Ready to dive into a rich and aromatic rice dish? We’re bringing you the ultimate mutton yakhni pulao recipe that will transport your taste buds to the heart of Kashmir.

This dish is a beautiful blend of tender mutton and fragrant basmati rice, cooked in a flavourful broth known as yakhni. Let’s embark on this culinary journey and create a masterpiece with our Kashmiri mutton yakhni pulao recipe!

 

Ingredients

• 1 kg mutton, preferably with bones (FreshToHome Premium Tender Goat recommended)
• 2 cups basmati rice, soaked for 30 minutes
• 2 large onions, thinly sliced
• 4 green chillies, slit
• 2 tbsp ginger-garlic paste
• 1 cup yoghurt
• 4 cups water
• 4 tbsp ghee or oil
• Salt, to taste
• For the Yakhni (Broth):
• 1 cinnamon stick
• 4-5 green cardamom pods
• 4-5 cloves
• 2-3 bay leaves
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 star anise
• 1 muslin cloth (to make a spice bag)

Instructions

1.
Prepare the Yakhni – The Flavourful Broth
To start with the yakhni pulao recipe mutton, place the mutton pieces in a large pot. Bundle the whole spices (cinnamon stick, green cardamom pods, cloves, bay leaves, black peppercorns, fennel seeds, coriander seeds, cumin seeds, and star anise) in a muslin cloth and tie it securely to make a spice bag. Add this spice bag to the pot along with water and a pinch of salt.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour, or until the mutton is tender. Once cooked, remove the mutton pieces and set them aside. Discard the spice bag but save the yakhni (broth) for later use.

2.
Sauté the Onions – Building the Base
In a large, heavy-bottomed pot, heat the ghee or oil. Add the sliced onions and cook until they turn golden brown. This step is crucial for achieving the deep, rich flavour characteristic of a good mutton pulao ki recipe.

3.
Add the Aromatics – Layering the Flavours
Once the onions are caramelised, add the ginger-garlic paste and slit green chillies. Sauté for a couple of minutes until the raw smell of ginger and garlic disappears.

4.
Introducing the Mutton – Bringing it All Together

Add the cooked mutton pieces to the pot and stir well to coat them with the onion mixture. Cook for a few minutes until the mutton is well browned and infused with the flavours of the aromatics.

5.
Mix in the Yoghurt – The Creamy Element
Lower the heat and add the yoghurt to the pot. Stir continuously to prevent the yoghurt from curdling. Cook until the yoghurt is well incorporated and forms a thick, creamy base around the mutton, a key step in our mutton yakhni pulao recipe.

6.
Add the Rice – The Main Ingredient
Drain the soaked basmati rice and add it to the pot. Gently stir to mix the rice with the mutton and the flavourful base. This step is crucial in ensuring that the rice grains are evenly coated with the flavours.

7.
Pour in the Yakhni – The Magic Broth
Measure out the yakhni (broth) saved earlier. You’ll need about 4 cups of yakhni. Add the yakhni to the pot, ensuring that it covers the rice and mutton mixture. Bring it to a gentle boil.

8.
Cook the Pulao – The Final Touch
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 20-25 minutes. Avoid opening the lid frequently to let the steam work its magic. Once the rice is fully cooked and the liquid is absorbed, your yakhni pulao mutton is ready.

Tips & Tricks: Ensuring Perfectly Cooked Mutton for Your Pulao

Quality of Mutton: For the best results, use high-quality, tender mutton with bones. The bones add extra flavour to the yakhni.

Marination: Although this recipe doesn’t call for marinating the mutton, you can marinate the mutton with some yoghurt and spices for an hour before cooking to enhance the flavour.

Simmering the Yakhni: Simmer the yakhni slowly to extract maximum flavour from the spices and the mutton. This slow-cooking process is essential for a rich and aromatic broth.

Cooking Time: Ensure the mutton is tender before adding it to the rice. Tough mutton can ruin the texture of your pulao. The mutton should be cooked just right in the yakhni stage.

Even Browning: When sautéing the mutton with onions, ensure even browning for a richer taste. This step infuses the mutton with the caramelised onion flavour, crucial for a traditional mutton yakhni biryani recipe.

In love with Mutton Yakhni Pulao

Mastering the mutton yakhni pulao recipe is a delightful journey into the rich culinary traditions of Kashmir. It perfectly balances tender mutton, aromatic rice, and a flavourful yakhni. From the careful preparation of the broth to the final steaming, each step is a labour of love that results in a dish worthy of a royal feast. Whether you’re making this dish for a special occasion or just to treat yourself, this recipe will surely impress and satisfy. 

So grab your apron, gather your ingredients, and embark on this delicious adventure. And stay tuned for our mutton yakhni biryani recipe!

 

SUBMITTED BY:
Nihal Nisar
Customer since 2017
Aspiring Food Blogger, Son of A Great Home Chef