Mutton Yakhni Pulao
Fragrant basmati simmered in a spiced mutton yakhni stock till every grain drinks up the broth. Subtle, aromatic and deeply comforting.
80 min 2 servingsMedium
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Soak basmati rice in water for 20 minutes, then drain.
- 2Tie coriander seeds, fennel and whole spices in a muslin potli.
- 3Pressure-cook mutton with the potli, onion and 700 ml water for 5 whistles.
- 4Strain the stock and set the tender mutton aside; discard the potli.
- 5Heat ghee and fry sliced onion till golden brown.
- 6Add ginger-garlic paste and saute till fragrant.
- 7Add the cooked mutton and whisked yogurt, stirring on low.
- 8Pour in the measured yakhni stock and bring to a boil.
- 9Add the drained rice and salt, check seasoning.
- 10Cover and cook on low till the water is absorbed.
- 11Rest off the heat for 10 minutes, then fluff gently.
- 12Serve hot with a bowl of raita.
Frequently asked
About 80 minutes total — 20 min prep and 60 min cooking.
Yes — Mutton Yakhni Pulao is gluten free.
Mutton Yakhni Pulao contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
