If you’re a fan of traditional cuisine, then you probably are no stranger to the mouth-watering flavor of White Yakhni Mutton Pulao. But if you have never tried the white version then this variation of the classic dish is a real treat for your taste buds,
With its rich, texture and fragrant aroma this White Yakhni Mutton Pulao will take your culinary skills to a higher level. From preparing the perfect broth to choosing the right spices, we’ll guide you through every step of the process to ensure that your dish is amazing. So get set to impress your family and friends with this delicious and authentic mutton recipe!
Table of Contents
- Ingredients for White Yakhni Mutton Pulao
- For the Yakhni (Broth)
- For the Mutton Pulao
- Steps to Make White Yakhni Mutton Pulao
- Tips for Making Perfect White Yakhni Mutton Pulao
Ingredients for White Yakhni Mutton Pulao
The first step in making White Yakhni Mutton Pulao is gathering all the necessary ingredients. Here’s what you’ll need:
For the Yakhni (Broth)
- Mutton with bones – 600 grams
- Salt to taste – 1.5 tsp
- Water – 2 cups
- Bouquet Garni –
- garlic – 6 cloves
- ginger – 1 inch
- cinnamon stick – 1 inch
- cloves – 6
- peppercorns – 8 to 10
- green cardamom – 3
- coriander seeds – 1 tbsp
- bay leaves – 2
- green chillies – 4
- onion – 1 small
For the Mutton Pulao
- Basmati Rice – 1/2 kg or 2 cups (soak for at least 30 min)
- Onion, sliced – 3 medium
- Oil – 3 tbsp
- Ghee – 1 tbsp
- Cashew nuts – 2 tbsp
- Whole spices – Cinnamon stick – 1″, black cardamom – 1, caraway seeds – 1 tsp
- Green chillies – 4
- Bay leaves
- Ginger-garlic paste – 1 tbsp
- Salt to taste – 1 tsp
Steps to Make White Yakhni Mutton Pulao
Now that you have all the ingredients, it’s time to start cooking. Follow these steps to make White Yakhni Mutton Pulao:
1. In a pressure cooker, add mutton pieces, salt to taste, and the bouquet garni. Add 2 cups of water and pressure cook the mutton until 3 to 4 whistles. Alternately, after the first whistle, reduce the heat and let it simmer for 10 minutes until the mutton is cooked and tender. Let the pressure of the cooker release on its own.
2. In another pot, heat 4 tbsp oil and add sliced onions. Fry them until they are golden brown. Also, fry a few cashew nuts. Remove and set aside.
3. Into the same pot, add caraway seeds, cloves, big and small cardamoms, cinnamon sticks, green chillies, and bay leaves. Then fry for a minute.
4. Add one sliced onion and fry until translucent. Add ginger-garlic paste and fry until the raw smell vanishes. Then strain the yakhni and add the mutton pieces to the pot and fry for a minute.
5. Now measure the mutton stock and add (it should be around 2 cups). Add water so that the liquid in the pot is approx. 3.5 cups. Add the juice of half a lemon and bring the stock to a boil on high heat.
6. Add the soaked rice, salt, and also a tablespoon of ghee. Let it boil on high heat until the liquid has been absorbed. Then reduce heat, cover the pot, and let it simmer for 5 to 6 minutes until the rice is cooked.
7. Allow a resting time of 5 to 10 minutes and fluff the rice gently with a fork before serving. Garnish with fried onions, raisins, and cashew nuts.
Tips for Making Perfect White Yakhni Mutton Pulao
Making White Yakhni Mutton Pulao can be a bit tricky, but with these tips, you’ll be sure to get it right:
1. Use good quality Basmati rice for the best results.
2. Soak the rice in water for at least 30 minutes before cooking to ensure that it cooks evenly.
3. Use good quality tender mutton for best flavours.
4. Use fresh ingredients and spices to enhance the flavor of the dish.
5. Adjust the amount of salt according to your taste.
6. Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
7. Let the pulao cook on low heat for the best results.
Serving Suggestions for White Yakhni Mutton Pulao
White Yakhni Mutton Pulao is a complete meal on its own, but you can serve it with a side of raita or salad if you like. Here are a few serving suggestions:
– Serve with cucumber raita or green salad for a refreshing and crunchy side.
– Top with fried onions, almonds, cashew nuts, and raisins, and serve.
– Serve with a side of mixed vegetable salad for a healthy and nutritious meal.
