Yakhni Gosht and Satyajit Ray

Not that Ray was fond of Yakhni. I don't even know if he ever had any. But the two are connected because as I started this blog the first person that came to mind was him. Lets work on the presumption that if he had Yakhni he would have liked it.

These days I am preoccupied with the preprodution of my first feature film. That brings me to cooking. A few years ago Shiela Dhar had established the links between "Achcha Khana aur achcha gana". I think this pretty much applies to films too. The right ingredients and in the right quantity with just the right stirring and don't forget the utensils.

Anyway here goes

Important note: This Yakhni is a wholly Qaimganji preparation and is not to be confused with the Kashmiri Yakhni.
Almost all my cooking is in Mustard oil (Sarson ka tel)

INGREDIENTS:

Mutton - 1kg

Garlic pod - 5

Mustard oil - Cooking spoons 4 - 5

Sookhi lal mirch (Red Chillies ) - 8 or more

Saunf (Anise seeds) - 2 serving spoons full

Sabut Dhaniya (Coriander seeds) - 2 serving spoons full

Onion - 2 medium sized

Aloo (large) - 4 (cut into two halves)

Salt to taste

Method:

In a pressure cooker put all the ingredients given below

Onions cut into four pieces
Mustard Oil
Mutton (better be washed)
Lal Mirch
Salt
Garlic pods (whole...please DO NOT dismember them)

And now get a clean white square piece of clothin which you will tie the Saunf and the Dhaniya.
Once the potli is made that too will go in the pressure cooker.
If the mutton is freshly washed then don't add any water other wise add a small cup of water to the ingredients in the cooker.
Pressure cook it till the meat is just about tender but not fully done.

Once the cooker cools open it and you will find it full of water as the meat would have released it's own water. Back on the fire again. (Arre tap tap ke hi to sona nikalta hai)
Add the Aloo to the preparation and cook it till all the water has evaporated and the oil comes on to the surface. (This is a very delicate and necessary step. Every dish has to be Bhoonoed and that will eventually decide it's taste). Add about 4 cups of water to the cooker now. If the aloo is still tough then pressure cook it again otherwise your Yakhni is ready. Have it with roti or rice and think of Pather Panchali.