Go Back
Mutton Yakhni pulao
Print Pin

Mutton Yakhni Pulao

Mutton Yakhni Pulao is a one-pot meal where pre-cooked mutton and rice is cooked in the fragrant and flavored mutton stock with the added richness of almonds and herbs.
Course Rice
Cuisine Indian
Keyword Mutton, One Pot Meal, Rice
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Shanaz Rafiq

Ingredients

  • 2 cups of basmati rice
  • 1 cup sliced onion
  • 1 tablespoon ginger & garlic paste combined
  • ½ cup yogurt
  • ½ cup chopped mint leaves
  • 2 green chilies
  • 3 tablespoon yakhni masala powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar
  • ½ cup chopped coriander leaves
  • 2 tablespoon ghee or butter or cooking oil

For bouquet garni (potli masala)

  • 1 tablespoon fennel seeds badi saunf
  • 1 tablespoon coriander seeds
  • 1 black cardamom
  • 3 green cardamom
  • 1 piece cinnamon stick
  • 3 cloves

For mutton stock (Yakhni) (Pressure cook all these ingredients)

  • 500 grams mutton
  • 4 cups water
  • 4 to 5 cloves crushed garlic with skin
  • 1 piece of ginger roughly chopped 2 inches
  • 1 medium onion roughly chopped
  • 2 teaspoon salt

For Yakhni Masala Powder (Grind to a smooth powder)

  • 1 tablespoon shahi jeera
  • 4 green cardamom
  • 10 almonds

Instructions

  • Wash and soak the rice for 15 minutes.
  • Pressure cook mutton pieces with water, salt, ginger, garlic, onion, bouquet garni. Release the pressure and drain the mutton stock and reserve it for cooking rice. Measure the mutton stock which should be 4 cups. If the stock is less than that, add more water and bring it to 4 cups. Keep the mutton pieces aside and discard the rest.
  • Heat ghee in a large saucepan and saute onion until light brown in color.
  • Add 1 tablespoon ginger & garlic paste and fry for 1 minute till the raw smell disappears.
  • Then add 1/2 cup yogurt, 1/2 cup chopped mint leaves, 2 green chilies, yakhni masala powder, 1/2 teaspoon turmeric powder and cooked mutton pieces. Fry on high heat for few seconds and then add 4 cups of mutton stock.
  • While the stock is heating up to a boil, add lemon juice, vinegar, and salt only if needed. As the stock also has salt.
  • Finally add soaked rice when the stock starts to boil along with 1/2 cup chopped coriander leaves. Cover and cook for 7 to 8 minutes on medium low heat.
  • Open the lid after 8 minutes and gently stir and fluff up the rice. Continue cooking till the rice is cooked and dry.
  • Once the rice is cooked, let it stand covered for 10 more minutes before serving.
  • Serve hot with Raita and Kabab.