Yakhni Pulao Recipe - Mutton and rice spiced with fennel and ginger.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton(मटन), Basmati rice(बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

Yakhni Pulao

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Yakhni Pulao checkout Hyderabadi Biryani , Keema Pulao , Mutton Biryani , Meat Ball Pulao . You can also find more Rice recipes like Green Masala Chicken Pulao, Nimbuwala Pulao, Mixed Sprouts Khichdi, Black Eyed Bean Rice. Or try out these recipes from Hyderabadi Cuisine like Soya bean halwa, Chicken Keema Pattice, Nalli Ka Salan, Soya Shammi Kabab.

Yakhni Pulao Recipe - How to make Yakhni Pulao

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Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : High

Ingredients

  • Mutton 1 inch pieces1/2 kilogram

  • Basmati rice 1 1/2 cups

  • Salt to taste

  • Fennel seed (saunf) powder 1 tablespoon

  • Dry ginger powder (soonth) 1/2 tablespoon

  • Cloves 3-4

  • Black peppercorns 2-3

  • Cinnamon 2 inch stick

  • Bay leaf 1

  • Green cardamom powder 1/4 teaspoon

  • Ghee 4 tablespoons

  • Caraway seeds (shahi jeera) 1 1/2 teaspoon

  • Asafoetida a pinch

  • Green chillies stemmed3

  • Mutton stock 3 cups

  • Yogurt 1 cup

Method

Step 1

Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.

Step 2

Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes.

Step 3

Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.

Step 4

In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well.

Step 5

Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

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