Yakhni Pulao (Mutton Pulao)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Heat 1 tablespoon ghee in a pot or pressure cooker, add the mutton and sear for 5 minutes over medium-high heat.
2. Stir in the whole spices for the yakhni and let them sizzle for 1 minute. Add the salt, onions, ginger and garlic, then pour in the hot water and mix well.
3. In a pressure cooker, cover and cook for 3 whistles on medium heat (or 8 to 10 minutes in an Instant Pot). Once the pressure drops, open the lid; the meat should be fully cooked.
4. In a pot, bring to a rolling boil, skim off the froth and cook until the meat is tender but not overcooked.
5. Remove the mutton and keep it covered in a bowl. Strain the stock, pressing down on the solids to extract flavour, and discard the solids. Add water to the stock until you have 4 cups (945 ml).
6. Rinse the rice three times and soak it in 4 cups of water for only 30 minutes. Drain well in a colander.
7. Heat the ghee in a wide pot and saute the sliced onions over medium heat for 8 to 9 minutes, until deep golden.
8. Stir in the whole spices, then the ginger garlic paste and green chilies. Saute for 1 to 2 minutes, then add the mutton and saute for 2 to 3 minutes.
9. Stir in the garam masala, fennel powder, a generous pinch of salt and the yogurt. Cook until the moisture evaporates. Add the stock and taste; it should be slightly salty, so adjust the salt.
10. Bring to a rolling boil, add the drained rice and cook uncovered over medium-high heat for 7 minutes, keeping the liquid boiling rapidly.
11. Cover and cook on low heat for 10 to 12 minutes, until all the liquid is absorbed.
12. Rest for 15 minutes before uncovering. Garnish with finely chopped coriander leaves and fried onions.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicOnionGingerRiceYoghurtRed onionGreek yoghurtMutton