Welcome to the delightful journey of making Mutton Kheema Chana Yakhni Pulao, a traditional dish that brings together the rich flavors of meat, lentils, and aromatic rice. This recipe, often served on special occasions, combines the taste of juicy mutton mince with the earthiness of chickpeas, all infused in a rich, flavorful broth. Here's how you can prepare this luxurious pulao in Urdu/Hindi.
Ingredients
You will need the following ingredients:
- Basmati Rice - 2 cups
- Mutton Mince (Kheema) - 500g
- Chickpeas (Chana) - 1 cup, soaked overnight
- Onion - 2 large, sliced
- Tomato - 2 medium, pureed
- Ginger Garlic Paste - 2 tbsp
- Green Chillies - 5-6, slit
- Whole Spices - cinnamon stick, cardamom, cloves, star anise, bay leaf
- Ground Spices - turmeric, red chili powder, cumin, coriander
- Fresh Mint - a handful
- Fresh Coriander - for garnishing
- Ghee or Oil - as required
- Water - for cooking rice and chickpeas
- Salt - to taste
Preparation Steps
- Chickpeas Preparation: Soak chickpeas overnight. Drain, and if using a pressure cooker, cook them for 3-4 whistles until tender.
<li><strong>Yakhni or Stock Preparation</strong>:
<p>Here, we create a base stock from the chickpeas:</p>
<ul>
<li>Boil the soaked chickpeas with whole spices (cinnamon, cardamom, etc.) until you get a rich stock. Strain and keep the stock aside.</li>
</ul>
<p class="pro-note">🍲 <strong>Note</strong>: This step imparts deep flavor to the pulao.</p>
</li>
<li><strong>Browning the Onions</strong>:
<p>In a large pot, heat ghee or oil, and add sliced onions. Fry until they turn golden brown. Reserve some for garnish.</p>
</li>
<li><strong>Cooking the Mutton Mince</strong>:
<p>Add ginger-garlic paste to the pot, followed by the mutton mince. Cook until the mince changes color.</p>
<ul>
<li>Add pureed tomatoes and cook until the mixture thickens.</li>
</ul>
</li>
<li><strong>Spice It Up</strong>:
<p>Add your ground spices, along with the slit green chilies. Stir well to coat the mince.</p>
</li>
<li><strong>Layering the Pulao</strong>:
<p>Layer the washed and drained Basmati rice over the mince. Pour the prepared yakhni over the rice to just cover it, then add mint leaves for flavor.</p>
<p class="pro-note">🌿 <strong>Note</strong>: If you need more liquid, you can add water, but keep the ratio to 1:1.5 (rice:liquid).</p>
</li>
<li><strong>Dum Cooking</strong>:
<p>Seal the pot with dough or with a tight lid. Let it cook on a low flame for about 20-25 minutes. This process allows the flavors to meld together beautifully.</p>
</li>
<li><strong>Fluffing and Serving</strong>:
<p>Once cooked, let it rest for 10 minutes. Then gently fluff the rice with a fork, garnish with fried onions and fresh coriander. Serve hot with raita or salad.</p>
</li>
Final Touches
After cooking, remember these final touches:
- Fry Extra Onions - for garnishing
- Fresh Coriander - adds a burst of flavor
- Mint - for a refreshing aroma
In summary, this Mutton Kheema Chana Yakhni Pulao is not just a meal but an experience. Each grain of rice is infused with the spices from the stock, while the mutton mince adds a delightful texture and flavor. The chickpeas, with their nutty taste, complement the dish perfectly. It’s a celebration of flavors that respects both the traditions and the culinary heritage of the region. Enjoy this sumptuous pulao with your loved ones and relish the rich, aromatic experience it brings to your table.
Can I use chicken instead of mutton?
+
Absolutely, you can substitute mutton with chicken mince. Adjust the cooking time for the chicken as it cooks faster than mutton.
How can I make the pulao less spicy?
+
Reduce the number of green chilies or use less red chili powder to control the spiciness. You can also deseed the chilies to minimize heat.
What if I don’t have a pressure cooker?
+
Cook the chickpeas in a regular pot; it will take longer, perhaps up to 1-2 hours, ensuring they are tender. Simmer with the whole spices to infuse flavor.
Is it possible to use canned chickpeas?
+
Yes, you can use canned chickpeas. Rinse them well to remove excess salt and use the liquid from the can or water to make the stock.
