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Be it any special occasion like Eid or any get -together, Yakhni Pulao is one of the dishes that cannot be skipped.
In fact Mutton Yakhni Pulao recipe is a very easy dish to make.
Make some Mutton Yakhni Pulao and one sweet dish, whip up a boondi raita with roasted jeera powder and spices and the party is On. Pair with masala chhaas (buttermilk) or cold drinks and Enjoy.
No hassel of making breads/rotis/parathas/puris. This is a wholesome one-pot meal.
Yakhni means mutton stock, so rice made in mutton stock with mutton pieces is Yakhni Pulao, simple.
This recipe of Mutton Yakhni Pulao is my version of making it. It’s very easy to make.
It might not be an authentic recipe with 79 spices (just kidding 😉 ) originally used in Lucknow /Awadh, but I am sure you won’t be disappointed with the result.
This is my “anyone-can-make-yakhni-pulao” recipe.
This ain’t a Mutton Yakhni Pulao recipe by Ranveer Brar but still is a good one 😀 Your family and friends will love the result.
PS: The directions may look scary and the ingredients might be intimidating but once you gather everything in front of you, it’s very very easy. Most of the ingredients are available in every kitchen. There are majorly just 2 steps- 1) Boil mutton with Spices 2) Temper with onion, and add rice and curd. See Easy peasy 😛
Unlike most of the Indian dishes – Haldi powder/turmeric, Dhania powder/coriander powder, Mirchi powder/red chili powder is NOT used 🙂
The major heat or spiciness will come from green chili paste, some from black peppercorn so opt for the green chili type accordingly. I use the very spicy variety which we call as “laungi mirch”
The sourness comes majorly from curd so I use slightly sour curd and somewhat from tomatoes. Opt for beautiful juicy red tomatoes for the perfect tang and sweetness.
Most important tip for the perfect fluffy Rice is the water level. Always measure the rice and add equal amount of stock. If stock is less, make up with warm water. The water level should be just an inch over the rice level.
If you do not have these whole spices mentioned, worry not!! The markets are filled with yakhni masala or pulao masala, even these masalas can be used for an okay okay Yakhni Pulao. Go for it. Try.
So let’s get started:
Mutton: 0.5 kg (I prefer goat meat instead of lamb meat)
Onion : 1 chopped
Green chili: 1 whole
Ginger garlic paste : 2 tsp
Whole Spices: Whole red chilies (3-4), Tej patta/bayleaf (1), Coriander seeds (1-2tsp), Peppercorns (1tsp) , cloves (4-5) Chhoti elaichi/Cardamom small (2) and Badi elaichi/Cardamom big (1) , saunf/fennel seeds 1 tsp, jeera/cumin seeds (1tsp), Dalchini/cinnamon stick(1), gulab patti/dried rose petals (1 tsp – optional)
Salt: 2 tsp or according to taste
Water: 3 cups (If using pressure cooker, 4 cups if boiling in a vessel)
Final Tempering :
Rice: 0.5 kg /2.5- 3 cups(Long grain Basmati would be good) clean and Soak for 1 hour
Curd: 250gms (slightly sour is better)
Onion: 2 (grind to a paste), 1/2 sliced
Ginger garlic paste : 2 tsp
Green Chilies: 7-8 (grind to a paste)
Jeera/cumin seeds: 1tsp
Tomato: 1 chopped
Coriander leaves: a handful
Curry leaves: 1 sprig (optional)
Salt : according to taste
The main step in making Yakhni is making a pouch/potli, just take a clean muslin cloth and put all the whole spices mentioned above except bay leaf and whole red chilies. Tie it and make a potli. I have used a small muslin bag here.
Gather all the whole spices and put in a cloth or pouch. Boil mutton with water, whole masalas in a pouch/potli (black pepper, fennel seeds, dalchini/cinnamon, rose petals, cardamom small and big), salt, 1 chopped onion and ginger garlic paste.
I pressure cook the mutton. It takes around 20 minutes or 4-5 whistles on medium low. If not using pressure cooker, double the amount of water and boil till the amount reduces to half and mutton is almost done (not fully done)
Remove the pouch/potli, squeeze out the juices into the mutton stock or strain using a strainer
Making the Pulao:
Next, Take a thick bottomed vessel, add ghee or oil, after it is heated, add cumin seeds, whole red chilies, curry leaves, bayleaf, let the cumin crackle.
Add sliced onions, saute till pink, add onion and green chilies paste, add ginger garlic paste. Saute well till done and starts leaving some oil. Now add the boiled and strained mutton pieces and curd. Add soaked and strained rice. Add chopped tomatoes and chopped coriander.
Now measure the mutton stock and add stock according to the rice measure, so if the rice is 2.5 cups, the stock should be 2.5 cups as well, if it is less, add some warm water and make it 2.5 cups in total( some rice variety needs more water and some less- this is a very important point to note else the rice might turn mushy). Taste and adjust salt and mix well.
Keep cooking until almost all the water has dried and the rice is cooked.
For the last part which we call as “dum”, Lower the flame, and cover the vessel(I use an aluminium foil so that the steam does not escape). Cook for 10 minutes more. It is better to put the vessel on a tawa/griddle now.
Switch off and let rest. Open the lid, fluff it with a fork and serve. If you want a fragrant pulao, some kewra water or rose water or saffron milk can be added on top before the pulao is put on Dum !!
Suggested garnishings: Fried onion, chopped coriander leaves, mint leaves and even some fried cashews.
Serve with Curd Raita!
The same recipe an be used for Lamb or Chicken or even Paneer for Vegetarian yakhni Pulao
Have you ever eaten Mutton Yakhni Pulao !!
Or Do you make Mutton Yakhni Pulao too!! What recipe or what other way you follow? Any other special spices you add ? or any special tip? Do comment below and let me know.