New Delhi: Mutton Yakhni Pulao is a classic North Indian and Mughlai dish, cherished for its delicate flavours and aromatic charm. Unlike regular biryani, which is known for its rich and intense taste, Yakhni Pulao offers a milder yet deeply flavourful experience. The dish is prepared using a fragrant broth, or yakhni, created by simmering mutton with whole spices. The slow-cooking process allows the rice to absorb the essence of this spiced broth, resulting in an irresistibly fragrant and tender dish.
The term yakhni originates from Persian cuisine, where it refers to a flavourful stock made with meat, bones, and whole spices. Ingredients such as bay leaves, cloves, cardamom, cinnamon, fennel, and cumin further enhance its earthy and comforting taste. The slow cooking ensures that the mutton remains juicy and tender, while the rice soaks up the essence of the spiced broth, creating a perfectly balanced medley of flavours.
How to prepare mutton yakni pulao at home
Ingredients
For the Yakhni (Broth):
- 500g mutton (bone-in)
- 6 cups water
- 1 bay leaf
- 4–5 cloves
- 4–5 green cardamoms
- 1 black cardamom
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 4–5 black peppercorns
- 1 onion (sliced)
- 1 tablespoon ginger-garlic paste
- Salt to taste
For the Pulao:
- 2 cups basmati rice (soaked for 30 minutes)
- 2 tablespoons ghee or oil
- 1 onion (thinly sliced)
- 2 green chillies (slit)
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- 2 tablespoons yoghurt
- Fresh coriander and mint leaves (for garnish)
Instructions
Prepare the yakhni
- Tie the fennel seeds, coriander seeds, and black peppercorns in a soft cloth to make a spice pouch.
- In a large pot, add the mutton, water, sliced onion, ginger-garlic paste, whole spices, and spice pouch.
- Bring to a boil, cover, and simmer for about 40–50 minutes or until the mutton is tender.
- Strain the broth, separate the cooked mutton, and discard the spice pouch.
Cook the Pulao
- In a heavy-bottomed pot, heat ghee or oil. Sauté the cumin seeds, onions, and green chillies until golden brown.
- Add the turmeric, garam masala, and yoghurt. Cook for 2 minutes.
- Mix in the cooked mutton pieces.
- Add the soaked and drained basmati rice along with 4 cups of the prepared yakhni.
- Cover and cook on low heat for 15–20 minutes until the rice is fully cooked and fluffy.
- Let it rest for 5 minutes before garnishing with fresh coriander and mint leaves.
- Serve hot with raita, salad, or a side of spicy chutney.
Mutton Yakhni Pulao is a dish often served during special occasions, festive gatherings, or elaborate feasts. It pairs beautifully with a cooling raita, a simple onion salad, or a spicy chutney. A true indulgence for meat lovers, its subtle yet aromatic flavours make it an essential dish for anyone who appreciates traditional Indian cuisine.
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