Mutton Kabuli Pulao Afghan style Mutton Yakhni Pulao

Ingredients

• ½ cup Ghee
• 1 ½ cup Oil
• 1 no. Bay leaf
• ½ inch Cinnamon stick
• 4 large Onions, sliced
• 1 ½ kg Mutton with bones, Mutton
• Salt to taste
• 1 tsp Caraway seeds, Shahi jeera
• 2-3 cup Water
• 5-6 no. Garlic cloves, grated
• 1 ½ cup Curd, beaten, curd (yogurt)
• 1 no. Green chilli, chopped
• ½ tsp Black peppercorns, crushed
• 2 tbsp fresh Mint leaves, chopped, pudina patta
• Salt to taste
• 2 tsp Cumin seeds
• 7-8 no. Black cardamom, Badi Elaichi
• 5-6 no. Cloves
• 1 inch Cinnamon stick
• ¼ cup Water
• Cooked mutton
• 2 medium Carrots (peeled & cut into batons)
• 2 tbsp Raisins
• 1 tbsp prepared Chaar masala, prepared Chaar masala
• 1 kg Sella basmati rice (soaked for 20 min)
• 2 medium Carrots (peeled & cut into batons)
• 2 tbsp Raisins
• 2 tbsp prepared Chaar masala, prepared Chaar masala
• ¼ tsp Nutmeg, grated, nutmeg
• 4-5 cup Hot water
• Salt to taste
• 4-5 medium Carrots (peeled & cut into batons)
• 3-4 tbsp Raisins
• Dough
• Mint sprig

Steps

1. In a handi, add ghee, oil, once it’s hot, add bay leaf, cinnamon stick, onions and saute it until translucent.
2. Add mutton with bones, salt to taste, caraway seeds and saute it for a while.
3. Add water and mix well, cover it with a lid and let it cook for 35-40 minutes until mutton is cooked well.
4. Keep it aside for further use.
5. In a bowl, add garlic, curd, green chili, crushed black peppercorns, fresh mint leaves and give it a good mix.
6. Transfer it to a serving bowl and garnish it with mint sprig.
7. Serve hot with prepared mutton kabuli pulao.
8. In a pan, add salt to taste, cumin seeds, black cardamom, cloves, cinnamon stick and roast them for 2-3 minutes until aromatic.
9. Transfer it to a mixer grinder jar and grind it into a fine powder.
10. Keep it aside for further use.
11. In a handi, add water, cooked mutton and spread it evenly.
12. Layer it with carrots, raisins, sprinkle some prepared chaar masala and sella basmati rice.
13. Add carrots, raisins, prepared chaar masala, grated nutmeg, hot water, salt to taste and cover it with a lid.
14. Seal the edges with a dough and cook it for 15-20 minutes on low flames.