This is a well-tested yakhni mutton pulao recipe and comes out perfect every time with melt-in-the-mouth mutton and tempting garnish.
"Excellently explained recipe."
"I tried it today for the first time and it was yummy and close to perfect due to your detailed recipe.. thankyou so much 🙂"
1 hr 10 mins
Start by stir-frying the meat in the yakhni pot for 1-2 minutes until the color of the meat changes.
Now, add salt, ginger, garlic, onion, tomato, and whole spices for yakhni. Continue to stir-fry for another 1 minute so spices also get aromatic.
Then pour 4 cups of water into the pot and bring it to a boil.
Once, yakhni starts boiling, reduce the heat to medium-low and cover the pot and cook for 35-50 minutes just until the meat is tender.
Strain yakhni and separate the meat from the residue. Squeeze the residue in the strainer to extract as much juice as possible. Then discard the residue. Set the yakhni and meat aside
While yakhni cooks, soak basmati rice for 20 minutes or follow instructions on the packet for soaking.
Boil the potato (if using) with a little salt and set it aside.
Begin assembling pulao by frying a sliced onion on medium heat until very soft and translucent.
When the onion begins to turn golden add pulao spices and dried plums. Fry for 1-2 minutes.
Now mix in cooked meat and whipped yogurt and cook for another 2 minutes.
Add potato and only soaked rice. Make sure not to add any extra water along with soaked rice.
Measure yakhni. We need 2.5 cups of total liquid. So measure the yakhni and add extra water (if needed) to make 2.5 cups.) Also, add ½ of the mint leaves and save the rest for garnish.
Boil pulao rice on medium heat and stir occasionally. Rice grains have an opaque white center that is partially cooked with translucent outside and most of the water is absorbed.
When most of the water has dried and the rice is almost done, cover the pot tightly without letting any steam escape. Continue to cook on low heat for 10 minutes until the rice is almost dry and fully cooked. Yakhni pulao is ready.
By Mariam Sodawater