Yakhni mutton pulao recipe

Dec 22, 2015
By Mary Anthony
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MUTTON YAKHNI PULAO

Yakhni is the Kashmiri name for mutton/chicken stock. It is prepared by cooking the mutton chicken with bones + whole garam masala + onion + ginger garlic paste .This stock is rich in proteins

INGREDIENTS FOR THE YAKHNI [ mutton stock]

Mutton – 600 grms
Water – 3 1/2 cup
Onion sliced – 1
Ginger garlic paste – 1 tbsp
Potli masala [ spice bag ] – 2 clove + small piece of cinnamon stick + 1 big cardamom + 2 small green cardamom + 2 clove + 1/2 tsp fennel seed ,+ 1/2 tsp black pepper + 1/2 tsp jeera
Salt

METHOD

Mix all the masala , crush it a bit and tie it in a muslin cloth as shown in the pic.

Pressure cook the mutton with the spice bag + onion + ginger garlic paste and little salt.

Cook till the mutton is done. [ 4 to 5 whistles – don’t over cook the mutton] Cooking time depends on quality of mutton and size of the piece

Once cooled remove and squeeze the spice bag and discard it .

Drain , remove and keep aside the mutton .

The watery stock / mutton stock is called the YAKHNI .

INGREDIENTS FOR THE PULAV– [ 1 cup – 250 ml ]

Basmati rice – 1. 1/2 cup [even regular rice will do]
Sliced onion – 2
Ginger garlic paste – 1 tbsp
Slit Green chilli – 5 or as per taste
Oil + ghee – 2 or 3 tbsp [ no need of more oil ]
Curd – 1/4 cup
Salt as per taste

METHOD – [we need 2 or 2 1/4 cup of stock for 1 cup rice depending on the quality of rice ]

Heal oil in a big pan.

Add the onions and fry till brown in colour.

Add the green chilli and give a mix .

Add ginger garlic paste and fry till raw smell goes.

Add the cooked mutton + curd and mix well.

Add the soaked rice and mix well till it is coated well with the masalas.

Add stock [double the quantity of rice – 3 cup of stock and mix .

Adjust salt .

Cook till water reaches rice level .

Once the water dries ,cover the pan well and put it on a tawa and give it a dum for 10 – 15 mins on very low flame.

You can garnish with fried onions and dry fruits.

Serve with onion raita

NOTES.

Instead mutton you can use chicken also.
Mutton quantity has to be more than rice.
The water used to cook the mutton should be enough to cook the rice, if you are taking 1 cup rice then you need 2 cup of stock.
Taste well with regular small rice as the flavour is added by the stock not the rice quality.
It has the similar taste of Thalapakatti biryani which you get in the South, only difference is they use seerga samba rice.
For veg yakhni pulav, prepare the yakhni or stock by using potato + cauliflower + carrot + onion + spice bag + ginger garlic paste. STOCK RECIPE – https://maryzkitchen.com/basic-home-made-stock/
You can also add kevda or rose water in the end.