Mutton Yakhni Pulao

Mutton Yakhni Pulao means Lamb And Rice Recipe cooked together.

Yakhni Pulao is a Kashmiri recipe made with rice, chicken, and a melange of Indian spices that add flavor to it.

In Pakistan and India, yakhni is simply stock or broth. It is usually the base for a lot of meals together with pilaf (pulao) and different shorbas or soups.

Mutton Yakhni Pulao

The difference between biryani and pulao is that whereas pulao is made by cooking the meat in with heat fragrant spices in water until the meat is tender, then including the rice within the meat broth together with meat which is then sealed and cooked over low warmth until it is completed, whereas biryani, the rice is boiled or parboiled

Mutton Yakhni Pulao Recipe

INGREDIENTS

  • 1 1/2 kg lamb with a bone cut into medium size
  • 1 tsp fennel seed
  • 2 tbsp ginger paste
  • 4 whole red chilis
  • Mix whole all spices ( 8 black pepper cones, 1 stick cinnamon, 6 small cardamoms, 3 big cardamons, 1 tsp whole cumin seeds )
  • 1 1/2 tbsp coriander powder
  • 1 cup fried onion
  • 1 large onion sliced
  • 6 to 8 green chilis
  • 1 tbsp salt to taste
  • 3 cups basmati rice wash and soak in water 40 min
  • 1/2 cup ghee or oil
Mutton Yakhni Pulao

INSTRUCTIONS

  • First, in a pressure cooker add ghee, add onion sliced fry until light brown. Add all whole spice 2 min saute.
  • Add ginger paste and lamb meat saute 3 min high flame.
  • Now add all masala powder saute for 2 min. Now add 2 glasses of hot water and cook until tender.
  • When meat tender with remaining stock adds all rice.
  • When rice soaks all stock add green chills and fried onion.
  • cover up and simmer 10 min medium to low heat.
  • Ready to eat with salad or yogurt sauce.

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Lamb Biryani Recipe

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Mutton Yakhni Pulao

Mutton Yakhni Pulao

Mutton Yakhni Pulao means Lamb And Rice Recipe cooked together.

Yakhni Pulao is a Kashmiri recipe made with rice, chicken, and a melange of Indian spices that add flavor to it.

  • Author: Benazir’s kitchen
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 30
  • Yield: 20 1x
  • Category: Lunch
  • Method: Cooking
  • Cuisine: India, Pakistan
Scale

Ingredients

  • 1 1/2 kg lamb with a bone cut into medium size
  • 1 tsp fennel seed
  • 2 tbsp ginger paste
  • 4 whole red chilis
  • Mix whole all spices ( 8 black pepper cones, 1 stick cinnamon, 6 small cardamoms, 3 big cardamons, 1 tsp whole cumin seeds )
  • 1 1/2 tbsp coriander powder
  • 1 cup fried onion
  • 1 large onion sliced
  • 6 to 8 green chilis
  • 1 tbsp salt to taste
  • 3 cups basmati rice wash and soak in water 40 min
  • 1/2 cup ghee or oil

 

Instructions

  • First, in a pressure cooker add ghee, add onion sliced fry until light brown. Add all whole spice 2 min saute.
  • Add ginger paste and lamb meat saute 3 min high flame.
  • Now add all masala powder saute for 2 min. Now add 2 glasses of hot water and cook until tender.
  • When meat tender with remaining stock adds all rice.
  • When rice soaks all stock add green chills and fried onion.
  • cover up and simmer 10 min medium to low heat.
  • Ready to eat with salad or yogurt sauce.

Keywords: Mutton Yakhni Pulao

Summary
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Recipe Name
Mutton Yakhni Pulao
Benazir's kitchen
Published On
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Benazir's kitchen

Hi, my name is Benazir I live in the United Kingdom. My hobby and passion making Asian traditional family recipes for masala ( spice mix ) blend .all recipe is my own recipe very tasty and its easy to cook some of my recipes are from my mum its too tasty .my kids and my husband like my food. you should try at home.

Cooking has always been my passion .when I was a little girl I love to cook, spending hours in the kitchen with my mother, making a mess but delicious traditional Pakistani recipes, using authentic, seasonal, fresh ingredients and preparing everything from scratch. Today I am still that same girl playing in the kitchen;

I like to experiment with different tastes and textures, tingling from the Asian culinary culture to create my own personal recipes. However, I try to remain faithful to the authentic traditions, flavors, and ingredients.

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