Easy Mutton Pulao - Yakhni Pulao
Easy Mutton Pulao - Yakhni Pulao is a mildly spiced and comforting Pakistani rice dish. It is made with succulent mutton, long grained basmati rice, and whole spices. It is probably one of the easiest south asian rice dishes but it packs a real flavour punch. This recipe is served with Raita, Papadums, Pickles on the side. It can be made for a week day meal or special occasion.
Ingredients
Pulao
- 5 tbsp Oil Any neutral flavoured oil
- 2 heaped tbsp Cumin Seeds
- 3 large Onions Sliced
- 10 - 12 cloves Garlic crushed
- 2 ½ tbsp Ginger Paste
- 2 Green Chillies Sliced
- 2 lb Mutton Shoulder Bone in, Cut into chunks
- Large Pinch Fennel Powder
Yakhni - Stock
- 3 tbsp Coriander Seeds
- 2 Cinnamon Stick
- 3 Black Cardamom Pods
- 2 ½ tbsp Peppercorns
- 8 Green Cardamom Pods
- 10 Cloves
- 2 Bay Leaves
- 1 Star Anise
- ½ Onion Chopped into chunks
- 6 cloves Garlic sliced finely, optional
- ½ inch Ginger Grated, optional
To Finish
- 7 cups Water Boiled
- 4 tsp Salt
- 3 cups Rice Soaked for 30 minutes
Instructions
- Heat the oil in a large pot and add Cumin Seeds.
- Add Onions and cook till a deep golden brown. At least 20 minutes.
- Add crushed Ginger, Garlic and Green Chilli. Saute on medium for 5 minutes.
- Add Mutton and Fennel. Cook for 5 - 10 minutes to seal the meat.
- Tie everything listed under Yakhni - Stock in a Muslin Cloth. Add bag to pot.
- Add Water and Salt. Cook covered on medium low for 1 hour 25 minutes.
- Add the Rice and cook on high till bubbling and the water is almost soaked up.
- Remove Muslin Bag. Let it cool and then squeeze out to get as much stock out of it as possible.
- Cover the pot with a tight lid and steam cook (Dum) for 15 - 20 minutes. Fluff the rice and serve.
Notes
Muslin Cloth
The Muslin Cloth is optional and you can add the spices directly to the pot if you do not mind them getting stuck to the meat.The best rice for Pulao
Long grained aged Basmati rice is what is preferred when making pulao. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati.Top Tips To Make Delicious Mutton Pulao
- Soaking the rice is super important in this recipe. Soak for at least 30 minutes.
- If you only have some of the spices, it is ok to skip some but don’t use ground spices in the muslin bag/cloth.
- Fry the onions till they are dark brown. This can take up to 40 minutes depending on the variety and water content of the onions. The dark colour helps to colour the rice too which takes on it’s signature golden brown hue from the onions.
Storage for Easy Mutton Pulao - Yakhni Pulao
Fridge - Yakhni Pulao keeps well for up to 3 - 4 days in an airtight container in the fridge.Can Yakhni Pulao be frozen?
How to cook rice perfectly
Pre soak the rice – If time permits, you should always soak rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked. Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.Nutrition
Calories: 400kcalCarbohydrates: 71gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 1223mgPotassium: 310mgFiber: 5gSugar: 3gVitamin A: 27IUVitamin C: 10mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!