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.

The difference between biryani and pulao is that 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 the 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 for 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 spices 2 min saute.
• Add ginger paste and lamb meat and saute at 3 min high flame.

• Now add all masala powder and 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 for 10 min on medium to low heat.

• Ready to eat with salad or yogurt sauce.

More Recipes Link Below

Beef Broth At Home

Lamb Biryani Recipe