Mutton Yakhni Pulao Recipe

 Mutton Yakhni Pulao Recipe

 Ingredients
For the Yakhni (broth):
Mutton with bone – 500 g
Water – 5 cups
Onion – 1 (sliced)
Garlic – 6–7 cloves
Ginger – 1-inch piece
Green cardamoms – 4
Cloves – 5–6
Black peppercorns – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Cinnamon stick – 1

Salt – to taste
For the Pulao:
Basmati rice – 2 cups (soaked for 30 mins)
Ghee – 3 tbsp
Onion – 2 (thinly sliced)
Green chilies – 3–4 (slit)
Ginger-garlic paste – 1 tbsp
Curd – ½ cup (whisked)
Garam masala – 1 tsp
Salt – to taste
Fried onions (for garnish)
Fresh coriander and mint – for garnish

 Method

Prepare the Yakhni (Broth):
In a large pot, add all yakhni ingredients. Boil until the mutton turns tender (about 35–40 minutes).
Strain the broth and keep both — the mutton pieces and the stock — separately.

Cook the Base:
In another pot, heat ghee. Add sliced onions and sauté till golden brown.
Add green chilies and ginger-garlic paste. Sauté for a minute.
Mix in whisked curd and cook till oil separates.

Combine:
Add the boiled mutton pieces, salt, and garam masala. Mix well.
Add the drained rice and gently stir for 1–2 minutes.

Add Yakhni:
Pour in the warm mutton stock (use about 3½ cups for 2 cups rice).
Bring to a boil, then cover and cook on low flame till the rice is done and fluffy.

Garnish & Serve:
Top with fried onions, mint, and coriander.
Serve hot with raita or salad.

 Tips
Always use good quality basmati rice for fluffy grains.
Don’t skip straining the yakhni — it ensures a clear and aromatic stock.
Adjust green chilies and garam masala to your spice preference.