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Mutton Yakhni Pulao

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INTRODUCTION

Mutton Pulao is a fragrant and flavorful rice dish made with tender pieces of mutton (goat or lamb meat), aromatic spices, and basmati rice. It is a popular dish in South Asian cuisine, especially in India, Pakistan, and Bangladesh. 

Mutton yakhni pulao is the dish that increase the glory of your feast. And if you know how to make Mutton yakhni pulao properly, it’s dish that doesn’t even require much effort but it looks great in any feast.  Unlike biryani, which is more spiced and layered, mutton pulao tends to have a subtler flavor, letting the taste of the meat and rice shine through without being overwhelmed by too many spices.

YAKHNI (Mutton Stock)

Yakhni is a flavorful broth or stock traditionally made by simmering meat (usually mutton, chicken, or beef) with a variety of aromatic spices. I started making Yakhni Pulao after marriage and realized it is much easier than Biryani.  There are two ways to make Yakhni pulao. You can make it in one day or you can divide this work into two days. I make yakhni a day before and then make yakhni rice the next day. That’s how you don’t have too much burden on one day. But you have to make sure that the meat is only 70 percent cooked because if the meat is fully cooked, the meat will break into the stock. 

To make yakhni, the meat is slow-cooked with whole spices like cinnamon, cloves, cardamom, bay leaves, black peppercorns, and sometimes fennel and ginger. When you put all the ingredients of mutton yakhni in the pot. Then cook it first on high flame, when it starts to boil, then put it in low flame until your mutton is 70 percent cooked. Purpose of keeping it on low flame for almost an hour is that all the flavor of spices and mutton juices goes inside the stock. As you know that it will be the base of yakhni rice. In this way, a very flavorful mutton yakhni pulao will be made.

INGREDIENTS TO MAKE MUTTON YAKHNI PULAO

INGREDIENTS TO MAKE MUTTON STOCK 

  • 4 pounds of mutton 
  • 4 litre of water 
  • 2 onion
  •  2 garlic cloves 
  • 1 big piece of ginger 
  • 6 whole green chilies 
  • 4 Tablespoons of coriander 
  • 4 Tablespoon of fennel seeds
  •  2 black cardamon 
  • 2 pieces of cinnamon sticks 
  • 6 green cardamoms 
  • 10cloves 
  • 2 bay leaves 
  • 2 teaspoons of black pepper

 INGREDIENTS TO MAKE MUTTON PULAO RICE 

  • 10 US cups of rice 
  • 19 US cups of mutton stock
  •  2 cups of yogurt
  •  4 tomatoes 
  • 2 cups of oil 
  • 2 sliced onions 
  • 2 tablespoons of ginger garlic paste 
  • 2 tablespoons of green chili paste 
  • 2 black cardamon 
  • 2 pieces of cinnamon sticks 
  • 6 green cardamoms 
  • 10 cloves 
  • 2 bay leaves 
  • 2 teaspoons of black pepper

Mutton Yakhni Pulao recipe

Prep Time

30 Mins.

Cook Time

1-2 hours for mutton stock

1 hour for mutton yakhni pulao rice

Total Time

atleast 3 hours

How To Make Mutton Yakhni Pulao

Here’s a step-by-step recipe for Mutton Yakhni Pulao, a fragrant and flavorful rice dish that’s a hit at any special occasion. The recipe serves about 10-12 people.

Instructions:

Step 1: Prepare the Yakhni (Broth)

  1. In a large pot, add the mutton pieces and all the ingredients listed under yakhni.
  2. Wrap the whole spices (cumin, coriander, peppercorns, fennel seeds) in a muslin cloth or cheesecloth to make a spice bag (potli), and add it to the pot. This makes it easier to remove the spices later or you can add the whole spice directly into the broth and after that, stain the yakhni 
  3. Add about 4 litre of water and bring it to a boil. Lower the heat, cover the pot, and let it simmer for about 1 hours until the mutton is 70 percent cooked.
  4. Once the mutton is 70 percent cooked, strain the broth, setting aside both the mutton and the liquid yakhni. Discard the spice bag and ginger-garlic.
  5. Measure the yakhni. You will need about 19 cups for cooking the rice. If there is more, you can reduce it by simmering. If it is less than add more water into it but it should be boiled water.

