STEP 1.To boil the mutton & prepare the stock (Yakhni), heat 2 tbsp ghee in a pressure cooker.
STEP 2.Add all the whole spices and give a stir. Now add the mutton pieces, salt, crushed garlic and ginger slices.
STEP 3.Mix and fry on medium heat for 2 mins till the mutton changes colour.
STEP 4.Add 3 cups of water, give a mix and close pressure cooker. Pressure cook till 7 whistles
STEP 5.Heat refined oil or ghee in a pressure cooker.
STEP 6.Add the bay leaves, slit green chillies and mint leaves. Give a stir and then add the boiled mutton pieces and most of the fried onions (birista). Mix and fry on medium heat for a minute.
STEP 7.Lower heat and then add the whisked curd/ yogurt and the garam masala powder. Mix and fry on low heat for 3-4 mins till the curd is cooked and oil separates.
STEP 8.Now add the drained rice, give a mix and fry for a minute.
STEP 9.Add the yakhni (measure & make sure it’s 3 cups (600 ml), if not, add water to make it 3 cups).
STEP 10.Add 1 tsp salt and give a mix. Close the pressure cooker and pressure cook on high heat for 2 whistles.
STEP 11.Allow it to release pressure. Garnish with the balance fried onions.
Nutrition value
3082
calories per serving
140 g Fat119 g Protein326 g Carbs17 g FiberOther
Current Totals
140 g Fat
119 g Protein
326 g Carbs
17 g Fiber
MacroNutrients
Carbs
326 g
Protein
119 g
Fiber
17 g
Fats
Fat
140 g
Vitamins & Minerals
Calcium
244 mg
Iron
12 mg
Vitamin A
18 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
36 mg
Vitamin B6
1 mg
Vitamin B9
50 mcg
Vitamin B12
13 mcg
Vitamin C
6 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
245 mg
Manganese
4 mg
Phosphorus
1254 mg
Selenium
14 mcg
Zinc
25 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment