Mutton Yakhni Pulao

Gluten-free

Easy to make

Falvorful

Comforting Meal

Main Ingredients

Basmati Rice

Mutton  or Lamb

Bay Leaf

Onion

Peppercorn

Ginger

Garlic

Step 1

Rinse and soak the long grain basmati rice for at least 30 minutes.

Step 2

Place a large pot over medium-high heat. Add all of the ingredients for yakhni broth. Add the meat (goat or lamb). Bring to a boil. Then reduce heat to low. Cover and let it cook for 70-90 minutes. Check that the meat is tender.

Step 3

Heat oil or ghee in a dutch oven or large pan over medium heat. Add the onions and fry them till they are light brown for about 8 minutes.

Step 4

Then add the whole spices (bay leaf, cardamom, cloves, black peppercorns, cumin seeds), green chili pepper, garlic, and ginger, and sauté for a minute until aromatic.

Step 5

Add the reserved meat pieces, mix well, and sauté for 2-3 minutes.

Step 6

Add whisked yogurt and mix. Cook for 1-2 minutes.

Step 7

Add the salt, garam masala, and lime juice. Stir and cook for another minute. Add reserved stock, and mix well. Bring it to a boil.

Step 8

Drain water from the soaked rice, and add it to the pan.

Step 9

Bring to a boil. Once the rice comes to a boil again, reduce the heat to low. allow to cook for 15 minutes until all broth is absorbed by the rice.  Turn off the heat and allow to rest for another 10 minutes.

Step 10

Garnish with cilantro. Fluff the rice gently. Optionally, you can top with some birista (fried onions).

 And it's ready!

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