How to Prepare Perfect Mutton Yakhni Pilaf

Matthew Jordan

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How to Prepare Perfect Mutton Yakhni Pilaf Delicious, fresh and tasty.

Mutton Yakhni Pilaf. Mutton yakhni pulao (pilaf) is like no other. That's because, yakhni essentially means 'stock,' and so, the rice I am so happy to be sharing the recipe of my mutton yakhni pulao (pilaf) recipe with you all. Enjoy making this authentic and perfect white mutton yakhni pulao.

Wash and clean mutton and make bite size pieces.

Marinade the mutton with all the ingredients and.

MUTTON YAKHNI PULAO Yakhni is the Kashmiri name for mutton stock.

You can have Mutton Yakhni Pilaf using 29 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mutton Yakhni Pilaf

Prepare of For the Yakhni Potli.
Prepare 1 1/2 tbsp of rose petals.
It’s 2 of medium sized onions quartered.
It’s 3/4 tbsp of fennel seeds.
You need 1 tbsp of jeera.
It’s 16-18 of garlic cloves.
Prepare 2 inch of ginger.
You need 8-9 of elaichi pods.
You need 2 of star anise.
Prepare 8-10 of cloves.
It’s 2 of flower of mace.
It’s 3 inch of cinnamon sticks.
Prepare 2 tbsp of coriander seed.
You need 7 cups of water.
You need 1 tsp of sugar.
It’s of For the mutton Yakhni pulao.
You need 1 kg of mutton.
It’s 900 GMs of basmati rice.
You need 1 cup of yogurt.
It’s 2 of green chillies.
It’s 2-3 of bay leaves.
You need 3 of onions finely sliced.
It’s 1/4 cup of birista.
It’s 1 tsp of garam masala powder.
It’s 1 of lemon juice.
It’s 1 pinch of saffron soaked in 1/4 th cup milk.
Prepare 150 gms of ghee or oil.
Prepare to taste of Salt.
It’s 6 cups of Yakhni stock.

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Yakhni is the Kashmiri word for mutton stock.

Mutton Yakhni Pilaf step by step

Firstly, clean and soak the long grain basmati rice for at least 30 minutes. Usually, I soak it for 45 minutes for better results.
While the rice is soaking, add a pinch of saffron in 1/4 cup of milk and set aside..
To Make Yakhni (Mutton Stock):

To start with, take a clean clean muslin cloth, add cumin seeds, fennel seeds, and all the ingredients for potli (bouquet garni)..

Now, tie it well with the string to secure all the whole spices into it to form a potli..
Then, put the potli in a pressure cooker along with the cleaned and wahsed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil. Once the it starts boiling, pressure cook until the mutton is just done. DO NOT over – cook.
Now, once the mutton is done, allow it to release the pressure to its own. Carefully, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli..
To Make Yakhni Pulao:

To begin with, heat ghee in Handi or pan..

Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color. Add green chilies slit and fry for another few seconds..
Now, add boiled mutton and gently sauté it on high heat for another 2-3 minutes. Then, add salt and whisked yoghurt and mix. Cook for a minute..
Now, drain the water from the rice. Then, add rice and mix gently. Then, add the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to pulao, so we are adding 6& 1/2 cups of yakhni stock ONLY. Lastly, add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil..
Once it starts boiling, allow it to cook on high heat until 90% water dries up. Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes. And it’s ready to be served with your favourite Raita..

So, this is really a mutton pilaf (or pulao) cooked in.

Yakhni pilaf recipe or yakhni pulao is a scrumptious rice dish you must enjoy.

Prepared with mutton and cinnamon, fennel, peppercorns, fennel and coriander as spices.

Beautiful things in life are often simple and elegant.

There is beauty in simplicity, just like this Yakhni pulao, simple and pale but highly fragrant and full of flavours.