Mutton Yakhni Pulao Weight Loss

Mutton Yakhni Pulao is a flavorful and aromatic rice dish that originated in the Kashmiri cuisine of the Indian subcontinent. “Mutton” refers to lamb meat, and “yakhni” means broth. This dish is characterized by tender pieces of mutton cooked in a spiced broth and then combined with fragrant basmati rice. It’s a delicious and comforting one-pot meal loved by many.

Here’s a simple recipe for making Mutton Yakhni Pulao:

Mutton Yakhni Pulao Weight Loss

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Ingredients for yakhni:

1. Mutton – 1 kg
2. Bay leaves – 2
3. Cinnamon sticks – 2 to 3
4. Black pepper – 1 tsp
5. Dry coriander – 2 tbsp
6. Star anise – 2
7. Green cardamoms – 6
8. Cloves – 4
9. Cumin seeds – 1 tbsp
10. Tomatoes – 2
11. Garlic bulbs – 2
12. Onion – 1 small or 1/2 big one
13. Green chillies – 6 to 7

Ingredients for Pulao:

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1. Oil – 2 tbsp
2. Basmati rice – 500 gm (soaked for 30 minutes)
3. Large onion – 1 thinly sliced
4. Cumin seeds – 1 tsp
5. Cooked mutton
6. Garam masala powder – 1/2 tsp
7. Black pepper – 1/2 tsp
8. Salt
9. Tomato slices
10. Green chillies sliced
11. Ginger flakes
12. Fennel seeds – 1/2 tsp

Instructions:

• In a large pot, add the mutton, whole spices, tomatoes, garlic, onion, salt and water. Bring it to a boil over medium heat.
• Skim off any impurities that rise to the surface, reduce the heat to low, cover the pot, and let the mutton simmer until it becomes tender and cooked. This process will take about 45 minutes to 1 hour, depending on the meat’s tenderness. You can also use a pressure cooker to speed up the process.
• Once the mutton is cooked, strain the mutton broth (yakhni) and set it aside. Keep the cooked mutton aside too.
• Rinse the soaked basmati rice in water until the water runs clear. Drain and set it aside.
• In the same pot, heat ghee or oil over medium heat. Add sliced onion, fry until light pink.
• Add cumin seeds and cooked mutton, fry well with the help of yakhni.
• Add garam masala powder, black pepper and salt. Add sliced tomato, sliced green chillies, ginger flakes, fry well.
• Add the strained mutton broth (yakhni) to the pot. Bring it to a boil.
• Add the soaked and drained basmati rice and fennel seeds, stir gently to combine everything.
• Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
• Serve hot with yogurt raita or any side salad of your choice.
• Enjoy the delightful Mutton Yakhni Pulao!