A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Prep30 min
Cook60 min
Soak30 min
Servings4
Serving size: 1 serving
751cal
44gprotein
94gcarbs
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
400 g Basmati Rice (approx. 2 cups)
45 g Ghee (approx. 3 tbsp)
120 g Curd (approx. 1/2 cup, whisked until smooth)
A refreshing and sweet yogurt dip made with juicy pineapple chunks and a hint of spice. This quick and easy raita is the perfect cooling side dish for spicy Indian meals, balancing flavors beautifully.
Aromatic Veg Yakhni Pulao with tangy Pineapple Raita – a gut-friendly, energy-giving delight!
This awadhi dish is perfect for lunch. With 857.78 calories and 48.73g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
(1 tsp)
2 pcs Bay Leaf (for spice potli)
2 pcs Black Cardamom (for spice potli)
4 pcs Green Cardamom (for spice potli)
1 pcs Cinnamon Stick (2-inch piece, for spice potli)
5 pcs Cloves (for spice potli)
2 g Black Peppercorns (1 tsp, for spice potli)
5 g Shahi Jeera (1 tsp)
2 pcs Green Chili (slit lengthwise)
10 g Salt (2 tsp, or to taste)
25 g Fried Onions (for garnish)
5 g Mint Leaves (chopped, for garnish)
Instructions
1
Prepare Rice and Mutton
Rinse the basmati rice under cool water until the water runs clear. Soak the rice in ample water for 30 minutes.
Thoroughly wash the mutton pieces and set them aside.
2
Make the Yakhni (Mutton Stock)
Place all the whole spices (fennel seeds, coriander seeds, bay leaves, black & green cardamoms, cinnamon, cloves, peppercorns) onto a piece of muslin cloth and tie it tightly to create a spice potli (bag).
In a pressure cooker, combine the mutton pieces, 1200 ml (5 cups) of water, 1.5 tsp of the salt, ginger powder, and the spice potli.
Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
Allow the pressure to release naturally before opening the cooker.
3
Strain the Stock and Prepare for Pulao
Carefully remove the cooked mutton pieces from the cooker and set them aside.
Strain the stock (yakhni) through a fine-mesh sieve into a large bowl. Squeeze the spice potli firmly to extract all the aromatic juices before discarding it.
You should have approximately 960 ml (4 cups) of yakhni. If you have less, top it up with hot water to reach the required amount.
4
Cook the Pulao Base
Heat ghee in a heavy-bottomed pot or handi over medium heat. Add the shahi jeera and let it sizzle for 30 seconds.
Add the thinly sliced onions and sauté for 6-8 minutes until they turn a light golden brown.
Add the cooked mutton pieces and sauté for another 2-3 minutes to lightly brown them.
Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from splitting.
Drain the soaked rice completely and gently add it to the pot along with the slit green chilies. Mix very gently for one minute, being careful not to break the rice grains.
5
Dum Cook the Pulao
Pour the hot yakhni (960 ml / 4 cups) over the rice and mutton mixture. Add the remaining 0.5 tsp of salt, or adjust to your taste.
Gently stir once to combine everything. Increase the heat and bring the liquid to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-20 minutes. This 'dum' or steaming process is crucial for fluffy rice.
6
Rest and Serve
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining moisture.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with fried onions (birista) and fresh mint leaves. Serve hot with a side of cucumber raita.
106cal
5gprotein
13gcarbs
4gfat
Ingredients
2 cup Curd (thick, full-fat, and chilled)
1 cup Pineapple (finely chopped)
1 tbsp Sugar (adjust to taste)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kashmiri Red Chilli Powder (for color, optional)
0.25 tsp Kala Namak (black salt)
0.25 tsp Salt (or to taste)
1 tbsp Mint Leaves (freshly chopped, for garnish)
Instructions
1
In a medium-sized mixing bowl, add the chilled, thick curd. Using a wire whisk, beat the curd for 1-2 minutes until it is completely smooth, creamy, and free of lumps.
2
To the whisked curd, add the sugar, roasted cumin powder, Kashmiri red chilli powder, kala namak, and salt. Mix thoroughly until all the spices are evenly incorporated into the yogurt.
3
Gently fold in the finely chopped pineapple chunks. If using canned pineapple, ensure it is well-drained of all syrup before adding.
4
Cover the bowl and refrigerate the raita for at least 30 minutes. This chilling time is crucial for the flavors to meld and for the raita to become refreshingly cool.
5
Just before serving, give the raita a gentle stir. Garnish with freshly chopped mint leaves. Serve chilled as a side dish with biryani, pulao, or any spicy Indian curry.