Melt-in-your-mouth mutton and lentil patties, infused with aromatic whole spices and pan-fried to a perfect golden-brown. A classic Mughlai appetizer that's rich, flavorful, and incredibly satisfying.
Prep25 min
Cook50 min
Soak30 min
Servings4
Serving size: 1 serving
424cal
31gprotein
22gcarbs
Ingredients
500 g Boneless Mutton (Cut into 1-inch cubes)
0.5 cup Chana Dal (Rinsed and soaked for at least 1 hour)
1 medium Onion (Roughly chopped, for pressure cooking)
Tender mutton and fragrant basmati rice cooked in a rich, aromatic broth of whole spices. This Mughlai classic is a one-pot meal that's perfect for special occasions, delivering subtle yet complex flavors in every bite.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Mutton Shami Kebab, Mutton Yakhni Pulao and Cucumber Raita
Melt-in-mouth Shami kebabs & aromatic Yakhni Pulao with cool raita. A protein-packed, homestyle delight!
This awadhi dish is perfect for dinner. With 1176.29 calories and 78.01g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 pcs
Black Cardamom
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
1 large Egg (Lightly beaten, for binding)
0.25 cup Ghee (For shallow frying)
Instructions
1
Pressure Cook the Mutton and Dal
In a pressure cooker, combine the mutton pieces, drained chana dal, roughly chopped onion, ginger-garlic paste, green chillies, and all whole spices (dried red chillies, cinnamon, peppercorns, cloves, black cardamom).
Add turmeric powder, red chilli powder, salt, and 1 cup of water. Stir well to combine.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25 minutes, until the mutton is fall-apart tender.
Allow the pressure to release naturally before opening the lid.
2
Dry and Cool the Mixture
Open the cooker. Check the mixture; if there is any remaining liquid, turn the heat to high and cook, stirring constantly, until all moisture has evaporated. The mixture should be very dry and pull away from the sides of the cooker.
Turn off the heat. Spread the cooked mixture onto a large plate or tray to cool down completely. This step is crucial for preventing the kebabs from breaking.
Once cooled, pick out and discard the hard whole spices like the cinnamon stick and black cardamom pod for a smoother texture.
3
Grind and Prepare the Kebab Dough
Transfer the completely cooled mixture to a food processor or a strong grinder. Grind in batches to a fine, smooth paste without adding any water. The resulting texture should be like a firm, non-sticky dough.
Transfer the ground paste to a large mixing bowl. Add the finely chopped small onion, coriander leaves, mint leaves, and the lightly beaten egg.
Knead the mixture gently with your hands until everything is well incorporated.
4
Shape and Fry the Kebabs
Lightly grease your palms with oil or ghee. Divide the mixture into 12 equal portions.
Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
Heat ghee in a non-stick skillet or heavy-bottomed pan over medium heat. The ghee should be hot but not smoking.
Carefully place the shaped kebabs in the pan in a single layer, without overcrowding. Fry for 4-5 minutes on the first side until deep golden-brown and crisp.
Gently flip the kebabs using two spatulas and fry for another 3-4 minutes on the other side until equally browned and cooked through.
Remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
5
Serve Hot
Serve the Mutton Shami Kebabs immediately while they are hot and crisp.
Garnish with fresh coriander and serve with a side of green mint-coriander chutney, lemon wedges, and pickled onion rings (sirke wale pyaaz).
Servings
4
Serving size: 1 serving
662cal
43gprotein
75gcarbs
20gfat
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
300 g Basmati Rice (Approx. 1.5 cups, preferably aged)
60 ml Ghee (Approx. 4 tbsp)
300 g Onion (Approx. 2 large; 1 quartered for yakhni, rest thinly sliced)
125 g Dahi (Approx. 1/2 cup, whisked until smooth)
15 g Ginger Garlic Paste (Approx. 1 tbsp)
3 pcs Green Chili (Slit lengthwise)
1 tbsp Fennel Seeds (For the spice potli)
1 tbsp Coriander Seeds (For the spice potli)
1 inch piece Ginger (Roughly chopped, for yakhni)
6 pcs Garlic Cloves (Lightly crushed, for yakhni)
1 pcs Bay Leaf
1 pcs Black Cardamom
4 pcs Green Cardamom
4 pcs Cloves
1 inch piece Cinnamon Stick
1 tsp Black Peppercorns
1 pinch Saffron (Soaked in 2 tbsp warm milk)
30 ml Milk (Warm, for soaking saffron)
1 tsp Kewra Water (Optional, for fragrance)
1 liter Water (Approx. 4 cups, for making the yakhni)
2 tsp Salt (Divided, or to taste)
Instructions
1
Preparation
Rinse the basmati rice under cool water until the water runs clear. Soak it in plenty of water for 30 minutes.
Take a small piece of muslin cloth. Place the fennel seeds and coriander seeds inside and tie it tightly to create a spice bag (potli).
In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
2
Cook the Mutton Yakhni (Broth)
In a pressure cooker, combine the mutton pieces, 1 liter of water, the prepared spice potli, chopped ginger, crushed garlic cloves, quartered onion, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, black peppercorns, and 1 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the mutton is 80% tender.
Allow the pressure to release naturally. This ensures the mutton remains succulent.
3
Strain and Measure the Yakhni
Once the pressure has released, open the cooker. Carefully strain the contents through a fine-mesh sieve into a large bowl.
Separate the cooked mutton pieces and set them aside. Discard the spice potli and the whole spices.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Measure the strained broth (yakhni). You need exactly double the volume of your rice. For 1.5 cups of rice, you need 3 cups (750 ml) of yakhni. If you have less, top it up with hot water. This step is crucial for perfectly cooked rice.
4
Prepare the Pulao Base
Heat ghee in a heavy-bottomed pot or handi over medium heat.
Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
Remove half of the fried onions with a slotted spoon and set them aside for garnishing.
To the remaining onions in the pot, add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.
5
Assemble and Cook the Pulao
Add the reserved mutton pieces to the pot and sauté for 2-3 minutes to coat them in the masala.
Lower the heat and add the whisked dahi. Stir continuously for 2-3 minutes until the dahi is well incorporated and you see oil separating at the edges.
Drain the soaked rice completely and add it to the pot. Gently fold it in for 1 minute, being careful not to break the long grains.
Pour in the measured 3 cups of yakhni and the remaining 1 tsp of salt. Stir gently once to combine everything.
6
Dum Cooking and Serving
Bring the mixture to a rolling boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron-infused milk and kewra water (if using) over the rice.
Cover the pot with a tight-fitting lid. You can place a heavy object on top or seal the edges with foil to trap the steam ('dum').
Cook on low heat for 15-20 minutes, without opening the lid, until all the yakhni is absorbed and the rice is fluffy.
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This allows the grains to firm up.
Gently fluff the pulao with a fork. Garnish with the reserved fried onions and serve hot with your favorite raita.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
