Yakhni Pulao

1. 1
   prep

   Soak the rice and prepare the yakhni spice bundle.

   1.Wash basmati rice gently and soak in water for 30 minutes. Drain well.

   2.Place fennel seeds, coriander seeds, cumin seeds, black cardamom, green cardamom, bay leaf, cinnamon, cloves, and black peppercorns in a muslin cloth or spice bag. Tie securely.

   TIPSoaking the rice removes excess starch and helps the grains stay separate.
2. 2
   pressure cook · ~30 min

   Cook the mutton with whole spices to make the yakhni.

   1.Place mutton pieces in a pressure cooker with 5 cups of water.

   2.Add the spice bundle, half the salt, and ginger-garlic paste.

   3.Pressure cook on high heat for one whistle, then reduce heat and cook for 25 more minutes.

   4.Let the pressure release naturally. Remove mutton pieces and strain the broth through a fine sieve. Discard the spice bundle.

   TIPNatural pressure release keeps the mutton tender and allows the broth to absorb maximum flavor.
3. 3
   saute · ~8 min

   Fry the onions until golden.

   1.Heat ghee in a heavy-bottomed pan over medium flame.

   2.Add sliced onions and sauté, stirring often, until deep golden brown (7-8 minutes).

   3.Remove half the browned onions and set aside for garnish.

   TIPEven, slow browning is key — burnt onions will make the broth bitter.
4. 4
   assemble · ~7 min

   Build the yakhni gravy for the rice.

   1.Add the slit green chilies and whisked yogurt to the pan with remaining onions. Stir continuously for 2 minutes on low heat.

   2.Pour in 3 cups of the strained mutton yakhni (broth) and bring to a rolling boil.

   3.Add the boiled mutton pieces and the remaining salt. Simmer for 5 minutes.

   TIPKeep the heat low when adding yogurt and stir without stopping — this prevents curdling.
5. 5
   simmer · ~10 min

   Cook the rice in the yakhni.

   1.Add the drained rice to the simmering yakhni. Stir gently once.

   2.Cook uncovered on medium-high heat until most of the liquid is absorbed and you see tiny craters on the surface.

   3.Reduce heat to very low. Sprinkle the reserved browned onions, julienned ginger, and chopped mint over the rice.

   TIPDo not stir once the rice starts to absorb the broth — it breaks the grains.
6. 6
   steam · ~15 min

   Steam on dum to finish.

   1.Cover the pan with a tight-fitting lid. If the lid has a small gap, seal it with a strip of dough or a foil sheet underneath.

   2.Cook on very low heat (dum) for 12-15 minutes. Turn off the heat.

   3.Let the pulao rest covered for 10 minutes before opening.

   TIPResting off the heat is essential — the rice continues to steam gently and each grain firms up.
7. 7
   garnish · ~2 min

   Fluff and garnish the Yakhni Pulao.

   1.Open the lid and gently fluff the rice with a fork, bringing the mutton pieces from the bottom.

   2.Transfer to a serving platter and scatter chopped coriander leaves on top.

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