablespoon biryani masala. Mix well and fry for 1 minute.

8. 8.Add Tomato Paste

   Stir in 1/2 cup tomato paste and fry for 2 minutes until the paste is well cooked and blended with the spices.

9. 9.Add Yakhni and Water

   Pour the strained yakhni into the cooker. If the yakhni is less than 4 glasses, add plain water to make up the total liquid to 4 glasses (for 800g of rice).

10. 10.Add Herbs and Rice

    Add a few chopped mint leaves and 1 sliced green chili. Then, add the 800g (2 glasses) of soaked Basmati rice. Mix gently.

11. 11.Add Whole Cumin and Kewra

    Let the rice cook in the yakhni for 3-4 minutes. Then, add 1 teaspoon of washed whole cumin. Stir gently. Check the salt and add more if required. Add 2 drops of kewra essence for fragrance.

12. 12.Cook Rice for Dum

    Continue cooking until the water level reduces and the rice is 80% cooked. Cover the cooker with a lid and let it dum (steam) on very low heat for 15 to 20 minutes.

13. 13.Prepare Roasted Mutton Topping

    While the rice is on dum, heat a little oil in a separate pan. Add the boiled mutton pieces and fry them until they get a light color on both sides.

14. 14.Flavor Mutton

    Add a few drops of red food color (optional) and 1 tablespoon of biryani masala to the mutton. Add a few baby tomatoes. Fry until the mutton is well coated with the masala and the tomatoes soften slightly.

15. 15.Assemble and Serve

    Once the pulao is ready after dum, fluff the rice gently. Arrange the roasted mutton pieces and baby tomatoes on top of the pulao. Garnish with fresh mint leaves. Cover for 2 minutes (off heat) to let the flavors meld, then serve hot.