Mutton Yakhni Pulao – Easy, Flavourful

This Mutton Yakhni Pulao is aromatic with entire spices, the gorgeous style of Basmati and tender items of mutton. That is pure, elegant cooking by way of flavours and what’s extra – it’s fairly fast to place collectively, which makes it good for weekdays as properly!

I really like Kashmiri meals – its simplicity and their skill to pack it with flavour. This Mutton Yakhni Pulao isn’t genuine Kashmiri however simply impressed by a number of the flavours.

Mutton yakhni pulao served on a black plate with onions and raita on the side

Yakhni – What does it imply

Yakhni merely refers to soup or broth or within the case of this mutton yakhni pulao – inventory made out of stress cooking mutton or lamb with aromatics and entire spices. Stress cooking releases all of the flavours FAST, cooks the mutton about 70% of the best way and creates probably the most flavourful inventory. This inventory turns into the bottom of this yakhni pulao.

The way to make Mutton Yakhni Pulao

Begin with getting all of the components. This recipe does require you to supply just a few components (primarily entire spices) that you could be not usually have in your kitchen however belief me, each spice performs a task.

The method to make the yakhni is pretty easy

Step by step images to show how to make yakhni for pulao
  1. Bouquet Garni all the entire spices and aromatics. This ensures that you just get all of the flavour with out having to choose the entire small spices off the mutton and yakhni
  2. Stress prepare dinner for 20 minutes on low. This cooks the mutton to about 60-70% which is what we would like
  3. Pressure the yakhni or the inventory and reserve it, setting apart the mutton as properly. They’ll each play a task later!

This creates the bottom of our recipe. That each one highly effective inventory or yakhni which can flavour our pulao. Let’s make the yakhni pulao subsequent.

Step by step images to show how to pressure cook the pulao
  1. Saute jeera (cumin), entire spices and chillies in ghee (don’t change this as much as oil please) to assist them bloom and launch their flavour
  2. Brown sliced onions. Maintain stirring often for extra even color
  3. Prepare dinner ginger garlic paste and spice powders, sauteeing until the uncooked odor goes away
  4. Dry roast the mutton within the onion combination for 2-3 minutes until it begins browning barely alongside the sides
  5. Add curd or yogurt and prepare dinner it stirring constantly until you’ll be able to’t see any white specks of curd anymore
  6. Add basmati rice that’s washed, soaked and drained, salt and the yakhni (inventory) that we had reserved earlier and Stress Prepare dinner for 12 minutes

The entire magic comes from the spices. By way of cooking, the method is kind of arms off in components.

Rice for Yakhni Pulao

I like utilizing basmati which can be whats used prominently in Kashmiri cooking. Use aged basmati rice that’s labelled ‘basmati’ moderately than ‘lengthy grain rice’ which isn’t true basmati. True basmati has a fantastic aroma, and ageing makes the rice extra tasty and offers you grains that stay separate whereas cooking.

Closeup of yakhni pulao to show the texture of rice and mutton pieces

Greatest lower of Mutton/Lamb

Search for bone-in shoulder lower which has some fats and stays tender because the pulao cooks. The cooking time could seem quick to some but when the mutton you employ is of fine high quality, this cooking time is ideal.

This pulao surprises everybody with its flavours that are easy however sturdy. The mutton is so tender, you solely want one hand. As a result of we use yakhni, the rice has flavour in each chunk. And regardless of stress cooking, every grain is separate and never sticky. Don’t skimp on the ghee. It is a celebration!

Serve this with raita. This doesn’t want far more!

Watch the Video

Mutton yakhni pulao served on a black plate with onions and raita on the side

Mutton Yakhni Pulao

Flavourful, elegant mutton yakhni pulao is really easy that you may whip it up for dinner, particularly when you make it in a Stress cooker. Aromatic rice, tender items of meat, that is match for a celebration.


Course: Primary Course

Delicacies: Kashmiri, North Indian, Pakistani

Key phrase: basmati recipes, mutton recipes, mutton yakhni pulao, Yakhni pulao

Prep Time: 10 minutes

Prepare dinner Time: 40 minutes

Complete Time: 50 minutes

Servings: 6 folks

Energy: 643kcal


For the Bouquet Garni

  • 1 giant Onion lower into giant chunks
  • 1 inch Ginger lower into chunks
  • 8 Cloves Garlic
  • 1 Bayleaf
  • 2 Inexperienced Cardamom
  • 1 Black Cardamom
  • 1 Teaspoon Black Peppercorns
  • 1 Tablespoon Saunf
  • 1 Tablespoon Coriander Seeds
  • 1.5 inch Cinnamon Stick
  • 1 Star Anise
  • 4-5 Cloves
  • 1 Mace
  • 8-10 Saffron Strands


  • 500 grams Mutton
  • 4 Cups Water
  • 1 Teaspoon Salt

For the Pulao

  • 450 Grams Basmati Rice approx 2 cups, washed and soaked for half-hour
  • 3 Tablespoons Ghee
  • 1 Teaspoon Cumin Seeds
  • 4-5 Cloves
  • ½ Teaspoon Peppercorns
  • 2 Inexperienced Cardamom
  • 1 Black Cardamom
  • 2-3 Inexperienced Chillies slit
  • 1 inch Cinnamon
  • 1 Bayleaf
  • 2 Onions sliced
  • Pinch of Hing asafoetida
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Fennel Powder
  • ½ Teaspoon Jeera Powder
  • ½ Cup Curd
  • 1 1/4 Teaspoons Salt


For Mutton

  • Add mutton, bouquet garni, salt and water to a stress cooker. Prepare dinner on excessive and after the primary whistle, stress prepare dinner on low for 20 minutes. Let the stress launch naturally

  • Take away the bouquet garni with tongs. Drain the remaining mutton and inventory, reserving the mutton and inventory (yakhni) individually. Squeeze out all of the juices from the bouquet garni into the inventory.

For the Pulao

  • Add ghee to a stress cooker on medium excessive and permit it to warmth up. As soon as scorching, add cumin, cloves, peppercorn, cardamom, inexperienced chillies, cinnamon and bay leaf. Saute for 1-2 minutes or till aromatic.

  • Add sliced onions and fry on medium warmth till golden brown, 2-4 minutes. Add ginger garlic paste, hing, fennel powder and jeera powder. Prepare dinner for 3-4 minutes on low warmth, stirring regularly.

  • Add mutton and dry roast for 2-3 minutes. Add curd and prepare dinner stirring constantly for 3-4 minutes.

  • Add rice, salt and measure 3 1/4 cups of reserved inventory (yakhni). Combine to mix. Stress prepare dinner for 12 minutes on low. Let the stress launch naturally and serve scorching.


Energy: 643kcal | Carbohydrates: 73g | Protein: 23g | Fats: 28g | Saturated Fats: 13g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 81mg | Sodium: 997mg | Potassium: 494mg | Fiber: 5g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

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