Do you love to make pulao with mutton? Then, you must read this recipe. This Mutton Yakhni Pulao is a recipe that uses mutton stock teamed up with basmati rice and whole spices. Why wait? Let’s get started!

Preparation Time: 10 mins
Cook Time: 1 hr 20 mins	Recipe Servings: 4
Total Time: 1 hr 30 mins

Ingredients for Spice Bag:

1. 1 tsp Coriander seeds
2. 1 tsp Cumin seeds
3. 1 tsp Pepper
4. 3 piece Cinnamon
5. 1 Star anise
6. 8 Cloves
7. 6 Cardamom
8. 1 Black cardamom [optional]
9. 1 Mace
10. Nutmeg [a small piece]
11. 1 tsp Fennel Seeds

Ingredients for Pre-preparation:

1. 2 cups Basmati Rice
2. 3/4 kg Mutton
3. 3 Green chilly
4. 1 medium sliced Onion
5. 1 piece Ginger
6. 10-12 Garlic
7. Salt as needed
8. 2 cups Water

Ingredients for Mutton Yakhni Pulao:

1. 3 tbsp Oil
2. 2 tbsp Ghee
3. 1 piece Cinnamon
4. 5 Cardamom
5. 5 Cloves
6. 1 Bay leaf
7. 1 tsp Cumin seeds
8. 1 tsp Pepper
9. 2 sliced Onion
10. 1 tbsp Ginger Garlic Paste
11. 7 slits Green chilly
12. 1 cup Curd [without sour]
13. 1/2 Lemon
14. 2 cups Mutton stock
15. Salt as needed

Step 1 – Soaking Rice:

Take 2 cups of basmati rice in a bowl. Wash and soak it for 30 minutes.

Step 2 – Mutton Pre-preparation:

Let’s make a whole spices bag. Take a cheesecloth or any other washed clean cotton cloth. Add all the ingredients listed for the spice bag one by one on the fabric. Tie it tightly and keep that aside.

Get ready with the pressure cooker and add 3/4 kg of mutton into it. Put the prepared whole spice bag into it. Add three green chilly, one medium-sized sliced onion, one piece of ginger, and 10 to 12 garlic pods into it.

Add required salt and pour 2 cups of water. Keep the flame with medium heat. Close the cooker with lid and wait for 5-6 whistles until mutton tender. Remove the spice bag. Separate the mutton pieces and remove ginger and green chilly as well. Filter the mutton stock for later use.

Step 3 – Making Mutton Yakhni Pulao:

Heat the heavy bottom vessel with medium heat and pour 3 tbsp of oil into it. Add 2 tbsp of ghee, one piece of cinnamon, five cardamoms, five cloves, and one bay leaf.

Add 1 tsp of cumin seeds, 1 tsp of pepper, and fry it for 30 seconds. Put two sliced onions and saute them for 4-5 minutes. Add 1 tbsp of ginger garlic paste, seven green chilly with slit, and fry it for 2-3 minutes until the raw smell disappears.

Add the cooked mutton pieces and mix it for a minute. Pour one cup of curd that is without the sour. Squeeze the 1/2 lemon to spread the extract over the mixture and mix it well. Pour the 2 cups of mutton stock along with the required salt.

Allow it to boil, and then add the soaked rice into it. Mix it well. Cover it with and cook for 10 minutes with medium heat. After that, this time seal it with aluminum foil. Cover it and cook for 15 minutes with low heat. Turn off the flame and let it rest for 20 minutes. Now, the Mutton Yakhni Pulao is ready to serve!

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