Mutton Yakhni Pulao (Easy, Authentic Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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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)
Description
This recipe for Mutton Yakhni Pulao begins by slow-cooking mutton with aromatics like onion, garlic, ginger, and a blend of whole spices in water to create a fragrant yakhni broth. After the meat becomes tender, it is separated from the broth, which is strained to remove solids. The broth provides a spiced cooking liquid for the basmati rice.
The rice and mutton are cooked together with additional aromatics, spices, and yogurt, which contributes subtle tanginess and moisture. The inclusion of green chili, garlic, and ginger adds depth to the flavor profile. Garnishing with chopped cilantro and optional fried onions adds freshness and texture contrast. The final dish features tender meat combined with aromatic, flavorful rice, suitable as a main course.
Mutton Yakhni Pulao works well for special meals or occasions, showcasing traditional cooking techniques. The yakhni broth can be made ahead and refrigerated for convenience, and the recipe scales easily. Checking that the meat is fully tender before assembling ensures balanced texture throughout.
Use tender cuts of mutton or lamb such as shoulder or leg for best results.Ensure the meat is fully cooked and tender before removing it from the broth to avoid chewiness.Measure the yakhni broth before cooking rice, especially if doubling the recipe.The broth can be made in advance and refrigerated for 2–3 days.
Ingredients
- 1 1/2 cups basmati rice long grain
- 1 lb mutton cut into 2 inch pieces, cleaned, goat meat or lamb
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 aka Jeera
- 1/2 tablespoon fennel seed saunf
- 1/2 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 mace
- 2 inch cassia cinnamon aka Dalchini
- 1 bay leaf Tej Patta
- 3 green cardamom aka Elaichi
- 1 black cardamom Moti Elaichi
- 4 cloves aka Laung
- 1 teaspoon salt
For Pulao
- 3 tablespoon ghee I prefer to use a combination of half ghee and half oil, or oil
- 1 1/4 cup yellow onion thinly sliced
- 1 bay leaf Tej Patta
- 3 green cardamom aka Elaichi
- 1 black cardamom Moti Elaichi
- 4 cloves aka Laung
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon cumin seeds aka 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 chopped, leaves
- fried onions optional, aka Birista
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
- Choose tender mutton or lamb cuts like shoulder or leg for soft, well-cooked meat in the pulao.
- Confirm the meat is thoroughly cooked before separating from the broth to prevent tough texture.
- When doubling the recipe, measure the prepared yakhni broth to maintain proper liquid ratios for the rice.
- You can prepare the yakhni broth ahead and store it for 2–3 days in the refrigerator for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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