Mutton Yakhni Pulao (Rice Pilaf)

Name: Mutton Yakhni Pulao (Rice Pilaf)
Prep time: 15 min
Cook time: 45 min
Total time: 2 h 30 min
Yield: 8 people
Ingredients: 2 lb goat meat; 4 cups basmati rice; 1 cup cooking oil; 4 yellow onions; 2 tablespoon garlic paste; 2 tablespoon ginger paste; 4 teaspoon coriander powder; 4 tsp salt; 2 teaspoon black cumin seeds; 2 teaspoon coriander seeds; 2 teaspoon white cumin seeds; 2 teaspoon fennel seeds; 4 dry red chilies; 4 bay leaves; 2 black cardamom seeds; 2 star anise; 8 cloves; 8 black peppercorns; 1 inch stick cinnamon

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings
8 people
Calories
797 kcal
Course
Main Course
Cuisine
Indian, Pakistani

Mutton Yakhni Pulao (Rice Pilaf)

Iris Warren

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Mutton Yakhni Pulao (Rice Pilaf) is prepared by cooking aged basmati rice in a lightly spiced aromatic broth prepared with bone-in goat meat.

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Ingredients

Servings

2 lb goat meat (see notes)
4 cups basmati rice (see notes)
1 cup cooking oil (see notes)
4 yellow onions (see notes)
2 tablespoon garlic paste (see notes)
2 tablespoon ginger paste (see notes)
4 teaspoon coriander powder (see notes)
4 tsp salt (see notes)
2 teaspoon black cumin seeds (see notes)

Bouquet Garni For Stock (see notes)

2 teaspoon coriander seeds
2 teaspoon white cumin seeds
2 teaspoon fennel seeds
4 dry red chilies
4 bay leaves

Bouquet Garni For Rice (see notes)

2 black cardamom seeds
2 star anise
8 cloves
8 black peppercorns
1 inch stick cinnamon

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Instructions

Prepare the stock

Heat the cooking oil and saute the onions in it till they're a medium golden brown.
Add in the garlic and ginger paste and saute for about 30 seconds.
Add in the goat meat and saute till the meat is no longer pink.
Add 8 cups of water, the salt, and the bouquet garni for the stock.
Cover, bring to a boil, and then simmer on medium-low heat for 1 hour.

Prepare the base for the rice

Uncover, turn the heat up and cook the stock until you have only 1 cup of water left.
Remove the bouquet garni and squeeze it with tongs to extract all the flavor, and discard the spice bundle.
Add the coriander powder and start to saute the meat, stirring continuously on high heat until all the water evaporates.
By this time, the onions should be in a pureed form and the oil should have separated.

Cook the rice

At this point, add 6 cups of water along with the second bouquet garni to this mixture.
Strain your washed and pre-soaked rice to this mix, check the salt, and boil everything at high heat.
Once all the water has evaporated, sprinkle the black cumin seeds on top of the rice, cover with foil, seal tightly, and place the lid on top.
Reduce the flame to the lowest setting and steam the rice for 15-20 minutes.
Uncover a small corner of the foil after 15 minutes and check a rice grain to see if it is cooked through.
Once the rice is done, uncover, remove the foil, fluff the rice gently, and serve.

Notes

Meat - I use a cut-up, bone-in goat leg for best results. I find the lean and succulent meat perfect for this recipe. If you prefer a slightly fattier cut, a goat shoulder works well.
Rice - Long-grain aged basmati rice is a must for a perfect pulao. I use a variety called Sela basmati rice, which is known for all of the above and has a higher nutritional value than regular.
Oil - Traditionally, South Asian cooking is prepared with the use of Ghee. I use canola or avocado oil on a regular basis and save Ghee for special occasions and a more authentic flavor. You can choose either option or use ½ oil and ½ ghee for a happy medium.
Onions - Properly caramelized onions create the base for this recipe and are the main source of flavor for any pilaf. All the other ingredients are added to and layered with these onions to create the taste that pulao is famous for. I use two onions per cup of rice for all my pulao recipes.
Garlic/Ginger Paste - Please take the time to use freshly prepared garlic and ginger paste if possible. It's so easy with the use of a Mortar and Pestle and will considerably improve the flavor of your pulao. Add 20 cloves of garlic and a 2-inch piece of peeled and sliced ginger to your mortar and pestle for the two tablespoons needed for this recipe.
Coriander Powder - I add this to my meat and onions as I saute them at the last stage to add color and flavor to my pulao.
Salt - The right quantity of salt is very important, so while four teaspoons may sound like a lot, the starch in the rice will pull all that flavor and needs it to taste delicious.
The aromatics - Separating the whole spices into groups and adding them at different intervals allows for a depth of aroma that would be otherwise missing. You'll note that the scent of spices added to any food diminishes with time as it cooks. Thus, adding the spices at intervals during the cooking process allows for a stronger aroma throughout the finished dish.

Nutrition Information

Show Details

Serving 1person Calories 797kcal (40%) Carbohydrates 85g (28%) Protein 34g (68%) Fat 35g (54%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 21g Trans Fat 0.1g Cholesterol 70mg (23%) Sodium 1240mg (52%) Potassium 720mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 234IU (5%) Vitamin C 38mg (42%) Calcium 104mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 797 kcal

% Daily Value*

Serving	1person
Calories	797kcal	40%
Carbohydrates	85g	28%
Protein	34g	68%
Fat	35g	54%
Saturated Fat	4g	20%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	21g	105%
Trans Fat	0.1g	5%
Cholesterol	70mg	23%
Sodium	1240mg	52%
Potassium	720mg	15%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	234IU	5%
Vitamin C	38mg	42%
Calcium	104mg	10%
Iron	5mg	28%