Mutton Yakhni Pulao (Easy, Authentic Recipe)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
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Servings
6
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Calories
354 kcal
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Course
Main Course
Mutton Yakhni Pulao (Easy, Authentic Recipe)
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Mutton Yakhni Pulao combines tender mutton with fragrant basmati rice to create a flavorsome and comforting meal. This delightful Mutton Pulao recipe from the Awadh or Lucknow region in India is served during celebrations including the festival of Eid. With this well-tested and easy-to-follow recipe, you can now make Yakhni Pulao with perfect results!
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Ingredients
- 1 1/2 cups basmati rice long grain
- 1 lb Mutton (Goat Meat) or Lamb cut into 2 inch pieces, cleaned
For Yakhni Stock
- 4 cup water (3 cups for instant pot method)
- 3/4 cup yellow onion 1 small roughly chopped into 1 inch pieces
- 4-5 cloves garlic roughly chopped
- 1 inch ginger roughly chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 tablespoon fennel seeds (saunf)
- 1/2 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 mace
- 2 inch cinnamon (Dalchini)
- 1 Bay leaf (Tej Patta)
- 3 Green Cardamom (Elaichi)
- 1 Black Cardamom (Moti Elaichi)
- 4 cloves (Laung)
- 1 teaspoon salt
For Pulao
- 3 tablespoon ghee or oil I prefer to use a combination of half ghee and half oil
- 1 1/4 cup yellow onion thinly sliced
- 1 Bay leaf (Tej Patta)
- 3 Green Cardamom (Elaichi)
- 1 Black Cardamom (Moti Elaichi)
- 4 cloves (Laung)
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper slit into half lengthwise, I use Serrano or Thai chili, optional
- 4 cloves garlic minced or paste
- 2 teaspoon ginger grated or paste
- 3 tablespoon yogurt whisked
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
- 1/2 lime juiced
For Garnish
- cilantro leaves chopped
- Birista / Fried onions optional
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Instructions
- Rinse and soak the long grain basmati rice for at least 30 minutes.
Making Yakhni Stock
- Place a large pot over medium-high heat. Add all of the ingredients for yakhni broth to the pot and stir them. Add the meat (goat or lamb). (Note: if you like you can put all the broth ingredients such as onions and whole spices in a spice bag or muslin cloth to make it easier to separate the meat once cooked)
- Bring to a boil. Then reduce heat to low.
- Cover and let it cook for 70-90 minutes. Check that the meat is tender. If not, cook for 10 more minutes. Turn off the heat.
- Instant Pot Method: You can pressure cook the yakhni stock on high pressure for 20 minutes. Add 3 cups of water. Let the pressure release naturally.
- Use tongs or a slotted spoon to separate the meat pieces from the broth. Place the meat in a bowl and keep aside. Using a strainer, separate the onions and whole spices from the broth. Discard the residue in the strainer. Reserve the broth for later use.
- Measure the stock and if it is less than 2 3/4 cup, add water to make it that amount.
Making pulao
- Heat oil or ghee in a dutch oven or large pan over medium heat. Add the onions and fry them till they are light brown for about 8 minutes. Make sure the onions are light brown as this will give a good color to the pulao. If needed, add 2 tablespoon water to deglaze the pan.
- Then add the whole spices (bay leaf, cardamom, cloves, black peppercorns, cumin seeds), green chili pepper, garlic, and ginger, and sauté for a minute until aromatic.
- Add the reserved meat pieces, mix well, and sauté for 2-3 minutes.
- Add whisked yogurt and mix. Cook for 1-2 minutes.
- Add the salt, garam masala, and lime juice. Stir and cook for another minute.
- Add reserved stock, and mix well. Bring it to a boil.
- Drain water from the soaked rice, and add it to the pan.
- Bring to a boil. Once the rice comes to a boil again, reduce the heat to low. allow to cook for 15 minutes until all broth is absorbed by the rice.
- Turn off the heat and allow to rest for another 10 minutes.
- Instant Pot Method: Follow the same steps as the stovetop method in the instant pot. Then cook on Rice mode, which typically defaults to Low Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually.
Finishing Steps
- Garnish with cilantro. Fluff the rice gently. Optionally, you can top with some birista (fried onions).
- Serve mutton pulao with raita and salad.
Notes
- Meat: Make sure to use tender cuts of Mutton or Lamb, such as shoulder or leg meat, as they cook well and become tender during the simmering process.
- Check the meat is cooked well: Make sure the meat is cooked before taking it out from the broth, as you don't want chewy undercooked meat in your pulao.
- Double: You can double this recipe, but make sure to measure the stock before cooking the rice.
- Make ahead: The yakhni broth can be made ahead of time and stored for 2-3 days in the refrigerator.
Nutrition Information
Show Details
Calories
354kcal
(18%)
Carbohydrates
49g
(16%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
51mg
(17%)
Sodium
660mg
(28%)
Potassium
383mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
31IU
(1%)
Vitamin C
9mg
(10%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 660mg | 28% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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