Mutton Yakhni Pulao – with a step by step instructions and pictures are given here.
Mutton Yakhni Pulao is a lightly spiced pulao recipe that is made using the long grain Basmati rice and mutton stock/broth called Yakhni. Yakhni is a flavorful broth that is made out of some whole spices and mutton. Basically, Yakhni is made of Bouquet Garni or a Spice Potli.
Mutton Yakhni Pulao makes a super hit recipe when you are arranging any parties or any other functions at your home. Since this is lightly spiced food, children at our home can have this. This makes a yummy lunch box recipe. This is very similar to Chicken Yakhni Pulao recipe which tastes delicious as well. Mutton Yakhni Pulao is served with any Burani Raita or Tadka Raita Recipe (Spiced Curd with Onions) or Simple Raita garnished with pomegranate. The traditional method of cooking Yakhni pulao is in the Copper Handi but due to lack of time, the pressure cooker methods are the best.
Earlier, I had tried Chicken Yakhni Pulao and it was delicious. From then, I was wishing to try this yakhni pulao using mutton and finally, it happened. This Mutton Yakhni Pulao was so tempting and appetizing as Chicken Yakhni Pulao. And, the aroma of the pulao recipe is satisfying without a doubt. Trust me you will like this pulao recipe. Furthermore, this Mutton Yakhni Pulao can be made with fewer ingredients and no need of using any harsh spice powders except garam masala. Traditionally, the Awadhi Mutton pulao recipes do not contain green chillies so I haven’t used them but to get a little spiciness, you can add slitted green chillies as per your taste. So all try out this recipe and let me know how it turns out for you.
Check out my other Main Course and Side Dishes for your yummy lunch.
- Preparation Time : 5 Mins
- Cooking Time : 40 Mins
- Total : 45 Mins
- Servings : 3 Persons
- Course : Main Course
- Cuisine : Indian
Ingredients for making Mutton Yakhni Pulao
For making Spice Potli or Bouquet Garni
- 1 tbsp Fennel Seeds
- 1 1/2 tbsp Peppercorns
- 2 tbsp Coriander Seeds
- 1 Bay Leaf
- 1 Nutmeg
- Small Piece Mace
- 1 inch Cinnamon Stick
- 1 Star Anise
- Few Chopped Onions
- 3 Cardamom Pods
- 2 Cloves
For making Pulao
- 1 cup Basmati Rice
- 250 grams Mutton
- 1 large Onion (Finely Chopped)
- 1 tbsp Ginger Garlic Paste
- Whole Spices – Cardamom pods, star anise, cloves, bay leaf
- 1 tbsp Garam Masala
- 3 to 4 tbsp Coconut Oil
- Salt To Taste
Steps for making Mutton Yakhni Pulao
First, make the Spice Potli or Bouquet Garni. Combine all the ingredients and place them in a clean muslin cloth. Tie the cloth tightly in a potli shape and make sure no ingredients will come out of the potli.
Next, in the pressure cooker, add cleaned mutton pieces, spice potli, a few chopped onions and 2 to 3 cups of water. Add the required amount of salt as well.
Close the pressure cooker and cook for 10 whistles. You can adjust your whistles count as per the quality of the mutton you buy at your place.
Then, once pressure is released, separated the mutton broth or yakhni and the cooked mutton.
Next, heat oil in the cooker and add whole spices to it. Then add chopped onions. Saute them until the onions turn slight brown.
Then, add ginger garlic paste. Saute them until the raw smell goes off.
Then add garam masala. Saute them until the raw smell goes off.
Next, add mutton. Saute them for few mins. Then add the yakhni/mutton broth to them. Measure the broth while adding them.
For 1 cup rice : 1 1/2 cup water should be added. So measure your broth accordingly. If you have less quantity of stock, add water to adjust them.
Once the water is boiled, add washed rice to them. Check for the salt. Add some salt if required. The water should be a bit salty.
Then close the cooker and cook for 1 whistle.
After a whistle, let the cooker releases the pressure on its own. Then open the cooker and gently mix the rice.
Appetizing Mutton Yakhni Pulao is ready to serve hot.
- You can also add saffron milk to the pulao to get the rich colour.
- If you wish to add few coriander leaves, you can add them as well.
- You can also add a small piece of ginger and 2 to 3 garlic cloves in a spice potli along with the other ingredients.
- I haven’t added curd or lemon juice to the pulao but, you can add them if you are wishing to add them.