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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.
For 4 servings
Preparation
Cook the Mutton Yakhni (Broth)
Strain and Measure the Yakhni
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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.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 665.13 calories per serving with 42.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Pulao Base
Assemble and Cook the Pulao
Dum Cooking and Serving
Make a Chicken Yakhni Pulao by replacing mutton with bone-in chicken. Reduce the pressure cooking time to 2 whistles (about 8-10 minutes).
Create a Vegetable Yakhni Pulao by using a rich vegetable stock instead of mutton broth. Add hearty vegetables like carrots, potatoes, cauliflower, and green peas along with the rice.
For a bit more heat, add 1/2 teaspoon of red chili powder and a pinch of garam masala along with the ginger-garlic paste.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of sustained energy, keeping you active and full.
The whole spices used in the yakhni, such as fennel, ginger, and coriander, are known in traditional medicine to aid digestion and reduce bloating.
Yakhni Pulao is cooked using the absorption method, where rice and meat cook together in a measured amount of broth (yakhni). Biryani involves layering par-cooked rice with a separately cooked meat curry (qorma) and then steaming them together ('dum'). Pulao is generally milder, while Biryani is spicier and more complex.
Yes, you can cook the mutton in a heavy-bottomed pot on the stovetop. It will take significantly longer, about 60-90 minutes, for the mutton to become tender. Ensure you add enough water to compensate for evaporation and still have the required amount of yakhni for the rice.
This usually happens for two main reasons: an incorrect rice-to-liquid ratio or over-stirring. It's crucial to use exactly double the volume of yakhni to the volume of rice (e.g., 3 cups yakhni for 1.5 cups rice). Also, avoid stirring the rice after the yakhni is added, as this breaks the delicate grains and releases starch.
Mutton Yakhni Pulao is a rich, celebratory dish. It's a good source of protein and carbohydrates for energy. However, it is moderately high in calories and saturated fat from the mutton and ghee. It can be enjoyed as part of a balanced diet, especially on special occasions.
A typical serving of Mutton Yakhni Pulao (around 375g) contains approximately 550-650 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee used.