Mutton Yakhni Pulao | Yakhni Pulao | Kitchenstagram
Gosht Yakhni Pulao or Mutton Yakhni Pulao, a classic Awadhi dish, brings together the subtle flavour of long-grain Basmati rice and tender mutton cooked in a fragrant mutton broth. Our easy-to-follow recipe guides you through making this delicate and flavoursome dish at home.
This Mutton Yakhni Pulao stands out for its rich, aromatic profile, featuring whole spices like cinnamon, clove, cardamom and bay leaf. The choicest cuts of mutton, preferably with a balance of 20% fat and 80% lean, are simmered with these spices to create a deeply flavourful stock, known as yakhni. This stock not only infuses the rice with its essence but also ensures that the grains remain fluffy and separate.
Perfect for both weeknight dinners ad special occasions, this recipe is designed for ease and reliability. It’s been tested to ensure perfect result every time, delivering tender pieces of mutton and perfectly cooked rice. This dish is mild, making it accessible to those who prefer less spicy food, yet it is rich and complex enough to impress any palate.
This recipe also offers versatility, you can experiment with variations like chicken yakhni pulao, vegetable yakhni pulao or even paneer yakhni pulao. While this version draws inspiration from Awadhi cuisine, similar dishes are enjoyed across Kashmiri, Pakistani and Afghani cuisines, each bringing its unique twist.
Experience the elegance of fine Indian cooking with this Mutton Yakhni Pulao recipe. Its understated appearance belies the depth of flavour within, making it a must-try for any lover of Indian cuisine.
What is Yakhni Pulao?
Yakhni Pulao is a flavourful rice dish made by cooking rice in a savory stock called yakhni, prepared from bone-mutton or lamb, whole spices, onions, ginger and garlic. The stock infuses the rice and meat with a rich, aromatic taste, resulting in a delicious and hearty meal.
What is Yakhni?
Yakhni is a traditional meat stew with origins in Medieval Iranian Cuisine. The name “Yakhni” refers to a rich, flavourful broth or stock, typically made by pressure cooking meat, such as mutton or lamb, with aromatic spices and herbs. This method extracts deep flavours quickly, creating a savory base for dishes like yakhni pulao. The concept of yakhni spread across regions, influencing cuisines in Afghanistan, Uzbekistan, South Asia, the Ottoman Empire, the Levant and the Balkans.
Difference between Yakhni Pulao and Biriyani?
Yakhni Pulao and Biriyani are distinct in both taste and preparation. Biriyani uses ground spices like coriander and red chili powder, giving it a visible masala coating and often an orange hue from saffron or food colouring. The rice and meat are cooked separately and then layered together. In contrast, Yakhni Pulao typically involves cooking the rice in a broth with whole spices, resulting in a subtle flavour profile without rich masala of biriyani.
Serving suggestions:
For a complete meal with mutton pulao, serve it with raita or plain curd, cucumber salad and green chutney. The raita’s creamy texture and the salad’s crisp freshness perfectly balance the rich flavours of the pulao. These light sides complement the dish without overpowering its subtle flavours.
Ingredients:
For Mutton Yakhni:
500 gm Mutton
1-inch Ginger
1 Whole Garlic
1 pc. Onion (cubed)
4 pcs. Green Chili (slitted)
1 tbsp Coriander seeds
2 nos. Bay leaf
1 inch Cinnamon
Half flower of Mace
1 tsp Shah Jeera
10-15 pcs. Black peppercorn
5-7 pcs. Clove
1 tsp Fennel seeds
1 pc. Black Cardamom
4 pcs. Green Cardamom
1 tsp Salt
1 LTR Water
Mutton Yakhni Pulao:
500 gm Basmati Rice (washed & soaked)
4-5 tbsp Ghee/Clarified Butter
1 inch Cinnamon
8-10 pcs. Black peppercorn
4 pcs. Green Cardamom
1 pc. Black cardamom
1/2 tsp Shah jeera
5-6 pcs. Clove
1 tbsp Ginger-Garlic paste
4-5 pcs. Green chili (slitted)
2 tbsp Fried Onion
1/2 tsp Cardamom & mace powder
100 gm Yogurt
Preparation:
For Mutton Yakhni:
- Step 1: In a pressure cooker add Mutton, ginger, whole garlic pod, onion, cinnamon, slitted green chili , coriander seeds, bay leaf, cinnamon, half flower of Mace, shah Jeera, black peppercorn, clove, fennel seeds, black Cardamom, green Cardamom, salt and water. Seal the lid and cook the mutton on high flame at one whistle and then let it cook for 4-5 whistles on medium heat. Make sure the mutton is cooked only 90%.
- Step 2: Remove the pressure cooker from heat and allow to cool before opening the pressure cooker. Remove the mutton pieces and reserve. Strain the yakhni (stock) and set aside. Discard the onion, ginger-garlic and spices.
For Mutton Yakhni Pulao:
- Step 3: Drain the washed and soaked rice and set aside.
- Step 4: Add ghee into the Dutch oven. Then add cinnamon, black peppercorn, black Cardamom, green Cardamom, shah Jeera and clove and let the spices splutter well.
- Step 5: Then add ginger-garlic paste and fry on medium flame for 2 minutes.
- Step 6: Add slitted green chili and cooked mutton and fry for 5-6 minutes on medium flame.
- Step 7: Next add fried onion and green cardamom & Mace powder and fry for 1-2 minutes.
- Step 8: Then add yogurt and cook on low flame for 4-5 minutes.
- Step 9: Add reserved mutton yakhni/stock, soaked basmati rice and cover the pot with a clean towel and a lid. Let it cook on dum for 15-20 minutes on medium-low heat.
- Step 10: Once the rice is cooked well, transfer it into a serving bowl. Serve hot and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2