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Mutton Yakhni Pulao

  • Prep Time
    10 mins
  • Cook Time
    1 hr
  • Serving
    8
  • View
    187

Mutton *Yakhni Pulao Recipe, is a lip-smacking, delicious, and full of flavor, mutton pulao made with long grain basmati rice that is cooked in a flavourful mutton stock-called Yakhni that is infused with spices. The stock/broth is made using ‘Bouquet Garni’ or a ‘Spice Potli/Spice bag‘.

*Yakhni is a simple stock or broth made with whole spices and sometimes an addition of onions and garlic.

I remember my mother making yakhni pulao on the first day of the Eid-ul-Adha for all family members. It was the yummiest and juiciest yakhni pulao I have eaten. Time flew and I move to New Zealand, my husband used to love yakhni pulao made by my mother, and he often asks me to cook for him. I did try few times to make a one like hers but it wasn’t the same. But one day I got success and now I make a one similar to hers. The secret is in the yakhni (stock/broth) and the amount of yogurt you add to make fry the meat.

Ingredients

Ingredients for the Mutton Yakhni (Stock/broth)

To make Pulao

Directions

You can enjoy this delicious and juicy mutton yakhni pulao with Kachumar Salad and mint yogurt.

Step 1

Sorry forgot to take the picture :( In a pressure cooker put mutton meat, onion (peel the outermost skin), a whole bulb of garlic, and a 2-inch piece of ginger, salt, cinnamon stick, and water. Take an infuser or spice bag* and put all garam masala ingredients in it and put it in the cooker with other ingredients. *If you don't have infuser or spice bag you can put all the ingredients as it is, and you can strain the yakhni later when making the pulao. Let it cook on medium heat and once it starts to whistle let it whistle for 15 mins.

Step 2

Slice onions, and lemons, chop coriander stem part, remove curry leaves from the stem, and cut green chilies in halves.

Step 3

In a bowl take yogurt and beat it till all lumps are gone, and then mix garam masala powder, keep it aside.

Step 4

Remove the mutton meat in a separate bowl and keep it aside. Remove onion, garlic, ginger, cinnamon stick, and spice bag/infuser. Or if you haven't used a spice bag or infuser strain the yakhni.

Step 5

In a big pot add oil, let it get hot, and add sliced onions. As soon as the onions start to get brown add lemon slices, green chilies, curry leaves, and mutton meat. Cook it for 1-2 mins and then add garam masala mixed yogurt.

Step 6

After adding the yogurt mixture cook the meat in it for 4-5 mins or till all yogurt gets absorbed by the meat.

Step 7

Once all yogurt is absorbed by the meat and yakhni (the ratio of yakhni and rice is 1.5 cups of yakhni for 1 cup of rice). As the yakhni, you added, is already hot it will be boiling, add pre-soaked rice (strain the rice) and give it a mix. Cover the pot and let it cook till almost all yakhni is absorbed by the rice, not all yakhni, there should be some left in the rice. Damp the cloth and cover the lid of the pot and put that on the pot and put something heavy on it, so the rice gets cooked in its own steam.

Step 8

Cook the pulao for 10 mins and then remove the lid, be careful of the steam, move the rice upside down and cover it again and cook for another 10 mins. Once, they are ready, dish it out and enjoy the juicy Mutton Yakhni Pulao.

Conclusion

Hope you like it, don't forget to give it a try.

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