Yakhni Pulao

Ingredients

• 1 kg mutton
• 1.5 cup basmati rice (soaked)
• 5 tbsp oil
• 2 white onions (sliced)
• 1 tbsp ginger-garlic paste
• 3.5 tbsp yogurt
• 5 whole red chillies
• 1 tbsp whole black pepper
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 2 green cardamoms
• 1 black cardamom
• 5.5 cloves
• 1 tbsp coriander powder
• 1 tbsp black pepper powder
• 1 tbsp salt
• 2.5 cup warm water

Steps

1. 1

   Heat 5 tablespoons of oil in a large pot or pressure cooker.

2. 2

   Add the 2 sliced white onions and sauté until they are golden brown.

3. 3

   Add 1 tablespoon of ginger-garlic paste and sauté for a minute until fragrant.

4. 4

   Add 1 kg of mutton to the pot and sear until the meat changes color.

5. 5

   Stir in the whole spices: 5 whole red chillies, 1 tablespoon whole black pepper, 1 tablespoon cumin seeds, 1 cinnamon stick, 2 green cardamoms, 1 black cardamom, and 5-6 cloves.

6. 6

   Add the powdered spices: 1 tablespoon coriander powder, 1 tablespoon black pepper powder, and 1 tablespoon salt.

7. 7

   Add 3-4 tablespoons of yogurt and mix well, cooking until the oil separates.

8. 8

   Pour in 2.5 cups of warm water. Cover and cook until the mutton is tender (if using a pressure cooker, this usually takes about 15-20 minutes after the first whistle; if using a regular pot, it may take 45-60 minutes).

9. 9

   Once the mutton is tender, add the 1.5 cups of soaked basmati rice to the pot.

10. 10

    Gently stir and cook on high heat until the water reduces, then cover and simmer on low heat (dum) for 10-15 minutes until the rice is fully cooked and fluffy.

Notes

Ensure the basmati rice is soaked for at least 30 minutes before cooking for the best texture. The warm water helps maintain the temperature of the meat during the cooking process.

Nutrition per serving

• mutton
• pulao
• rice
• main course
• South Asian
• one-pot
• savory