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.
The picture of this Yakhni Pulao resembles that of a nice aromatic biryani. This recipe was inspired by a TV show which I had seen long back.
Mutton Yakhni Pulao is a very popular dish in North India and it gets its name ‘Yakhni Pulao’ from the word ‘Yakhni’ which means meat stock rich in flavors and whole spices.
The meat is first slow-cooked with whole spices in lots of water and later the same stock is used for cooking the rice. To make sure that the whole spices do not get in your way and ruin your taste buds, the whole spices are added in the form of a ‘bouquet garni’.
I have used disposable tea bags and in case if you cannot find them, you can also use a muslin cloth. All the whole spices that need to be added are tied in a soft cloth which is then added to the water in which meat is to be cooked.
The idea behind it is to release the flavors of the spices into the stock and then it becomes easy to discard all of it at once.
To accompany this dish, you will need a bowl of raita (yogurt relish) or dry chicken curry or any kadhai dish.
Note: This recipe is revised on 16/08/2017 by adding a video, uploading new pictures and also made some minor changes in the ingredients.
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Mutton Yakhni Pulao Video
Mutton Yakhni Pulao
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.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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