Fragrant, comforting, and easy to serve as a complete meal, Yakhni Pulao (Mutton Pulao) is a gluten-free, non-vegetarian Indian main made with simple everyday ingredients in about 135 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 120 minutes
  • Total time: 135 minutes
  • Yield: 4 · 4 to 6
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1½ lbs. (¾ kg) bone-in mutton ((goat or lamb, can cut down to 1 lb or ½ kg))
  • 1 tablespoon ghee (or oil)
  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds ((may omit))
  • 6 green cardamoms
  • 1 black cardamom
  • 6 cloves
  • 2 inch piece of cinnamon
  • 1 medium (100 grams) yellow or white onion (sliced or quartered)
  • 4 large cloves (12 grams) garlic
  • 1 inch (12 grams) ginger (peeled & sliced)
  • 1½ teaspoon sea salt ((+ ½ to 1 tsp more to adjust))
  • 3 cups (710 ml) hot water ((+ more to adjust later, read notes))
  • 2 cups (360 grams) aged extra long basmati rice ((read notes))
  • 3 tablespoons (45 ml) ghee
  • 1 bay leaf
  • 1 to 2 star anise
  • ¾ teaspoon shahi jeera ((Indian caraway seeds or sub with cumin seeds))
  • 2 inch cinnamon piece
  • 6 green cardamoms
  • 1 tablespoon (20 grams) ginger garlic paste ((or 10 grams each grated))
  • 2 to 4 green chilies (slit or chopped (sub with ½ teaspoon crushed black pepper, or use both))
  • 1 medium (1 cup, 100 grams) red onion (sliced thin)
  • ¼ cup (60 ml) Greek yogurt ((optional))
  • ½ teaspoon garam masala ((may double if you want))
  • 1 teaspoon fennel powder ((or crushed fennel seeds))
  • 2 tablespoons coriander leaves ((+ fried onions to garnish))

Method

How to make Yakhni

  1. Heat a tablespoon of ghee in the pot or pressure cooker and add the mutton. Sear for 5 mins on a medium high heat.
  2. Stir in the whole spices mentioned for yakhni and let them sizzle for a minute. Add salt, onions, ginger & garlic. Pour hot water & mix well.
  3. Pressure cooker: Cover with a lid and pressure cook for 3 whistles on a medium heat or in the instant pot for 8 to 10 mins. When the pressure drops, open the lid, it should be fully cooked.
  4. Cook in a pot: Bring to a rolling boil and skim off the froth. Cook until the meat is tender. It should be cooked fully but not overcooked.
  5. Remove the mutton and reserve aside in a bowl & cover. Strain the yakhni and press down with a spoon to extract the flavors. Discard the spices, onions etc in the strainer. Measure the yakhni and add more water to make it 4 cups (945 ml). (read notes)

How to make Mutton Yakhni Pulao

  1. When you are ready to make the pulao, rinse rice thrice and soak in 4 cups of water for only 30 mins. Later drain to a colander.
  2. Heat a wide pot with ghee and add the sliced onions. Saute for 8 to 9 mins on a medium heat, until deep golden.
  3. Stir in the whole spices, followed by ginger garlic paste & green chilies. Saute for 1 to 2 mins and add the mutton. Saute the mutton for 2 to 3 mins.
  4. Stir in the garam masala, fennel powder, a generous pinch of salt and yogurt. Cook until the moisture evaporates. Mix in the yakhni and taste test to adjust salt. It should taste slightly salty.
  5. Bring to a rolling boil and add the drained rice. Mix and cook uncovered on a medium high heat for 7 mins. (should be boiling rapidly)
  6. Cover & dum cook on a low heat for 10 to 12 mins, until all the water is absorbed.
  7. Rest for 15 mins before uncovering. Garnish with fine chopped coriander leaves & fried onions. Serve yakhni pulao hot with mirchi ka salan, raita and vegetable salad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.