Mutton Yakhni Pulao

A fragrant, comforting rice dish layered with tender mutton, aromatic yakhni stock, saffron, whole spices, and golden fried onions.

Recipe by @foodfrenzybyariba

Hero image here
Use your strongest finished-dish image, ideally full width.

---

Ingredients

Rice

• 4 cups long-grain basmati rice.
• Pinch of saffron.
• ¼ cup milk.

For the Mutton Yakhni Stock

• 1 tablespoon cumin seeds.
• ¾ tablespoon fennel seeds.
• 1½ tablespoons dried rose petals.
• 2 medium onions, quartered or sliced.
• 16 to 18 garlic cloves.
• 2-inch piece ginger, sliced or crushed.
• 2 star anise.
• 8 to 10 green cardamom pods.
• 10 to 12 cloves.
• 2 pieces mace.
• 3 cinnamon sticks, approximately 1 inch each.
• 2 tablespoons coriander seeds.
• 1 kilogram bone-in mutton, lamb, or goat, cleaned and washed.
• 7 cups water.
• Salt to taste.

For the Yakhni Pulao

• 150 grams ghee or oil.
• 2 to 3 bay leaves.
• 3 large onions, finely sliced.
• 6 to 8 green chilies, slit.
• Salt to taste.
• 1 cup yogurt, approximately 240 grams, whisked well.
• 6½ cups prepared yakhni stock.
• 1 teaspoon garam masala powder.
• Few drops kewra essence or kewra water.
• ¼ cup birista, or golden fried onions.

---

Directions

1. Prepare the Rice

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

In a separate bowl, soak a pinch of saffron in ¼ cup milk and set aside.

2. Make the Mutton Yakhni

Place the cumin, fennel, rose petals, onion, garlic, ginger, star anise, cardamom, cloves, mace, cinnamon, and coriander seeds into a clean muslin cloth. Tie securely to create a spice bundle, or potli.

Place the mutton in a pressure cooker with the prepared potli, 7 cups of water, and salt.

Bring to a boil, then pressure cook until the mutton is just tender. Avoid overcooking.

Allow the pressure to release naturally.

Remove the mutton from the stock. Squeeze the potli into the stock to extract the remaining flavor, then discard the spice bundle.

3. Build the Pulao

Heat the ghee or oil in a large casserole pot or handi.

Add the bay leaves and cook for a few seconds. Add the sliced onions and cook until they begin to turn golden.

Add the slit green chilies and cook briefly.

Add the cooked mutton and gently sauté over high heat for 2 to 3 minutes.

Add the salt and whisked yogurt. Mix well and cook for approximately 1 minute.

Drain the soaked rice and gently add it to the pot.

Pour in exactly 6½ cups of yakhni stock. If you do not have enough stock, add water until the total liquid reaches 6½ cups.

Add the garam masala and kewra essence. Stir gently and bring to a boil.

Cook over high heat until approximately 90% of the liquid has been absorbed.

4. Finish on Dum

Pour the saffron-infused milk evenly over the rice.

Cover the pot tightly with foil and the lid, then cook on dum for approximately 15 minutes.

Gently fluff the rice and garnish with birista.

Serve warm with raita, yogurt, or your favorite salad.

---

Cooked in the Grove Collection

This is where I would place your Grove 4.4 QT Ceramic Nonstick Casserole Pot lifestyle image.

Then a short product callout:

Made for meals worth gathering around.

From aromatic rice dishes to soups, braises, and one-pot favorites, the Grove 4.4 QT Ceramic Nonstick Casserole Pot brings everyday versatility and Phantom style to the kitchen.

SHOP THE GROVE CASSEROLE POT

---

About the Recipe Creator

Recipe by Ariba

Thank you to Ariba of @foodfrenzybyariba for sharing this Mutton Yakhni Pulao recipe with Phantom.

Follow @foodfrenzybyariba for more recipes and cooking inspiration.