Mutton Yakhni Pulao| How to Make Yakhni Pulao
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • For Mutton Stock (Yakhni): -
  • 500 gms Mutton (Goat meat)-washed and cleaned
  • 1 small=50 gms Onion- cut into two
  • 1½-inches Ginger root
  • 1 Garlic bulb
  • 1 star anise
  • ¼th tsp Cloves
  • ½ tsp Fennel Seeds
  • ½ tsp Whole Coriander Seeds
  • 1 Black Cardamom
  • ¼th tsp Green Cardamom
  • ½-inch Cinnamon stick
  • 1 Bay leaf
  • Salt
  • ¼th tsp Black peppercorns
  • For Pulao: -
  • 1½ cup=300 gms Long Grain Basmati Rice- washed and cleaned thoroughly. Soak in water for 30 mins
  • 2 Large Onion=150 gms sliced into lengths
  • ½ Cup=100 gms Curd-whisked
  • 2 Green Chilies-slit, 2 Green Chilies-finely chopped
  • ½ Cup=125 gms Ghee
  • 1-tbsp Ginger Garlic Paste
  • 1 Bay Leaf
  • ½-inch Cinnamon stick
  • 1 Black Cardamom
  • ¼th-tsp Green Cardamom
  • ¼th-tsp Black Peppercorns
  • ¼th-tsp Cloves
  • ½-tsp Cumin Seeds
  • ½-tsp Caraway Seeds
  • 1-tsp Kewra Water
  • Saffron Threads soaked in 1-tbsp lukewarm Milk
  1. We will start with making Mutton Stock. We will use a pressure cooker to cook mutton. We will use a spice bag while making stock. Take a clean muslin cloth. Add Black Cardamom, Green Cardamom, Whole Coriander Seeds, Black Peppercorns, cloves, cinnamon sticks, fennel seeds, Bay Leaf and Star anise. Tie into a bag. You can add these spices directly with mutton. However, separating it from cooked mutton later can become tedious.
  2. Take a pressure cooker and put mutton pieces in it. Add Onions, Ginger, Garlic Bulb and Salt to taste. Add 3 Cups water. Add Spice bag. Cover and pressure cook. Cook on medium heat for 15-20 mins.
  3. We have cooked on medium heat for 18 mins. We have cooked for 3 whistles. Allow the pressure to release naturally.
  4. We have separated Yakhni (stock), mutton and the spices. We have got exactly 3 Cups Yakhni. If the amount of Yakhni is less, you can add some water while cooking the pulao. For e.g., if Yakhni is 2-1/2 Cups, then you can add ½ Cup water.
  5. Let's make Pulao now. Add ½ Cup Ghee in a Pan. We will make this Pulao in Ghee. When Ghee becomes hot, add sliced Onions. Fry Onions until it becomes brown in color.
  6. We have cooked Onions for 10 mins on medium-high heat. Now, we will add whole spices- Black Cardamom, Green Cardamom, Whole Peppercorns, Cloves, Caraway Seeds, Cumin Seeds, Bay Leaf, Cinnamon sticks. Cook these spices in Ghee for 30 seconds.
  7. Add Ginger-Garlic Paste, chopped Green Chilies. Cook for 2-3 mins. Keep stirring continuously to regulate heat and prevent Onions from getting burnt. Add whisked curd in Pan. Ensure you add it on low heat and stir continuously.
  8. Add cooked meat and stir well. Add Salt to taste. We have already added Salt while making Yakhni (stock), so be watchful while adding salt now. Cook Curd and Meat on low-medium heat. We have cooked meat for 7 mins.
  9. Now add 3 Cups stock. If stock quantity is less than 3 cups, add some water. Stir well and allow Yakhni to boil on high heat.
  10. We have boiled stock on high heat 2 mins. Reduce heat and cook covered for 1 min.
  11. After 1 min, add soaked rice. Stir in rice gently. Cook on medium heat. We have cooked rice for 10 mins and the quantity of stock has reduced now.
  12. Now, add 2 Green Chilies (slit), Kewra water and saffron milk. Saffron Milk imparts a nice color and aroma to Pulao.
  13. Remove from heat. Cover with an aluminum foil and cook by Dum cooking method. Cover with lid and cook with Dum cooking method on low heat. We have heated an Iron Tawa. Now place the Pulao Pan on this tawa. Cook the Pulao on low heat (Dum cooking method).
  14. We have cooked Pulao on Dum cooking for 10 mins. The aroma from Pulao is very appetizing. It is moist and has absorbed the excess moisture. Remove from heat. Keep it covered until serving time.
  15. Mutton Pulao cooked in flavorful Mutton stock is ready and served. This Pulao can be served with any Raita or Salan.
  16. Make this Yakhni Pulao for your Christmas or new year party
Recipe by Kali Mirch - by Smita at