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white mutton yakhni pulao

How to Make White Yakhni Mutton Pulao

Anita Rodrigues
Delicious and flavourful White Mutton Pulao with Yakhni. With the perfect spices and ingredients, you can make this amazing mutton pulao easily at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 persons

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

  1.  Use good quality basmati rice for best results.
  2. Pressure cook mutton as per instructions in your pressure cooker manual.
  3. Add salt and spices to suit your taste.
  4. Garnish with fried onions and nuts of your choice.
Keyword mutton yakhni pulao, white mutton pulao