Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g mutton (bone-in pieces); 1.5 cup basmati rice (soaked for 30 minutes and drained); 5 cup water (for yakhni); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 2 tbsp ghee; 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs green cardamom; 1 pcs black cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 2 pcs bay leaf; 1 tsp fennel seeds; 1 tsp coriander seeds; 0.5 tsp salt; 2 tbsp cilantro (chopped); 2 tbsp mint (chopped); 1 tbsp lemon juice

RATING

4.6/5(178)

TASTE SCORE

9/10

Fragrant basmati rice cooked in a rich mutton stock with whole spices, yogurt, and tender pieces of meat. This North Indian pulao is gentle on heat but deeply aromatic, with every grain carrying the flavor of slow-cooked yakhni.

PREP

20m

COOK

65m

SERVES

1 KATORI

733 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and get the yakhni spices ready.
Wash the basmati rice until the water runs mostly clear, then soak it for 30 minutes. Lightly crush the fennel seeds and coriander seeds so they release more flavor into the stock.
boil · ~45 min
Make the yakhni.
1.Add mutton, water, black peppercorns, green cardamom, black cardamom, cloves, cinnamon, bay leaf, fennel seeds, coriander seeds, and half the salt to a pot.
2.Bring it to a boil over medium-high heat and skim off any foam from the top.
3.Lower the heat, cover, and cook until the mutton is tender and the stock is flavorful.
4.Strain the stock and keep the mutton pieces and yakhni separately ready to use.
TIPA gentle simmer keeps the yakhni clear and clean-tasting.
saute · ~10 min
Cook the onions and base मसाला.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds and let them crackle for a few seconds.
3.Add sliced onion and cook until light golden.
4.Add ginger-garlic paste and green chili, then sauté until the raw smell fades.
TIPDo not brown the onions too much or the pulao will turn darker than usual.
mix · ~4 min
Add yogurt and mutton.
Lower the heat and stir in the whisked yogurt so it blends smoothly without splitting. Add the cooked mutton pieces and mix for 2 to 3 minutes until coated well with the onion mixture.
boil · ~3 min
Add rice and measured yakhni.
Drain the soaked rice and add it to the pot. Pour in 3 cups of the strained yakhni, add the remaining salt, and mix once gently so the rice stays whole.
simmer · ~10 min
Cook the pulao until the liquid is nearly absorbed.
Bring the pot to a gentle boil, then reduce the heat to low. Cook uncovered until most of the liquid has been absorbed and small steam holes appear on top.
other · ~15 min
Cover and finish on dum.
Sprinkle cilantro, mint, and lemon juice over the rice. Cover tightly and cook on very low heat for 15 minutes so the rice finishes steaming and takes in all the yakhni flavor.
TIPKeep the heat very low during dum so the bottom does not catch.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Gently fluff with a fork or flat spoon before serving.
serve
Serve the mutton yakhni pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in mutton for the yakhni; the bones give the stock the body this pulao depends on.
2
Keep the yakhni at a gentle simmer and skim well so the final rice tastes clean, not greasy or muddy.
3
Whisk the yogurt thoroughly and add it on low heat to prevent curdling in the onion base.
4
Measure the strained yakhni before adding it to the rice; too much liquid will make the grains soft and sticky.
5
Stop cooking uncovered when steam holes appear on top; that is the cue to start dum.
6
Rest the pulao fully before fluffing so the grains firm up and the mutton settles back into the rice.
7
If making ahead, store rice and any extra yakhni separately so you can reheat without drying the pulao out.