Mutton Yakhni with Kashmiri Pulao

Instructions

1. 1

   Prepare the Mutton Stock (Yakhni)

   • In a pressure cooker, combine the mutton pieces, 4 cups of water, 1 tsp of salt, saunf powder, 1 black cardamom, 2 green cardamoms, 2 cloves, and 1 bay leaf.
   • Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender but not falling off the bone.
   • Allow the pressure to release naturally. Carefully open the cooker.
   • Using tongs, separate the cooked mutton pieces into a bowl. Strain the stock through a fine-mesh sieve into another bowl to remove the whole spices. Set both aside.
2. 2

   Create the Yogurt Base

   • In a separate mixing bowl, add the curd and besan.
   • Whisk vigorously for 2-3 minutes until the mixture is completely smooth and lump-free. This is a critical step to prevent the curd from splitting when heated.
3. 3

   Temper Spices and Cook the Gravy

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the remaining whole spices: 1 black cardamom, 2 green cardamoms, 3 cloves, the cinnamon stick, the second bay leaf, and shahi jeera (if using).
   • Sauté for about 30-40 seconds until they become fragrant and sizzle.
   • Add the hing and stir for a few seconds.
   • Reduce the heat to the lowest setting. Slowly pour in the whisked curd mixture while stirring continuously and briskly. Do not stop stirring.
   • Continue to stir and cook on low heat for 5-7 minutes until the curd comes to a gentle simmer and you see a thin layer of ghee separating at the edges. The raw smell of besan should also be gone.
4. 4

   Combine and Simmer

   • Gently add the cooked mutton pieces to the simmering curd gravy.
   • Pour in the strained mutton stock (yakhni), add the sonth (dried ginger powder), and the remaining 0.5 tsp of salt.
   • Stir well to combine everything. Increase the heat to medium and bring the curry to a boil.
   • Once it begins to boil, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This allows the mutton to absorb the flavors of the gravy.
5. 5

   Garnish and Serve

   • Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the yakhni.
   • Let the Mutton Yakhni rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
   • Serve hot, traditionally with steamed white rice.