Health Benefits of White Yakhni Mutton Pulao
White Yakhni Mutton Pulao is not only delicious but also packed with health benefits. Here are some of the benefits of the ingredients used in this dish:
- Mutton is a great source of protein, iron, and vitamin B12, which are all essential for the body.
- Basmati rice is low in fat and rich in carbohydrates, thus making it a great source of energy.
- Yogurt is rich in probiotics, which promote digestive health and also boost the immune system. Serve Mutton Pulao with a bowl of yogurt raita.
- Almonds, raisins, and cashew nuts are good sources of healthy fats and antioxidants, which are essential for the body.
Frequently Asked Questions about White Yakhni Mutton Pulao
Q. Can I use boneless mutton for this recipe?
A. Yes, you can use boneless mutton, but using mutton with bones will give the yakhni more flavor.
Q. Can I use vegetable stock instead of yakhni?
A. No, it’s best to use yakhni for this recipe because it gives the pulao its unique flavor and aroma.
Q. Can I skip the cream in this recipe?
A. Yes, you can certainly skip the cream. Some Mutton Pulao recipes suggest using cream but I do not use cream to keep the pulao healthy.
Variations of White Yakhni Mutton Pulao
White Yakhni Mutton Pulao is a versatile dish that can also be customized to suit your taste. Here are some variations that you can try:
– Add vegetables like carrots, peas, and potatoes to make it a more wholesome meal.
– Use chicken instead of mutton for a lighter version of the dish.
– Add saffron or turmeric to give the pulao a beautiful golden color and a unique flavor.
Other Rice Preparations You May Like
Chicken Malai Seekh Kabab Biryani
Green Masala Chicken Biryani Recipe
Conclusion
White Yakhni Mutton Pulao is a delicious and flavorful dish that is sure to impress your family and friends. With the right ingredients and essential spices, you can make this authentic recipe easily at home. So go ahead, give it a try, and let your taste buds do the talking!
Printable Recipe
How to Make White Yakhni Mutton Pulao
Ingredients
For the Yakhni (Broth)
- 600 grams Mutton with bones
- 1½ tsp Salt to taste
- 2 cups Water
- Bouquet Garni
Bouquet Garni Ingredients
- 6 cloves garlic – 6 cloves
- 1 inch ginger – 1 inch
- 1 inch cinnamon stick – 1 inch
- 6 cloves
- 8 to 10 peppercorns
- 3 green cardamom
- 1 tbsp coriander seeds
- 2 bay leaves
- 4 green chillies
- 1 small onion
For the Mutton Pulao
- 2 cups Basmati Rice soak for at least 30 min
- 3 medium Onion sliced – 3 medium
- 3 tbsp Oil – 3 tbsp
- 1 tbsp Ghee
- 2 tbsp Cashew nuts
- Whole spices cinnamon stick – 1", black cardamom – 1, caraway seeds – 1 tsp
- 4 Green chillies
- 2 Bay leaves
- 1 tbsp Ginger-garlic paste
- 1 tsp Salt to taste
Instructions
- Pressure cook mutton for 3 to 4 whistles with 2 cups water, salt and bouquet garni.
- In another pot, heat 4 tbsp oil and add sliced onions. Fry them until they are golden brown. Also fry a few cashew nuts. Remove and set aside.
- Into the same pot, add caraway seeds, cloves, big and small cardamoms, cinnamon stick, green chillies and bay leaves. Then fry for a minute.
- Add one sliced onion and fry until translucent. Add ginger-garlic paste and fry until the raw smell vanishes. Then strain the yakhni and add the mutton pieces to the pot and fry for a minute.
- Now measure the mutton stock and add (it should be around 2 cups) . Add water so that the liquid in the pot is approx. 3.5 cups. Add the juice of half a lemon and bring the stock to a boil on high heat.
- Add the soaked rice, salt and also a tablespoon of ghee. Let it boil on high heat until the liquid has been absorbed. Then reduce heat, cover the pot and let it simmer for 5 to 6 minutes until the rice is cooked.
- Allow a resting time of 5 to 10 minutes and then serve. Garnish with fried onions, cashew nuts, raisins and almonds.
Notes
- Use good quality basmati rice for best results.
- Pressure cook mutton as per instructions in your pressure cooker manual.
- Add salt and spices to suit your taste.
- Garnish with fried onions and nuts of your choice.
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