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Photo of Mutton Yakhni Pulao by Sayan Majumder at BetterButter
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Mutton Yakhni Pulao

Sep-06-2016
Sayan Majumder
20 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Mutton Yakhni Pulao RECIPE

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

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Jammu and Kashmir
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. SPICES FOR YAKHNI: ONION WHOLE PEELED: 2 MEDIUM SIZED
  2. GARLIC: NON PEELED-1 BIG SIZE
  3. CORIANDER SEEDS: 3 TBSP FULL
  4. FENNEL SEEDS: 4 TBSP FULL
  5. CINNAMON STICK: 2- THREE INCH SIZE
  6. CUMIN SEEDS: 1 TBSP FULL
  7. Black Cardamoms: 5
  8. GREEN CARDAMOM: 15
  9. BLACK PEPPER WHOLE: 1 TBSP FULL
  10. CLOVES 1/2 TBSP
  11. GINGER WHOLE PEELED: 2 PIECES OF 2"
  12. BAY LEAVES: 4
  13. SALT: 2 TABLE SPOON FULL
  14. Mutton 1 Kg
  15. PULAO MASALA SPICES- GHEE (PREFERRED) OR OIL (OPTIONAL): 1 CUP
  16. YOGURT: 300 GM
  17. ONION SLICED: 300 GM
  18. GINGER PASTE: 3 TBSP FULL
  19. GARLIC PASTE: 2 TBSP FULL
  20. SHAH ZEERA : 1 TBSP (WHOLE OR GROUND)
  21. GREEN CARDAMOMS: 10
  22. BLACK CARDAMOMS: 4
  23. BLACK PEPPER WHOLE: 1/2 TBSP
  24. CINNAMON STICK 1 OF 3″ LONG
  25. BAY LEAVES: 3
  26. BASIC GARAM MASALA GROUND: 2 TBSP FULL
  27. FENNEL POWDER: 1 TBSP FULL
  28. CLOVES: 15
  29. JAVETRI POWDER (MESH): 1/4 TBSP
  30. JAYFAL POWDER (NUTMEG): 1/4 TBSP
  31. KEWRA WATER: 6 TBSP
  32. EXTRA LONG BASMATI RICE 1 KG

Instructions

  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.

Reviews (2)  

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Sana Tungekar
Sep-06-2016
Sana Tungekar   Sep-06-2016

nice dear but we make yakhnis only white or green masala

Oyendrila Bhaduri Goswami
Sep-06-2016
Oyendrila Bhaduri Goswami   Sep-06-2016

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