Mutton Yakhni Pulao | How to make Mutton Yakhni Pulao

By Sayan Majumder  |  6th Sep 2016  |  
4.5 from 2 reviews Rate It!
  • Mutton Yakhni Pulao , How to make Mutton Yakhni Pulao
Mutton Yakhni Pulao by Sayan Majumder
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

78

2

About Mutton Yakhni Pulao Recipe

While the 'Yakhni' means the aromatic meat flavored stock, the 'pulao' or 'pilaf' means flavored rice.

Mutton Yakhni Pulao is delicious and authentic dish. Mutton Yakhni Pulao by Sayan Majumder is a great option when you want something interesting to eat at home. Restaurant style Mutton Yakhni Pulao is liked by most people . The preparation time of this recipe is 20 minutes and it takes 60 minutes to cook it properly. Mutton Yakhni Pulao is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mutton Yakhni Pulao . Mutton Yakhni Pulao is an amazing dish which is perfectly appropriate for any occasion. Mutton Yakhni Pulao is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mutton Yakhni Pulao at your home.

Mutton Yakhni Pulao

Ingredients to make Mutton Yakhni Pulao

  • spices FOR YAKHNI: ONION WHOLE PEELED: 2 MEDIUM SIZED
  • garlic: NON PEELED-1 BIG SIZE
  • coriander SEEDS: 3 TBSP FULL
  • fennel seeds: 4 TBSP FULL
  • cinnamon STICK: 2- THREE INCH SIZE
  • cumin SEEDS: 1 TBSP FULL
  • Black cardamoms: 5
  • GREEN cardamom: 15
  • BLACK pepper WHOLE: 1 TBSP FULL
  • cloves 1/2 TBSP
  • ginger WHOLE PEELED: 2 PIECES OF 2"
  • bay leaves: 4
  • salt: 2 TABLE SPOON FULL
  • Mutton 1 Kg
  • PULAO MASALA spices- GHEE (PREFERRED) OR OIL (OPTIONAL): 1 CUP
  • yogurt: 300 GM
  • onion SLICED: 300 GM
  • ginger PASTE: 3 TBSP FULL
  • garlic PASTE: 2 TBSP FULL
  • SHAH ZEERA : 1 TBSP (WHOLE OR GROUND)
  • GREEN cardamoms: 10
  • BLACK cardamoms: 4
  • BLACK pepper WHOLE: 1/2 TBSP
  • cinnamon STICK 1 OF 3″ LONG
  • bay leaves: 3
  • BASIC GARAM masala GROUND: 2 TBSP FULL
  • fennel POWDER: 1 TBSP FULL
  • cloves: 15
  • JAVETRI POWDER (MESH): 1/4 TBSP
  • JAYFAL POWDER (nutmeg): 1/4 TBSP
  • kewra WATER: 6 TBSP
  • EXTRA LONG BASMATI rice 1 KG

How to make Mutton Yakhni Pulao

  1. TAKE ALL THE INGREDIENTS FOR YAKHNI IN A COOKING BOWL, MIX IN 3 GLASSES OF WATER. BOIL IT ON A HIGH FLAME, ADD 2 TBSP OF SALT AND CLOSE THE LID. BOIL IT FOR 50 MINS IN A LOW FLAME. (THE MEAT BECOMES TENDER UPTO 80%).
  2. NOW SEPARATE THE MUTTON FROM THE YAKHNI. STRAIN ALL THE SPICES FROM THE YAKHNI.
  3. TAKE THE WHITE OIL IN A COOKING PAN AND FRY THE SLICED ONIONS UNTIL THEY TURN BROWN IN COLOUR. NOW MIX IN THE YOGURT AND GINGER/GARLIC PASTE INTO THIS.
  4. MIX ALL THE SPICES FOR THE PULAO INTO THIS AND COOK ON A MEDIUM FLAME. AFTER A WHILE, MIX THE SEPARATED YAKHNI AND BOIL IT FOR A MINUTE.
  5. NOW ADD THE MUTTON INTO THIS MIXTURE AND COOK IT FOR 15 MINS IN A LOW FLAME.
  6. NEXT MIX IN THE SOAKED RICE (FOR 45 MINS). ADD SALT FOR TASTE AND WATER IF NEEDED. BOIL IT AT HIGH FLAME UNTIL THE RICE IS BOILED AND CHECK IT CAREFULLY AND STIR IT FROM TIME TO TIME.
  7. AFTER SOAKING THE WATER, ADD IN THE FRIED ONION, GHEE, KHEWDA WATER.
  8. SERVE IT HOT WITH RAITA OR KEBAB.

My Tip:

PLEASE DON'T USE BABY GOAT FOR THE PULAO.

Reviews for Mutton Yakhni Pulao (2)

sana Tungekar2 years ago

nice dear but we make yakhnis only white or green masala
Reply

Oyendrila Bhaduri Goswami2 years ago

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