Hi and Warm Welcome!! Pulao needs no introduction. “Yakhni” Pulao is a delicious variation of the same from Awadhi Cuisine of North India. Yakhni is basically soup or stock of meat which is used to cook rice to absorb flavors of the meat and spices. This Mutton Yakhni Pulao is perfect and hearty one-pot meal for lazy weekends as it can be whipped up quick and easily. Mutton is cooked first with spices and strained to reserve stock which is used to cook the rice. Choose mutton on bone and grind your dry spices fresh for more flavor. Traditionally, clarified butter (ghee) is used in this preparation, but believe me the fat from mutton is just enough to flavor the pulao. So I just used oil here. The taste of the juicy and succulent meat along with sticky and aromatic rice is not less than any Biryani. Pair it up with simple mint raita (yogurt and mint dip) or just have it with cucumber and onion slices.
Mutton Yakhni Pulao
Mutton (with bone): 750 gms
Basmati Rice: 500 gms or 3 cups, soaked for 20 mins
Onions: 1 medium, sliced finely
Green Chillies: 2-3, sliced
Ginger: 1 tsp, chopped finely
Garlic: 1 tbsp, chopped finely
Ginger Garlic Paste: 1 tbsp (or use 1 tbsp chopped ginger and garlic each)
Yogurt: 1/2 cup
Lemon: 2 tbsp
Mint: 2 tbsp, chopped
Coriander Leaves: 3 tbsp, chopped
Oil: 3 tbsp
Salt: 2 tsp (As required)
Bay Leaves: 2-3
Cumin Seeds: 1 tsp
Coriander Seeds: 2 tsp
Fennel Seeds: 1/2 tsp
Cinnamon Stick: 2 (1 inch)
Green Cardamom: 5
Turmeric: 1/2 tsp
- Wash and clean the mutton and add ginger garlic paste, salt, two cups water and pressure cook until almost cooked (4-5 whistles on medium flame. Do not over-cook the meat as it will again cook along with rice)
- Separate the mutton pieces and stock. Add water to stock to make 6 cups
- Make a coarse powder of cumin, coriander seeds, cloves, green cardamom, fennel seeds and peppercorn in spice grinder or motor pestle.
- In a deep non-stick pan heat oil and add bay leaves and cinnamon stick
- Add chopped ginger, garlic, green chilies and sliced onions. Saute until onions turn golden brown in color
- Add cooked mutton, turmeric and ground spice powder and saute for two mins
- Add yogurt and cook for 2-3 mins covered (Switch off the flame while adding yogurt to avoid curdling)
- Add the mutton stock, mint leaves and bring to boil. Adjust the salt at this stage according to preference
- Add the soaked rice and lemon juice. Cook on medium-high heat for 5-7 mins until 70% water is soaked
- Cover cook on low heat for 10 mins until the rice is cooked
- Add coriander leaves and serve hot with raita
- You can add 1 tsp of garam masala at the if you want it more spicy
- The rice will be a bit sticky in this preparation unlike biryani. You can reduce half cup of water if you like the rice to be fluffy and separated.
- Prepare raita by beating a cup of yogurt with salt, roasted cumin powder and chopped mint leaves.
This sounds delicious!