White Mutton Yakhni Pulao

White Mutton Yakhni Pulao is a traditional dish from the Indian subcontinent, particularly popular in Kashmiri cuisine. It’s a flavorful rice dish cooked with mutton and seasoned with aromatic spices. “Yakhni” refers to a broth or stock made by boiling meat with spices.

Here’s a simple but tasty recipe to make Mutton Yakhni Pulao:

White Mutton Yakhni Pulao

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Ingredients for Yakhni:

1. Mutton – 1 1/2 kg
2. Whole masala (2 bay leaves, 1 star anise, 1 cinnamon stick, 3 black cardamom, 6 cloves, 6 green cardamom, 1 mace) Onion (sliced) – 1
3. Green chilies – 7
4. Ginger garlic paste – 1 tbsp
5. Salt – 1/2 tbsp

Ingredients for Pulao:

1. Oil – 1/3 cup
2. Rice – 2 1/2 cups
3. Whole masala (2 cinnamon sticks, 3 star anise, 6 cloves, 6 – 7 green cardamom)
4. Onion (sliced) – 1
5. Ginger garlic paste – 1 tbsp
6. Yogurt – 1/2 cup
7. Green chilies (chopped) – 10 – 12
8. Fennel seeds – 1 tbsp
9. Cumin seeds – 1 tbsp
10. Crushed black pepper – 1 tsp
11. Salt – to taste
12. Yakhni – 3 1/2 cups
13. Desi ghee – 1 tbsp

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Method:

• In a large pot, add the mutton pieces, sliced onion, whole spices, green chillies, ginger garlic paste and salt.
• Pour in the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, covered, for about 1 to 1.5 hours until the mutton is tender and the yakhni (broth) is flavorful. Skim off any foam or impurities that rise to the surface during cooking.
• Once the mutton is cooked, strain the yakhni through a fine mesh sieve, reserving the broth and the cooked mutton separately.
• In another large pot, heat ghee or oil over medium heat. Add whole masala, stir fry for a few seconds. Add sliced onion and sauté until it softens.
• Add ginger garlic paste, stir fry. Add the cooked mutton pieces and fry well.
• Pour lightly beaten yogurt, fry well. Add chopped green chillies, fennel seeds, cumin seeds and crushed black pepper. Fry well.
• Pour in the strained yakhni (broth) and bring it to a boil. Once boiling, add soaked rice and cook until the rice is partially cooked and most of the liquid is absorbed.
• Cover and cook on low heat for 10 minutes.
• Once done, fluff the rice gently with a fork.
• Serve hot with raita and kachoomer salad on the side.