Mutton yakhni pulao is a complete meal in itself. Ingredients. Hello Shanti, Add sliced onions and fry until they … … Add this to your pot, alongside the salt and 7 cups of water, Allow this to simmer covered on low for about 1hr 15mins. Making Yakhni First : Take the meat, wash under tap water to remove any hair and unwanted part. Thank you for sharing, I have made it and my house is full of fragrance. This is significantly longer than a Chicken Pulao, which only needs half an hour. Thanks for sharing! Pair with masala chhaas (buttermilk) or cold drinks and Enjoy. Mutton Yakhni Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. Thank you so much. Hi Niyati, All your recipes are amazing. You can garnish this with crunchy fried onions - it goes wonderfully. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Mutton Pulao | Mutton Yakhni Pilau | Pakistani & Indian Recipe. For the reason that we are adding a cup of curd, it will also add the liquid to pulao. Let the rest of the things remain the same as you will not be increasing the amount of rice. The meaning of yakhni is stock of meat like chicken or mutton. It is often the base for many foods including pilaf (pulao) and other shorbas or soups. The soupy texture what we get after the meat cooks is called as Yakhni. To make this super easy and indulgent Kashmiri mutton yakhni recipe, you need mutton, curd, cardamoms, cloves, and cinnamon. Heat ghee in a pan. I never thought about putting spices in the bag too, we usually just put them in the meal and strain them out. Mutton Yakhni Pulao is a mildly flavored pulao made using the ghosht/mutton. What comes to your mind when you think of Mutton Pulao? For the reason that we are adding a cup of curd, it will also add the liquid to the rice, so we are adding 6& ½ cups of yakhni stock only. Celebrating it with friends and families is really what makes it more enjoyable and delightful. Now, once the mutton is done, allow it to release the pressure to its own. https://www.mirchitales.com/yakhni-pulao-mutton-yakhni-pulao-goat-meat-pilaf Now add all the ingredients mentioned under the heading of Yakhni/Meat Stock. Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. I am giving here my mom’s recipe of Beef Yakhni Pulao. Add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil. The mutton … Set aside. Aroma in pulao is attributed to whole spices, kept in a spice bag or sachet d’épices. A family favourite. So in this regard, my best advice is to get your hands on fresh meat. Made it twice and it was yummy. Comfort, knowing I can always turn to this recipe like a faithful, old friend who forever has my back. This method makes a Mutton Pulao much more approachable for me, as a busy Mother who really doesn’t need extra hassle or dishes to deal with, but still wants to cook a family favourite. The potli i.e. To make the Yakini boil the Mutton with spices, fennel seeds, and water. Enjoy it warm and please resist the temptation to serve the yakhni pulao with any spicy curry or other accompaniments … The spices are not mixed with rice but cooked inside a piece of cloth. I have been using Tefal nad prestige brand nonstick till date. 2. 3. Heat ghee in a pot and add that spice bag in it. I follow your recipe and tried few one, got appreciation as well. Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Hi Farrukh, you are awesome. Mutton yakhni … Most noteworthy, remember to cook the meat pieces just right and DO NOT over cook it. Our mutton Yakhni Pulao Recipe is the unique and old traditional way. Palak Paneer rice is my family's favorite dish. I followed your method and made yakhni pulao, everyone loved it, it was so delicious. thank you so much Garnish it with birista (golden fried onions) and serve with raita, yogurt or salad of your choice. To begin with, heat ghee or oil in handi or pan. Now, tie it well with the string to secure all the whole spices into it to form a potli . Now,  add boiled mutton and gently sauté it on high heat for another 2-3 minutes. I personally find the long, slow simmer therapeutic. Right from this gosht pulao to various Biryanis, Kababs, variety of Tandooris, Dahi Vada and what not. While the rice is soaking, add a pinch of saffron in ¼ cup of milk and set aside. Lucknowi mutton has a wonderful taste and flavor. Hello Beth, Here we give you a delicious Mutton Yakhni Pulao Recipe. This yakhni is an urudu word. Add green chilies slit and fry for another few seconds. Specially prepared during Eid Al Adha, this pulao serves as an delicious side dish to a long array of different mutton gravies prepared for the day. Making Yakhni First : Take the meat, wash under tap water to remove any hair and unwanted part. https://www.archanaskitchen.com/yakhni-pulao-with-chicken-recipe So delicious, thank you for posting this deeeetailed recipe, JZK. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. I would suggest, for 1.5 kg meat, increase the ratio of whole spices in potli to make Yakhni and a cup of water more, that will be enough. Mutton Yakhni Pulao (Pakistani Dish) DIRECTIONS. The long list may seem daunting for someone who isn’t very familiar with them. Source: Chef Shireen Anwar in Masala Mornings on Masala Cooking . I prefer this pulao dish to be of mutton over the chicken one. On to the recipe! I am glad everyone at your home loves it, especially the little one . Add some salt, put it on the heat and bring it to a boil. I personally feel like this is a perfect combination and doesn’t need any more additions. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 1 tbsp coriander seeds (dhania) 1 tbsp fennel seeds (saunf) 1 tsp cumin seeds (zeera) 2 black cardamom (bari elaichi) 3-4 green cardamom (choti elaichi) Add enough water and close the lid, and swich to the 'meat' mode. Whole spices bag. Now add onion and cook it for 1 minute. Usually, I soak it for 45 minutes for better results. Add garlic ginger paste and mix it. Mutton Yakhni Pulao (Mutton Pilaff) - This wonderful popular pilaff (pulao) is served at Pakistani weddings.