Mutton Yakhni Pulao

This mutton yakhni pulao recipe with Mutton/Lamb can be made with the lamb neck, a very juicy and tasty part, or with any other cut that is ideal for stews. The neck of lamb has a little more fat, little meat but it provides an excellent flavour. As we almost always buy whole or quartered lambs, we reserve this cut to make good stews, but you can also buy the neck directly.

Mutton Yakhni Pulao

Keto Mutanjan Recipe

Ingredients for Yakhni:

1. Mutton – 1 kg
2. Dry coriander seeds – 2 tbsp
3. Cumin seeds – 1 tbsp
4. Fennel seeds – 1 tbsp
5. Cinnamon sticks – 2
6. Big cardamoms – 3
7. Bay leaves – 2
8. Whole black pepper – 1 tsp
9. Cloves – 4
10. Garlic bulb – 1
11. Onion – 1
12. Salt – 1 tsp

Method for Yakhni:

• Add all above ingredients in a sauce pan along with 4 cups of water and cook until the mutton is tender.
• Strain stock and take out mutton pieces and set aside.

Ingredients for Mutton Yakhni Pulao:

1. Soaked rice – 1/2 kg
2. Oil – 1/2 cup
3. Onion – 1 1/2 sliced
4. Cinnamon stick -1
5. Big cardamoms – 2
6. Star anise – 2
7. Clove – 2
8. Black pepper – 1 tsp
9. Green cardamoms – 2
10. Bay leaves – 2
11. Ginger garlic paste – 1 1/2 tbsp
12. Chilli flakes – 1/2 tbsp
13. Coriander powder – 1/2 tbsp
14. Cumin powder – 1/2 tbsp

Method for Pulao:

• Heat up oil and fry onions until they’re golden brown. Add whole masalas and fry for 1 to 2 minutes.
• Add mutton and ginger garlic paste and fry well.
• Add chilli flakes, coriander powder, cumin powder and salt. Mix and fry well.
• Add stock according to the rice and bring to boil.
• Add soaked rice, cook until the water dries and you can see the rice. Add sliced tomatoes, brown onions and fresh coriander. Cover and cook on very low flame for 20 minutes.
• Serve with kachumber salad and raita.