MUTTON YAKHNI PULAO/MUTTON PULAO/YAKHNI PULAO/MUTTON BIRYANI Recipe with step by step description, tips and precise video – Today I am going to share my mom’s special recipe of Mutton Yakhni Pulao/mutton Pulao/Yakhni Pulao/Mutton Biryani. Yakhni pulao is among one of the best traditional mutton and rice recipes.
It has a combination of various spices used in perfect ratio which gives a very delicate and flavourful taste to this recipe. The process to prepare this Yakhni Pulao is no doubt very different, but it is not at all difficult. For making Yakhni pulao we first have to prepare Yakhni, that is Mutton Stock and then in this Yakhni we cook the rice for the Pulao. And for this reason we will divide most of our spices into two portions, one for the Yakhni and another for the rice.
We usually serve this Mutton Pulao recipe as a main dish, with just a simple vegetable raita and lemon wedges, but if you like you can have it with some gravy dish.
I love Yakhni pulao the way my mom prepares, and today I am sharing the same secret recipe with you all.
Share and spread My Flavours tasty and easy to cook homemade recipes with your friends!!
Do not forget to SUBSCRIBE myflavours to watch all the recipes first.
So let’s quickly see how to prepare Mutton Yakhni Pulao / Mutton Pulao…..
- Mutton – 1 Kg
- Onions – 400 Gms.
- Green Chili – 8-10
- Garlic – 80 Gms.
- Ginger – 30 Gms.
- Curd – 1.5-2 Cups (approx. 300-400 gms.)
- Coriander Seeds (Dhania) – 1 tbsp
- Fennel (saunf) – ¼ tsp
- Salt – as per taste
- Oil – 150 gms – ¾ Cup
- Rice – 750 Gms. / 4 ¼ cups
- Lemon juice – 1-1.5 tbsp
Whole Garam Masala:
- Clove (laung) – 1/2 + 1/2 tsp
- Black Pepper Corns (Kali Mirch ) – 1/2 + 1/2 tsp
- Black Cardamom ( Badi Elaichi ) – 1 + 1
- Cinnamon (Dal Chini) – 1 inch + 1 inch piece
- Shah Zeera – 1/2 + 1/2 tsp
- Bay Leaf (Tej Patta) – 2-3
- Wash and strain the mutton in a strainer and keep aside.
- Cut the onions into thin slices. Divide the onions into three equal portions. We will use the first portion for the Yakhni, second for the paste and the third one for rice.
- Divide the garlic into two equal portions. We will use the first portion for the Yakhni and the second for the paste. Add ginger into the second portion.
- Cut the green chilies into big pieces.
- Divide the whole garam masala into two equal portions. One portion will be used for the Yakhni and other for rice. Add bay leaves to the second portion.
- Take a square piece of cotton/ muslin cloth, wet it and squeeze out excess water. Now spread the cloth piece and put coriander seeds and fennel seeds in its center. Fold the cloth and tie a tight knot, so that the spices do not come out while cooking.
Steps for Yakhni:
- Take a pressure cooker and place on the burner at low flame; put half of the garam masala, half of the garlic, the spice potli, mutton, 1/3 onions, green chilies, salt, and curd. Mix everything well.
- If while mixing the cloth potli comes upwords, then press it in the center.
- Cover the pressure cooker, increase the flame to high and let the yakhni / mutton stock cook 80% to 90%. Turn off the heat and let the pressure release.
- Open the pressure cooker and take the cloth potli out and place it in a bowl.
- Separate the mutton pieces and other spices, from the Yakhni / mutton stock.
- Measure the yakhni. Here we have 4 ½ cups of yakhni. We are going to cook rice in this yakhni.
- To cook rice, water should be double the quantity of the rice that is 8 ½ cups.
- So add the remaining 4 cups of fresh water into the bowl having potli.
- Press and squeeze the cloth potli 2-3 times into this water. Take the potli out and keep it aside.
- Mix the mutton stock with this water. Keep this measured water aside.
Steps for cooking rice:
- Wash and soak rice in fresh water.
- Take a grinder and add ginger, ½ of the garlic and 1/3 of the onions into it. Close the lid and make a smooth paste without using water. Keep aside.
- Take a heavy bottom pan or kadhai, pour oil / ghee into it.
- Once the oil is heated, reduce the flame and add the remaining whole garam masalas (with bay leaves) into it.
- After 5-10 seconds, add the remaining 1/3 onions into it. Increase the flame and let the onions fry until golden.
- Add ginger, garlic and onion paste (we made above). Cook it for 2 minutes.
- Add the mutton and all the spices we separated from the Yakhni and cook until oil seperates.
- Now add the water and Yakhni / mutton stock mix, we kept aside above. Mix well.
- Drain the water from the rice and add them in the boiling stock.
- Give a very gentle mix.
- Taste the stock and adjust the salt and chili accordingly. If the spiciness is less, then add more of green chilies. Mix well and let it come to a boil.
- Place a tight lid, reduce the flame and cook until rice absorbs almost all the water.
- Meanwhile to DUM the pulao, keep a heavy bottom iron tava /griddle on another burner, at medium flame.
- When rice absorbs almost all the stock, add lemon juice into it and mix very gently.
- Place the tight lid and shift the kadhai on the hot tava.
- Reduce the flame to the lowest.
- Take a thick kitchen towel or cotton cloth and place it on top of the pan or kadhai, covering it fully from the top and lid.
- Let the pulao cook, on the hot tava, at low flame, for 10 minutes. Turn off the flame and let the pulao dum (rest covered), on the hot tava, for another 10- 15 minutes.
- Open it, and mix very gently.
- Serve the hot Yakhni mutton pulao with fried onions, lemon wedges and mint, tomato and onion raita.