Yakhni Puloa ingrediants

Step 2:

Step 2: Prepare the Pulao

  1. In a heavy-bottomed pot or pan add 2 cups of oil over medium heat.
  2. Add the sliced onions and cook, stirring frequently, until they turn golden brown.
  3. Stir in the ginger-garlic paste and white and black cumin sauté for another minute until the raw smell disappears.
  4. Then add the tomato puree and yogurt. Then add the grind whole spices.
  5. Add the cooked mutton pieces and sauté for 5-10 minutes, allowing the mutton to absorb the flavors of the spices and onions.

Step 3: Cook the Rice

 
  • Add the strained yakhni (broth) to the pot. Here I am adding 18-19 cups of yakhni for 20 cups of rice. Add salt to taste.
  • Bring the mixture to a boil, Drain the soaked basmati rice and gently add it to the pot with the mutton and yakhni. Stir carefully to coat the rice with the ghee and spices.
  • Cook it on high flame, until little bit of water is left at the edges then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes. Do not open the lid while the rice cooks.
  • After 20 minutes, turn off the heat and let the pulao sit for another 10 minutes with the lid on to allow the rice to steam

Step 4: Garnish and Serve

  • Fluff the rice gently with a fork to separate the grains.
  • Garnish with fresh coriander and mint leaves for added fragrance (optional).
  • Serve hot with a side of raita, salad, or a simple yogurt dip.

Step 6: Mix and plate the Mutton pulao

Enjoy your flavorful and aromatic Mutton Yakhni Pulao!

Variations

  • Yakhni Pulao: A version where the mutton is simmered in a spiced broth (yakhni), which is then used to cook the rice. As you can see above in this recipe
  • Kashmiri Mutton Pulao: A sweeter variation with the addition of saffron, dried fruits like raisins, and nuts like almonds. You can add any nuts you like
  • Hyderabadi Mutton Pulao: is slightly spicy and garnishing with fried onions, mint, and coriander.

Tips To Make Perfect Mutton Pulao

 

Making Mutton Yakhni Pulao can be a delicate process, but with the right tips and techniques, you can achieve a perfectly fragrant and flavorful dish. Here are some key tips to help you make a perfect mutton yakhni pulao:

1. Use Good Quality Mutton

  • Choose bone-in mutton pieces, preferably from the shoulder or leg, as they add more flavor to the stock (yakhni). Without bone then it’s flavor will not be so good.
  • Make sure the meat is fresh, as stale meat can give a strong odor and alter the taste.

2. Select the Right Rice

  • Use long-grain basmati rice, which will remain fluffy and separate after cooking.
  • Wash the rice thoroughly to remove excess starch, and soak it for 20-30 minutes before cooking to ensure even cooking and prevent it from becoming sticky. Good quality of rice is very important for making a rice dish

3. Prepare a Flavorful Yakhni (Stock)

  • The yakhni is the essence of the pulao, so flavor it well.
  • Use whole spices like cinnamon, cardamom, cloves, fennel seeds, bay leaves, star anise, and black peppercorns. Bundle them in a muslin cloth or cheesecloth to make a spice sachet, which makes it easy to remove them after the stock is done. You can also add spices to the mutton stock without wrapping it in cloth but then you have to stain the stock before making yakhni rice.
  • Simmer the mutton with these spices and aromatics like ginger, garlic, and onions on low heat. This slow cooking allows the flavors to infuse into the meat and stock.
  • Cook until the meat is tender but not falling apart, as it will continue to cook with the rice. If the mutton starts to break from the bone then final look of mutton yakhni pulao will not be good.

4. Ratio of Rice to Stock

  • Maintain a perfect ratio of rice to yakhni to ensure the rice is fully cooked but not mushy. The ideal ratio is about 1.5 cups of yakhni for every 1 cup of rice.
  • Strain the yakhni after the mutton is cooked and measure it to ensure you’re using the correct amount.

5. Cook Rice and Mutton Together for Full Flavor

  • Once the yakhni is ready, fry onions until golden brown in ghee or oil. Add ginger-garlic paste and green chilies for added flavor.
  • Add the cooked mutton to this onion mixture, sautéing lightly to coat the meat with the flavors.
  • Add the yakhni, when the yakhni is start boiling, it’s time to add the rice. 

