Mutton Raan Roast with Yakhni Pulao is an incredibly delicious Bakra Eid Meal Combo. Serve with Coca-Cola and double the joy of your Eid.
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Mutton Leg Roast With Yakhni Pulao Recipe:

Ingredients for Raan Soaking:
Mutton Raan (leg) 1.5-2 kg
Water as required
Salt 1/2 tbsp
Vinegar 1/4 cup
Ginger garlic paste 2 tbsp

Ingredients for Raan Roast:
Oil as required
Soaked Raan

Ingredients for Raan Marination:
Yogurt 1/2 cup
Water 1/4 cup
Salt to taste
White pepper powder 1 tsp
Turmeric powder 1 tsp
Ginger garlic paste 1 tbsp
Green chili paste 2 tbsp
Cumin powder 1 tsp
Lemon juice 2 tbsp

Ingredients for Steaming Raan:
Water as required
Garlic 3 cloves
Lemon slices 3
Green cardamom 4-5
Black cardamom 1
Dry coriander 1 tbsp
Star anise 2
Fennel seeds 1 tbsp


Ingredients for Yakhni Pulao:
Oil 1/4 cup
Onion (sliced) 1 cup
Ginger garlic paste 1 tbsp
Green chili paste 1 tbsp
Cumin seeds 1 tsp
Star anise 1
Black peppercorns 1 tsp
Cloves 1/2 tsp
Black cardamom 1
Salt to taste
Red chili flakes 1 ½ tsp
Mutton stock 3 cups
Soaked rice 2 cups

Directions for Raan Roast Preparation:
1. Take one whole leg of goat and place deep cuts on it.
2. In a bowl add water, salt, vinegar, ginger garlic paste and soak leg in it for 1 hour. Drain the wter and pat dry leg.
3. Heat oil in a large karahi and deep fry each side for 4-5 minutes. Take it out of oil and let it cool at room temperature.
4. In a bowl add yogurt, water, salt, white pepper, turmeric, ginger garlic paste, green chili paste, cumin powder, lemon juice and mix well.
5. Pour the marination mixture over the fried leg and marinate it for 8 hours or overnight.
6. Wrap the leg in foil paper, prick small holes into foil and set aside.
7. In a steamer add water, garlic, lemon, green cardamom, black cardamom, dry coriander, star anise, fennel seeds and bring it to boil.
8. Once the water starts boiling, place the wrapped leg into steamer and cover with lid and steam for at least 2 hours.
9. Unwrap the wrapped leg and set aside.
Directions for Yakhni Pulao Preparation:
10. In a pan heat oil and add onion, cook until onion starts to get light golden brown.
11. Add ginger garlic paste, green chili paste and cook for 2-3 minutes. Add water if needed.
12. Add cumin seeds, star anise, black peppercorns, cloves, black cardamom, green cardamom and cook for 1 minute.
13. Add salt, red chili flakes and cook for 2 minutes.
14. Add mutton stock and bring it boil. Add soaked rice and until 80% water has evaporated. Cover with lid and steam for 10-15 minutes. Serve with Raan Roast.
Preparation time: 30 mins
Cooking time: 2 hrs 30 mins
Serving: 4-5

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