Mutton Yakhni Pulao | Recipe for Yakhni |

This Mutton Yakhni Pulao is significantly a traditional pulao recipe preparation of basmati rice cooked fragrant with whole spices, mutton stock and tender pieces of mutton.

Pulao is not the same thing as biryani pulao is made by cooking the meat in with warm aromatic spices in water till the meat is tender, then adding the rice in the meat broth along with the meat whereas, for biryani, rice is boiled separately in spiced water and then layered with meat curry or marinade, which is then sealed and cooked over low heat. There’s a lot of difference! Both the taste and the method of cooking are different.

Yakhni once made can be drunk on its own as a soup with a squeeze of lemon, along with salt and black pepper to taste. This highly aromatic broth is also used in a variety of yakhni recipes in India. Such as Kashmiri mutton yakhni recipe, Punjabi yakhni pulao recipe, chicken yakhni soup recipe, chicken yakhni recipe, mutton yakhni recipe and veg yakhni pulao recipe.

Yakhni is supposedly the stock of the meat with few aromatic spices. The meat i.e. the Chicken or the Mutton is boiled with the ingredients in a bouquet garni. However, the traditional method of making yakhni stock says, the boiling of meat along with the spices in a handi. But, as you will find the time crunch, you can use pressure cook methods as per choice.

The potli (bouquet garni) which we wrap with the aromatic spices is put into a pot along with the meat. Boil everything together until meat cooks to the right texture. Remember to cook the meat pieces just right and DO NOT overcook them. The soupy texture that we get after the meat cooks is called Yakhni.

How to make Mutton Yakhni Recipe at home with detailed step-by-step photos and video.

Steps For how to make this Recipe:

Potli (bouquet garni) Ingredients:

  • 1tbsp Coriander Seeds
  • 1tbsp Fennel Seeds

For Yakhni stock Ingredients:

  • 750gm. Mutton
  • 2 tbsp Ghee
  • 4-5 nos Green Cardamoms
  • 10-12 nos Black Peppercorns
  • 3-4 nos Cloves
  • 1 no Black Cardamoms
  • 1 no Bay Leaves
  • 1-inch Cinnamon Sticks
  • 1 no Onions Sliced

Yakhni Pulao Ingredients:

  • 1 tbsp Ghee
  • 1 tsp Caraway Seeds(Shahi jeera)
  • 1-inch Cinnamon Sticks
  • 1 no Bay Leaves
  • 3-4 nos Green Cardamoms
  • 1 no Black Cardamoms
  • 3-4 nos Cloves
  • 1 no Big Onions Sliced
  • 1 tbsp Ginger Garlic Paste
  • 1 Cup Yogurt (Dahi)
  • 1 tsp Garam Masala Powder
  • 1 ½ Cups Basmati Rice Soaked
  • Mint Leaves

For the Polti (Bouquet Garni)

Prep the potli (bouquet garni) by adding all the ingredients into a muslin cloth and tying them up together. Keep aside.

Heat the ghee in a handi or pot and add some whole spices green cardamoms, black peppercorn, clove, black cardamom, bay leaf and cinnamon sticks, sauté till fragrant. Add the onion and sauté well. Cook till translucent.

For Mutton Stock

Add mutton to the ghee mix and sear on high heat for 1-2minutes. Add the prepared potli and sufficient water. Let it come to a boil on high heat and simmer for 40 minutes on low flame.

Note: – As you will find a time crunch, you can mutton cooking them in the pressure cooker because it is faster.

Switch the flame off and strain the mixture into another bowl. Discard the potli and reserve the stock and mutton pieces. Your stock is ready. Keep it aside as it will be used later.

Heat remaining ghee in a deep bottom pan, add shahi jeera, remaining green cardamoms, black peppercorns, cloves, black cardamom, bay leaf and cinnamon sticks. Saute till fragrant.

For Pulao

Add the remaining sliced onion, cook till golden brown, and ginger garlic paste and sauté well.

Add the strained mutton pieces, mix well and cook for 1 minute. Add yogurt (dahi) and mix well on a low flame. Cook for 5mins. Add garam masala powder, mix well. Let the meat cook in the masala for about 5 minutes.

Add basmati rice and sauté well for 1-2 minutes. Add prepared stock (yakhni) as required, mix well. Add salt and mix again.

Cook on high heat and let it come to a boil, cover and cook on dum for 15-20 minutes. Mix it lightly and transfer to a serving platter. Garnish with mint leaves and serve hot.

To get started with this recipe, you can watch our Youtube video which we have prepared. You can make this recipe Style step by step.

Watch Video

Mutton Yakhni Pulao (Gosht Pulao) recipe originating from the land of nawabs, ‘Lucknow or Awadh’ is a signature dish popular across North India precisely UP during occasions like Eid, or weddings.

Yakhni pulao is a classic mutton and rice dish with deep but subtle flavors. Long-grain Basmati rice teams up with the choicest cuts of bone-in meat and whole spices to make this authentic Awadhi pulao!

You can make use of saffron or food color to get the signature orange-hued rice.

I hope you will find this recipe easy to cook and tasty. If you find this recipe tutorial easy please share it with your friends and family also don’t forget to click here subscribe to our Youtube Channel and stay updated with our latest video recipes.

You can have a look at more Mutton recipes, that can be a part of your meals – Mutton Beliram, Hyderabadi Mutton Biryani.

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