CHINIOTI PULAO Yakhni 5 🌟

Mutton Yakhni Pulao 

mutton 1 kg
high quality basmati rice 3 cups (rince 3,4 time ,it will help to reduce the starch from rice then soak for 30 mins)

ghee 3/4 cup

sour yogurt 1 cup (if yogurt is sweet use 1-1/2 cup)
FOR YAKHNI WE NEED:
water 6 glass for pot cooking and 4 for pressure cooker
salt 1 tbsp
White cumin seeds 1 tbsp
fennel seeds 1 tbsp
coriander seeds 1-1/2 tbsp
black pepper corns 15
cloves 10
bay leaves 3
cinnamon stick 2 (1 inch pieces)
black cardamoms 3
onions roughly chopped 2 medium
garlic 1 whole
ginger 1 inch piece
green chilies 4 cut into halves

FOR BAGHAR WE NEED:
onion 1 large thinly slice

Tomatoes 2 medium cut small

Potatoes cut round 2 med (optional)
green chilies 6 whole
ginger 2 tbsp julienne
garlic/ginger paste 1 tbsp full
cloves 10
black pepper corns 15 to 20
cinnamon stick 2 (1 inch pieces)
black cardamoms 2
green cardamoms 4
black cumin (shah zeera) 1 tbsp
cumin 1 tbsp
garam masala powder 1/2 tsp
salt 1/2 tbsp

METHOD FOR YAKHNI
make yakhni first by adding all ingredients in a pot with 4 to 6 glass water.
cook it in the pot for 45 to 50 minutes or in pressure cooker for 5 to 8 minutes.
{this may vary on your meat as well as your pot or cooker}
now strain all the yakhni in a bowl and measure it.if you find it is not enough to use add water :)

Mthod For Baghar 

pour ghee in a big pot and melt it
add onion and fry it ,when it turns in to light brownish golden color keep some for garnishing and then add Ginger garlic paste in the remaining and add 1/4 cup water.
cover the lid to avoid spluttering
then add all spices ,green chilies, potatoes and squeeze the whole garlic in it and cook 1 minute.
add 1 cup yogurt and meat only and discard all the whole spices .
cook it on high flame.
when all liquid gets dry add yakhni (for 3 cups rice we need 4-1/2 cup yakhni) give it a boil. then check the salt and adjust if required. Add rice and  cook
but in my opinion this much salt  is perfect .
add ginger julienne and cover the lid
cook on med low flame till all yakhni evaporates and rice are cooked completely.
place a pre heated flat tawa beneath the pot and cover the lid with a tea towel.
simmer it for 15 mins,5 mins on med high flame then 10 mins on med low.
serve with coriander raita, kachumber and mix Achar