6. Cook on Low Heat (Dum)

  • After bringing the rice and mutton to a boil and when little bit of water is left at the edges lower the heat and cover the pot with a tight-fitting lid to steam (dum) the pulao. You can place a heavy object or dough around the lid to seal the pot and prevent steam from escaping.
  • Cook on very low heat for 15-20 minutes, allowing the rice to absorb all the liquid and the mutton to release its juices.

7. Rest the Pulao

  • Once the pulao is done, let it rest for 10 minutes with the lid on before serving. This helps the grains of rice settle and makes the dish more aromatic.

8. Use Ghee for Enhanced Flavor

  • Using ghee (clarified butter) instead of oil enhances the richness of the pulao and adds a subtle nutty flavor. If you don’t like ghee flavor then you can skip it.

9. Garnishing for Extra Aroma

  • Garnish the pulao with fried onions, mint, and coriander leaves. A sprinkle of saffron soaked in milk or water can also be added to give a luxurious touch and extra aroma.

10. Don’t Overcook the Rice

  • The rice should be fluffy and separate, not mushy. Keep a close eye on the cooking process, and avoid stirring too much to prevent breaking the rice grains.

By following these tips, you’ll get a fragrant, perfectly balanced Mutton Yakhni Pulao with tender meat and rice infused with deep flavors from the spices.

 

Best Cut Of Mutton/Lamb

For a flavorful Yakhni Pulao, the best cuts of mutton are those that have a good balance of meat, fat, and bones. Here are some ideal cuts:

  1. Raan (Leg): The hind leg of the mutton is tender and lean, making it great for pulao. It provides soft, juicy pieces of meat. This bone in mutton yakhni puao looks very good.

  2. Chaap (Ribs): Mutton ribs are perfect for flavor because the bones add richness to the stock (yakhni). The meat around the ribs remains tender and succulent.

  3. Puth (Shoulder): The shoulder has marbled fat and lean meat, which stays moist and flavorful when cooked for a long time, perfect for a slow-cooked pulao.

  4. Shaan (Shank): Mutton shanks are also an excellent option as they give a deep flavor to the broth due to the bones, while the meat becomes tender during cooking.

Using a combination of bones and meat ensures that the yakhni (broth) is rich, flavorful, and aromatic, giving the pulao its distinctive taste.

What goes well with Mutton Pulao

Mutton pulao is a rich and flavorful dish, and it pairs beautifully with a variety of sides and condiments that enhance its taste. Here are some great accompaniments:

1. Raita:

  • Cucumber Raita: Light and refreshing, it balances the richness of the pulao.
  • Mint Raita: Adds a fresh, cooling effect that complements the spices in the pulao.
  • Boondi Raita: The crispy texture of boondi in yogurt adds a nice contrast.
  • zeera yogurt:  You can also add cumin seeds to the yogurt and serve it with mutton yakhni pulao.

2. Salads:

  • Kachumber Salad: A simple salad with diced cucumbers, tomatoes, onions, and a dash of lemon and chaat masala adds freshness.
  • Pickled Onions: Sliced red onions soaked in vinegar or lemon juice, with green chilies, add a tangy crunch.

3. Chutneys:

  • Mint and Coriander Chutney: A zesty, green chutney that adds a punch of flavor.
  • Tamarind Chutney: Sweet and sour tamarind chutney pairs well with the savory pulao.

4. Pickles:

  • Mango Pickle or Lemon Pickle: Adds a sharp, tangy contrast to the rich flavor of mutton pulao.

5. Fried Items:

  • Papad: Crispy papad or papadam adds a nice crunchy texture alongside the soft pulao.
  • Samosas: Small, spicy mutton or vegetable samosas can be served as a side.

6. Kebabs:

  • Seekh Kebabs: Grilled, spiced mutton or chicken seekh kebabs make a delicious side.
  • Shami Kebabs: Soft and flavorful kebabs can add an extra layer of richness to the meal.

7. Desserts:

  • Kheer or Gulab Jamun: Traditional Indian desserts offer a sweet conclusion to a hearty pulao meal.

These sides and accompaniments not only enhance the dining experience but also provide a balance of flavors and textures with the rich and aromatic mutton pulao.

