Yakhni Pulao
Combine yakhni-infused basmati rice, fork-tender mutton, crispy onions, and warm Indian spices to make our authentic yakhni pulao recipe.
Ingredients
For the Mutton Yakhni:
- 1 tablespoon ghee
- 1 medium onion, quartered
- 6 garlic cloves, lightly crushed
- 2 - inch fresh ginger, julienne
- 2-3 green chiles
- 1 cinnamon stick
- 1½ pounds goat meat, washed and cut into pieces
- 4 cups water
- 1 tablespoon salt
- 4 black cardamom, lightly crushed
- 2 green cardamom
- 6 black cloves
- 1 tablespoon cumin seeds
- 1½ teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 star anise
- 2 bay leaves
For the Mutton Yakhni Pulao:
- 2 tablespoons ghee
- 2 medium yellow onions, thinly sliced
- 2 teaspoons cumin seeds
- 2-3 green chiles
- 4 garlic cloves, minced
- 2 - inch fresh ginger, grated
- 1 cup basmati rice, washed and soaked
- 1 teaspoon biryani masala
- 1½ cup yakhni soup, reserved from the yakhni soup
- 1½ pounds goat meat, reserved from the mutton yakhni soup
Instructions
For the Mutton Yakhni:
- Add the whole spices for the masala to a spice ball and set it aside. Warm ghee in an Instant Pot on saute mode. Add the onions and cook until they soften and become translucent.
- Stir in the crushed garlic cloves, ginger, green chiles, and cinnamon stick; cook for another minute.
- Rinse the goat meat and bones, then add them to the pot. Cook on saute mode for 1-2 minutes.
- Cover the meat with water, add salt, and stir to combine. Nestle the reserved spice ball into the Instant Pot, secure the lid, and cook on manual high pressure for 40 minutes with a 10-minute natural release.
For the Yakhni Pulao with Mutton:
- Drain the goat meat in a colander over a large mixing bowl to preserve the broth. Then, reserve 1½ cups of the broth and store the rest. Set the goat meat aside.
- Warm ghee in a Dutch oven over low-medium heat, and add onions. Cook until they are golden brown and crispy, for about 20-25 minutes.
- While the onions are cooking, wash the basmati rice until the water runs clear. Then, add the rice to a bowl and cover it with water to soak it for at least 30 minutes.
- Remove the onions from the pan with a slotted spoon, and set them aside to drain. In the same pot, saute cumin seeds and green chiles until they begin sputtering.
- Stir in the ginger and garlic, and cook for 1-2 minutes until the raw smell fades.
- Drain the soaking water and add the rice to the Dutch oven with the reserved yakhni soup and biryani masala. Bring the pot to a boil over medium heat. Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes.
- Remove the rice from the heat and add the reserved mutton. Stir to combine. Cover with the lid and set it aside to steam for 10 minutes.
- Add a layer of mutton and rice to a serving dish and top it with the crispy onion. Layer more rice over the top, followed by the onion. Repeat until the ingredients are gone, and garnish with cilantro to serve.
Notes
Expert Tips:
- Start with fresh, whole spices. Fresh spices make a difference in the overall flavor of the yakhni since spices lose their flavor over time.
- Bone-in meat is needed to make the yakhni soup. You can use store-bought bone broth if you're in a pinch, but I don't recommend it since it includes different spices and vegetables than homemade versions.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 477 kcal | Carbohydrates: 41 g | Protein: 24 g | Fat: 23 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 57 mg | Sodium: 1136 mg | Potassium: 360 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 3 IU | Vitamin C: 14 mg | Calcium: 4 mg | Iron: 10 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!