COOK JOURNAL
Mutton Yakhni Pulao
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Ready In Time:
1 Hour
Serves:
5 Servings
Level:
Intermediate
About the Recipe
Mutton Yakhni Pulao is a classic dish from North Indian and Kashmiri cuisine, known for its delicate flavors and comforting aroma. Unlike heavily spiced biryanis, this pulao focuses on a rich, clear broth called yakhni, made by simmering mutton with whole spices and herbs. The rice absorbs this flavorful stock, resulting in a fragrant, balanced dish that highlights the natural richness of the meat.
Ingredients
Marination
1kg Mutton (bone in)
2 cups Curd (beaten)
2 Onions (finely chopped)
1 Star Anise
4 Black Cardamom
3 Green Cardamom
1/2 tsp Fennel Seeds
4 Clovws
15 Black Peppercones
1 Bay leaf
to taste Salt
Yakhni(Broth)
1.5 tbsp Oil
1/2 tbsp Ghee
1 tsp Shahi Jeera
1 Onion (sliced)
1 inch Ginger (sliced)
3 Green Chillies (slit)
few Coriander Stems
1/4 tsp Vinegar
3-4 cups Water ( 600-800ml)
Pulao
3 cups Sella Basmati (600gm)
2 tbsp Ghee
1 Bay leaf
1/2 inch Cinnamon
1/4 tsp Cumin
1/4 tsp Fennel seeds
preparation
Step 1:Marinate Mutton
In a bowl, combine mutton with curd, sliced onions, and whole spices.
Mix well and let it rest for about 15–30 minutes.
Step 2: Cook Mutton & Prepare Yakhni
Heat oil and ghee in a pressure cooker.
Add shahi jeera and sauté briefly.
Add sliced onions and cook until soft.
Add the marinated mutton and cook on medium flame for 7–8 minutes.
Add green chilies, ginger, coriander stems, water, and vinegar.
Pressure cook until the meat becomes tender.
Step 3: Strain the Broth
Once cooked, strain the broth and reserve it as the yakhni.
Separate the cooked mutton pieces and keep aside.
Step 4: Prepare Pulao Base
Heat ghee in a biryani pot.
Add whole spices and allow them to splutter.
Add the cooked mutton and sauté for a few minutes.
Step 5: Cook the Pulao
Pour in the reserved yakhni and add soaked rice.
Cover with a lid and cook on low flame (dum) until the rice is fully cooked and fluffy.