Despite all these things I enjoy eating mutton yakhni pulao alone because then you find the real flavor of mutton yakhni pulao

Recipe FAQS

Here are some commonly asked questions about Mutton Yakhni Pulao, along with their answers:

1. What is the difference between Mutton Yakhni Pulao and Biryani?

  • Answer: The key difference lies in the cooking technique and flavor profile. Mutton Yakhni Pulao is more subtly spiced and prepared by cooking the rice in a flavorful broth (yakhni), made with mutton, whole spices, and aromatics. The rice absorbs the rich flavor of the mutton and spices. Biryani, on the other hand, uses more intense spices, and the mutton and rice are layered and cooked together, often with yogurt and fried onions, resulting in a more complex and robust flavor. But both look delicious to eat.

2. What cut of mutton is best for Yakhni Pulao?

  • Answer: The best cuts of mutton for Yakhni Pulao are shanks, ribs, and shoulder pieces, as they release a lot of flavor and provide a tender, juicy texture. A mix of bone-in and boneless pieces ensures the broth (yakhni) is rich, while the meat remains succulent.

3. How do I prevent the rice from becoming mushy?

  • Answer: To avoid mushy rice:
    • Use good quality basmati rice and soak it for about 30 minutes before cooking.
    • Be careful with the amount of water or yakhni. Generally, the ratio is 1.5 to 1 (yakhni to rice).
    • Cook the rice on medium-high heat until most of the liquid is absorbed, then cover and steam on low heat (dum) for about 10-15 minutes to allow the rice to cook through without overcooking.

4. What spices are used in Mutton Yakhni Pulao?

  • Answer: Whole spices are essential for Mutton Yakhni Pulao. The common spices used include:
    • Bay leaves
    • Black cardamom
    • Green cardamom
    • Cinnamon sticks
    • Cloves
    • Cumin seeds
    • fennel seed
    • black cumin
    • Black peppercorns These spices are simmered with the mutton to create a flavorful broth, which is then used to cook the rice.

5. Can I make Mutton Yakhni Pulao in a pressure cooker?

  • Answer: Yes, you can use a pressure cooker to cook the mutton quickly. To do so:
    • Cook the mutton and spices with water in the pressure cooker until the meat is tender (about 20-25 minutes).
    • Once the mutton is cooked, strain the broth (yakhni), and use it to cook the rice separately in a pot or in the cooker without the lid, to avoid overcooking the rice. Obviously, the mutton yakhni pulao cook early in the pressure cooker.

6. How can I enhance the flavor of Yakhni Pulao?

  • Answer: To enhance the flavor:
    • Use fresh whole spices and roast them lightly before adding them to the broth.
    • Slow cook the mutton to let it release more flavor into the yakhni.
    • Add a ghee on top of the rice while it’s steaming to give a rich, aromatic finish.
    • Fried onions  can be added to the final dish for extra flavor and texture.
    • Use good quality mutton and rice.

7. Can I use chicken instead of mutton for Yakhni Pulao?

  • Answer: Yes, you can substitute mutton with chicken to make Chicken Yakhni Pulao. The cooking time will be shorter, as chicken takes less time to cook than mutton. You will still get a flavorful pulao, but the richness of the yakhni will be slightly lighter compared to mutton. 

8. How long does it take to cook Mutton Yakhni Pulao?

  • Answer: Cooking mutton yakhni pulao typically takes around 1.5 to 2 hours:
    • 45 minutes to 1 hour to prepare the yakhni and cook the mutton until tender.
    • 20-30 minutes to cook the rice with the yakhni and let it steam.

9. Can Yakhni Pulao be frozen for later use?

  • Answer: Yes, you can freeze Yakhni Pulao. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 2-3 weeks. Reheat it on low heat with a little splash of water or in the microwave before serving.

10. What is the best rice for Mutton Yakhni Pulao?

  • Answer: The best rice for Yakhni Pulao is long-grain Basmati rice. It is fragrant, fluffy, and absorbs the flavors of the yakhni beautifully, giving the pulao its signature taste and texture. But still you have to follow the process of making rice that I told you above, then it will turn out to be a perfect rice for mutton yakhni pulao.

These questions and answers will help anyone new to making Mutton Yakhni Pulao or those looking for tips to improve their dish!

 
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