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Want to learn how to Cook Mutton Yakhni Pulao? I am sure this would help you make the best pulao you would have ever tasted. Let's make some delicious Mutton Yakhni Pulao together, it’s easy and delicious and I bet you will say you like this more than Mutton Biryani once you make it.

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🍽️Yakhni Pulao Recipe🍽️

Mutton Yakhni Pulao is a flavorful rice dish made with tender mutton cooked in a spiced yogurt broth.

To cook Mutton Yakhni Pulao, simmer tender mutton in a spiced yogurt broth until flavorful. Combine this with fragrant basmati rice and cook until the rice is perfectly infused with the rich, aromatic mutton yakhni. Enjoy this delightful dish!

Ingredients

For Cooking the Mutton and Preparing the Yakhni:
500 gm mutton
1 1/2 tsp salt
1 1/2 tbsp ginger, garlic, and green chili paste (7-8 garlic cloves, 1 big piece of ginger, 3 green chilies)
1 medium onion, sliced
1/2 tsp cumin seeds
1 bay leaf
600 ml water
For the Pulao Spice:
1 tsp fennel seeds
1 tsp cumin seeds
7-8 green cardamom
1 black cardamom
1 mace
1/2 nutmeg
1 tsp black pepper
1 cinnamon stick
7-8 cloves

For the Pulao:
3 tbsp oil
1 tbsp ghee
Few whole spices (ajwain, cumin, cinnamon, bay leaf, green cardamom, cloves, black pepper)
1 medium onion, sliced
1 tbsp ginger, garlic, and chili paste
1 tsp coriander powder
1 tbsp salt (or as required)
1/2 cup curd
1 1/2 cup basmati rice (washed)
1 tbsp coriander leaves, chopped
2 tsp mint, chopped
2 slit green chilies
1 tsp kewra water
3 tsp pulao spice (from above)

For Garnish:
Fried onion
Mint leaves, chopped
Coriander, chopped

Method:

1. Prepare the Yakhni:
1. In a pressure cooker, add the mutton, salt, ginger-garlic-green chili paste, sliced onion, cumin seeds, bay leaf, and water.
2. Cook on high heat until the first whistle, then lower the heat and cook for 5-6 whistles or until the mutton is tender. Check the meat after 4 whistles to ensure it's not overcooked.

2. Make the Pulao Spice:
1. Dry roast the fennel seeds, cumin seeds, green cardamom, black cardamom, mace, nutmeg, black pepper, cinnamon stick, and cloves in a pan until fragrant.
2. Let them cool, then grind to a fine powder. Reserve 3 tsp of this spice mix for the pulao.

3. Prepare the Pulao:
1. In a kadai, heat the oil and ghee.
2. Add the whole spices (ajwain, cumin, cinnamon, bay leaf, green cardamom, cloves, black pepper) and sauté until they release their aroma.
3. Add the sliced onions and cook until golden brown.
4. Add the mutton pieces, ginger-garlic-chili paste, and coriander powder. Fry for 2 minutes.
5. Add the curd and cook for 2-3 minutes until the oil separates.
6.next add the prepared pulao masala and fry for 2 mins.
7. Next add the rice, the yakhni, mint,coriander and mix well .
8. Cover the kadai and cook on low heat for 6-7 minutes until the flavors meld together and the rice is cooked through.

4. Garnish and Serve:
Garnish with fried onions, chopped mint, and coriander leaves before serving.

Timestamps:
0:00 - Intro: My Love for Yakhni Pulao
0:10 - Perfectly Cooked Mutton
0:24 - Ingredients: Mutton Cuts
0:33 - Preparing the Mutton Stock
1:00 - How many whistles required.
1:30 - Separating the Mutton and Stock
1:40 - Essential Cookware Highlight
2:04 - Making Pulao Masala
2:23 - Cooking the Pulao
2:35 - Preparing the Basmati Rice
2:44 - Mixing Mutton with Spices
3:01 - Adding Yogurt and Pulao Masala
3:28 - Cooking the Basmati Rice with Stock
3:56 - Final Touches and Garnishing
4:10 - Serving the Yakhni Pulao

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