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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.
For 4 servings
Prepare Rice and Mutton
Make the Yakhni (Mutton Stock)
Strain the Stock and Prepare for Pulao
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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.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 749.43 calories per serving with 44.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao Base
Dum Cook the Pulao
Rest and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time for the yakhni to 2-3 whistles (about 10-12 minutes).
Make a vegetable stock using the same potli method with carrots, onions, and celery. Sauté vegetables like carrots, peas, beans, and cauliflower before adding the rice and stock.
Use the 'Sauté' mode to brown onions and mutton. Add water and spices, then pressure cook on 'High' for 15 minutes. Release pressure, add soaked rice and yakhni, and cook on 'Low' pressure for 5 minutes, followed by a 10-minute natural pressure release.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The whole spices used in the yakhni, particularly fennel seeds (saunf) and ginger powder (sonth), are traditionally known to improve digestion and prevent bloating.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Mutton provides important minerals like iron, which is crucial for preventing anemia, and zinc, which supports a healthy immune system.
Yakhni Pulao is a one-pot dish where rice and meat are cooked together in a flavorful stock (yakhni). Biryani involves layering par-cooked rice with a separately cooked, spiced meat or vegetable gravy, and then steaming them together ('dum'). Pulao is generally milder, while Biryani is more complex and spicier.
Yakhni Pulao can be a balanced meal. It's a good source of protein from mutton and carbohydrates from rice. However, it can be high in calories and saturated fat due to ghee and mutton fat. For a healthier version, use lean cuts of mutton and reduce the amount of ghee.
One serving of this Yakhni Pulao (approximately 410g) contains an estimated 750-800 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
To prevent curdling, make sure the yogurt is at room temperature and whisked until completely smooth. Always lower the heat to a minimum before adding the yogurt and stir it in quickly and continuously for a minute or two until it's well incorporated.
Yes, you can. To make the yakhni without a pressure cooker, cook the mutton in a large, heavy-bottomed pot with a lid. Simmer it for about 60-90 minutes, or until the meat is tender. The rest of the process remains the same.