Delicious & fragrant rice pilaf cooked in yakhni (meat broth) with mutton, spices and caramelized onions. It's a nutrious and delicious meal that's eaten with salan and raita.

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.