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.
Easy MUTTON Pulao - Yakhni Pulao
Mutton pulao is a recipe for the most fragrant, comforting and delicious meat and rice dish cooked in bone broth (Yakhni).
This is a really easy recipe for a popular Pakistani rice dish. It involves very little work and is one of the easiest pulao recipes that you will ever make!
The difference between Pulao and Biryani is that Biryani is more involved.
It is a layered dish made with layers of rice and a curry with both whole and ground spices and tomatoes. Pulao doesn’t have any tomato in it and is usually just made with water/broth, rice, whole spices and meat.
In this recipe, the Spices are placed inside a Muslin cloth (known as a potly) and simmered alongside the meat.
This recipe can be done on the stove or in a pressure cooker.
What does Yakhni mean?
Yakhni means Stock or Broth.
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.
Ingredients in Mutton Pulao - Yakhni Pulao
Mutton - Bone in Mutton. Shoulder or Leg meat is best. I prefer Shoulder. Lamb also works well in this recipe.
Long-grain Basmati Rice - For best results use long grained Basmati rice which will remain separate when cooked. It is best to soak it in advance.
Oil - Sunflower Oil, Canola Oil, Vegetable Oil or any neutral flavoured oil.
Whole Spices - Bay leaves, cloves, cumin, star anise, black and green cardamom, cinnamon and black peppercorns
Onion, Ginger and Garlic - I use chopped white onion, you can also use red. Use crushed Ginger and Garlic pastes.
Fennel Powder - I add a touch of this to add a little flavour of fennel to the Pulao.
Green Chilli - Sliced. This is an optional addition. You can use Chilli Flakes instead.
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.
Pre soaked 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.
How to make Easy Mutton Pulao/Yakhni Pualo - Step By Step
The main steps to making this simple Mutton Pulao/Yakhni Pulao are to make the Stock and making the Pulao.
Heat the oil in a large pot and add Cumin Seeds.
Add Onions and cook till a deep golden brown.
Add crushed Ginger, Garlic and Green Chilli. Saute on medium for 5 minutes.
Add Mutton and Fennel. Cook for 5 - 10 minutes to seal.
Tie whole Spices, onion and garlic and ginger in 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.
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.
EASY VERSION OF Yakhni Pulao AND VARIATIONS
This version of Yakhni Pulao is made by browning Onions and adding Cumin, Garlic, Ginger, Green Chillies and then adding the meat into the pot with Fennel.
The Yakhni is made in the same pot by adding whole spices and additional ginger, garlic and onion to a muslin cloth and into the pot with boiled water and salt.
This is then simmered covered on low for 1 hour 30 minutes or up to 2 hours until the meat is tender before the rice is added and the pot is covered again to cook the rice.
The other way of making this recipe is to boil the meat first with the whole spices in a muslin bag, then removing the meat and straining the broth.
Then the browning of the onions begins and the mutton is added to the pot, along with rice and strained broth. This is the cook covered till the rice is cooked.
Both methods work wonderfully and you can use either method to make this recipe.
You can also marinade the meat in Plain Yoghurt and Spices before adding it to the pot but this will only work with the version I have shared below.
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?
Yes any leftovers can be frozen in an airtight container for up to 3 months.
Serve with Papadums, Achaar (Pickles), Kachumber Salad and Onion Raita.
Sides can include:
More Indian Rice Recipes:
Chicken Akni, One Pot Chicken and Rice
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Easy Mutton Pulao - Yakhni Pulao
Ingredients
Pulao
- 5 tablespoon Oil Any neutral flavoured oil
- 2 heaped tbsp Cumin Seeds
- 3 large Onions Sliced
- 10 - 12 cloves Garlic crushed
- 2 ½ tablespoon Ginger Paste
- 2 Green Chillies Sliced
- 2 lb Mutton Shoulder Bone in, Cut into chunks
- Large Pinch Fennel Powder
Yakhni - Stock
- 3 tablespoon Coriander Seeds
- 2 Cinnamon Stick
- 3 Black Cardamom Pods
- 2 ½ tablespoon 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 teaspoon 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.
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