Kashmiri Yakhni Biryani Recipe

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Recipe Ingredients

Yakhni cut Mutton 1 kg (1/2 kg leg, 250gm chest,2 50 gm chops)
Water 16 cups
Green chilies 6
Garlic cloves 13
Basmati rice 1/2 kg
Onion 1 large sliced
White cumin 1 tsp
Black cumin 1/2 tsp
Small green cardamoms 5
Big cardamoms 3
Cinnamon sticks 3 pieces
Star anise (baadyan ka phol) 1
Whole black pepper 11
Cloves 5
Yogurt whisked 1 cup
Oil/ ghee 3/4 cups
Salt to taste

Recipe Method

Soak rice in water for half an hour.
Cook mutton with garlic cloves, green chilies, little bit salt and water till tender and so much so that it left with 2-3 cups of stock in it.
Heat up oil in a pan and fry onion till light golden brown
Add white cumin, black cumin, cinnamon sticks, star anise, small cardamoms, big cardamoms, cloves and black pepper whole.
Add meat in the pan, without stock. Fry for 3-4 minutes and add yogurt, cook for 4-5 minutes.
Measure 7-1/2 cups of stock with water and pour in the pan.
Add soaked rice too, without its water.
Cook for 5 minutes on a high flame and on a low flame for 10 minutes.
Turn off the stove and let it be placed on the stove for 5-6 minutes for DAM.
Serve with garnishing.