Mutton Yakhni Pulao is a traditional Kashmiri rice dish that is bursting with flavour and aroma. Made with tender mutton, long grain rice and a blend of Indian spices, this recipe is perfect for special occasions or a hearty family dinner.
The key to this recipe is the yakhni, a slow-cooked stock made with mutton bones and aromatic spices such as javitri, star anise, brown cardamom and cinnamon sticks. This stock is then used to cook the rice and mutton together, resulting in a dish that is infused with the rich flavours of the spices and the tender meat.
The addition of green chilies and ginger-garlic paste adds a subtle heat and depth of flavour to the dish, making it an unforgettable culinary experience. Serve this dish with a side of raita and enjoy the flavours of Kashmir in every bite.
Check Mutton Yakhni Pulao recipe step by step
Mouth-Watering Mutton Yakhni Pulao: Kashmiri Delight with 9 Spices
5
servings30
minutes1
hour500
kcalIngredients
1 kg mutton
2 pieces javitri
2 star anise
2 brown cardamom
2 cinnamon sticks
1 tbsp cumin seeds
1 tbsp salt
1 tbsp red chilli powder
1 tsp turmeric powder
5 green chillies
1 tbsp ginger and garlic paste
1 small onion, finely chopped
1/2 cup water(Water as required)
1/2 cup cooking oil
1 chopped tomato
Mutton stock (yakhni)
2 cups soaked rice
Directions – How to make Mutton Yakhni Pulao:
- In a pot, add the mutton, javitri, star anise, brown cardamom, cinnamon sticks, salt, cumin seeds, red chilli powder, turmeric powder, and green chillies. Add water as required and let it cook on low heat until the mutton is tender and the stock (yakhni) is formed. This will take about 15-20 minutes.
- In a separate pot, heat the cooking oil and add the finely chopped onion. Cook until the onion is golden brown.
- Add the cumin seeds, salt, and 1/2 cup water. Cook for a few minutes until the water evaporates
- Add Cooked Mutton
- Add the chopped tomato and cook until the tomato is soft.
- Add the mutton stock (yakhni) to the pot and bring it to a boil.
- Add the soaked rice and let it cook on low heat until the rice is done.
- Once the rice is cooked, remove from heat and let it rest for a few minutes.
- Fluff the rice with a fork and serve hot.
Recipe Video
Tips for making Mutton Yakhni Pulao:
- Soak the rice for at least 30 minutes before cooking. This will help the rice to cook evenly and prevent it from sticking together.
- Use good quality mutton for this recipe. The meat should be tender and have a good amount of fat on it.
- Don’t skimp on the spices. Yakhni pulao is all about the flavours and aromas of the spices. Make sure to use high-quality, fresh spices for the best results.
- Cook the mutton on low heat for a long time to get the most flavour out of it. You want the meat to be fall-off-the-bone tender.
- Strain the yakhni before adding the rice to remove any impurities and unwanted bits. This will ensure that your pulao is clean and free from any unwanted flavours.
- You can add vegetables like carrots, peas, and potatoes to the pulao for added nutrition and flavour. Just make sure to adjust the cooking time accordingly.
- When cooking the rice, make sure to keep a close eye on it. Overcooked rice can become mushy and ruin the texture of the pulao.
- Don’t be afraid to experiment with the spices and adjust them to your liking. Yakhni pulao is a versatile dish that can be customized to suit your taste preferences.
- Serve the pulao hot with raita and a side of salad or pickles for a complete meal.
Finally, enjoy the process of making this delicious and flavourful dish. Cooking is all about having fun and exploring new flavours and techniques. So, have fun and happy cooking! 👌
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Here are some FAQs for the Mutton Yakhni Pulao recipe
Q: What is Mutton Yakhni Pulao?
A: Yakhni Pulao is a traditional Indian and Pakistani rice dish that is made with meat broth, rice, and various aromatic spices.
Q: Can I use chicken instead of mutton for this recipe?
A: Yes, you can substitute mutton with chicken to make chicken yakhni pulao. The cooking time and spices may vary slightly.
Q: Can I use any type of rice for yakhni pulao?
A: Basmati rice is commonly used for yakhni pulao as it has a delicate and fragrant flavor that pairs well with the aromatic spices used in the dish. However, you can use any long-grain rice of your choice.
Q: Is it necessary to soak the rice before cooking?
A: Soaking the rice is recommended as it helps to reduce the cooking time and ensures that the rice grains remain separate and fluffy after cooking.
Q: How long does it take to make Mutton Yakhni Pulao?
A: The cooking time may vary depending on the type of meat used and the cooking method, but it generally takes around 1.5 to 2 hours to make yakhni pulao from start to finish.