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5 from 2 votes

Mutton/Lamb Yakhni Pulao Recipe

Moderately spiced and aromatic rice dish.
Course Main Course
Cuisine Bohra Cuisine, Indian, Pakistani
Keyword mutton yakhni pulao, Mutton/Lamb Yakhni Pulao Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 753kcal

Ingredients

For yakhni

  • 750 grams mutton with bones beef, lamb can be used as well

Spices for muslin bag

  • ½ tablespoon black pepper (kali mirch)
  • 3 tablespoon coriander seed (dhanya)
  • 2 tablespoon fennel seed (saunf)
  • 2 inch cinnamon (dal cheeni)
  • 1-2 black cardamom (bari elaichi)
  • 4 green cardamom (choti elaichi)
  • 1 bay leaf (tej patta)
  • 1 star anise (badiyaan phool)
  • 7 clove (laong)

Other

  • 1 small onion , cut four pieces
  • 1 inch ginger sliced
  • 6 clove garlic sliced
  • 4 cup water
  • Salt to taste

For Garnish

  • ½ cup oil
  • 6 green chilli slit in two and de seeded
  • 4 medium potatoes
  • 1 onion sliced
  • 5 garlic chopped
  • 1 bunch mint leaves

For Pulao

  • cup Sella basmati rice ,soak for 90 minutes or use Basmati rice soaked for 20 minutes
  • 2 medium onions sliced

Pulao Spices

  • tablespoon green chilli paste
  • tablespoon ginger garlic paste
  • 10 whole black pepper
  • 5 cloves
  • 1 inch cinnamon
  • 1 teaspoon cumin seeds
  • ½ tablespoon coriander powder

Other

  • 1 tomato chopped (optional)
  • 6 dried plum (aloo Bukhara)
  • 1 cup yogurt
  • ¼ teaspoon cardamom powder (elaichi powder)

Instructions

  • Make a clean piece of muslin cloth (6x6') and put all spices of muslin bag in it. Tie it tightly with cotton thread.

For Yakhni (Broth)

  • Put meat, muslin bag, garlic, ginger, onion ,water and salt in a stainless steel pot. Bring it to boil then cover the lid tightly and cook for 45 minutes on medium heat.

For Garnish

  • While Yakhni cook prepare garnish. In a pan take oil and fry garlic for 1 minute until crispy golden and remove on a kitchen towel.
  • In same oil fry green chillies for 30 second and put next to garlic on kitchen towel.
  • Now, fry potatoes until golden for 7 minutes. Keep turning from side to side.
  • Finally, fry onion slices until golden and remove another kitchen towel with all strand separated. ( Use remaining oil to fry onion slices of Pulao)

For Pulao

  • When Yakhni is ready. Strain Yakhni in colander. Squeeze the muslin bag tightly and discard. Keep Yakhni aside.
  • In a thick bottomed pot, fry onion slices on slow heat for 10 minute.
  • Mix meat and pulao spices in pulao pot with onion and fry on medium heat for 5 minutes.
  • Now, add tomato and dried plum, mix well and cover pot for 5 minutes until tomato softens and oil separates on the sides of pan.
  • Add yogurt and cook for another 2 minutes.
  • Finally, add Yakhni, soaked rice and mint leaves. Dip a finger or spoon in pot to check level of Yakhni above the rice layer. It should be 1 inch. If less add more water to make it 1 inch. Keep stirring occasionally.
  • Boil rice on medium heat until most of water is absorbed. Cover the lid and reduce heat to slow. (You may keep a griddle under the pot) Cook for 5-7 minutes. All water should be absorbed. Rice will be slight sticky but give another 10 minutes resting before serving and you'll see all grains separated.
  • Dish out rice in a plate and garnish with fried onions, garlic, chillies and fresh mint leaves.

Notes

You may use 50 grams Karan instead on aloo Bukhara and tomato. This makes delicious karan pulao.
If you like whitish pulao then just skip tomato.

Nutrition

Calories: 753kcal | Carbohydrates: 113g | Protein: 23g | Fat: 24g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 254mg | Potassium: 1256mg | Fiber: 12g | Sugar: 12g | Vitamin A: 345IU | Vitamin C: 45mg | Calcium: 204mg | Iron: 5mg