Yakhni Pulao (Kashmiri Mutton Pilaf)

Name: Yakhni Pulao (Kashmiri Mutton Pilaf)
Total time: 4500 s
Yield: Serves 2-3 people
Ingredients: 2 cups basmati rice (about 400 grams); 1 1/8 pounds mutton (about 500 grams); 5 onions; 10-12 garlic cloves; 1/2 cup plain yogurt (about 100 grams); 6-7 whole dried red chilies; 1 teaspoon whole coriander seeds; 1 teaspoon fennel seeds; Salt to taste; 1 lemon; as needed Mace; as needed Nutmeg; 1 -inch cinnamon stick; 4 cloves; 4 green cardamom pods; 10 black peppercorns; 1/2 teaspoon black cumin seeds (shahi jeera); as needed Ghee; as needed Garam masala

Vandana Mathur @cook_with_vandana

Jodhpur (Rajasthan)

Kashmir gets very cold, so people here use a lot of warming spices, saffron, and meat in their cooking. This pulao is a very famous dish in the region and is a highlight at every party and wedding.

Vandana Mathur @cook_with_vandana

Jodhpur (Rajasthan)

Kashmir gets very cold, so people here use a lot of warming spices, saffron, and meat in their cooking. This pulao is a very famous dish in the region and is a highlight at every party and wedding.

Saved

Ingredients

1 hour 15 minutes

Serves 2-3 people

2 cupsbasmati rice (about 400 grams)
1 1/8 poundsmutton (about 500 grams)
5onions
10-12garlic cloves
1/2 cupplain yogurt (about 100 grams)
6-7whole dried red chilies
1 teaspoonwhole coriander seeds
1 teaspoonfennel seeds
Salt to taste
1lemon
as neededMace
as neededNutmeg
1-inch cinnamon stick
4cloves
4green cardamom pods
10black peppercorns
1/2 teaspoonblack cumin seeds (shahi jeera)
as neededGhee
as neededGaram masala

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Steps

1 hour 15 minutes

1

Rinse the rice thoroughly and soak it in water for about 2-3 hours.
2

Slice the onions thinly and lengthwise. Take a piece of muslin cloth and place the garlic, all the whole spices, red chilies, fennel seeds, and coriander seeds in it. Tie it into a spice pouch.
3

In a pressure cooker, add the mutton and 3 cups of water (about 700 ml). Once it starts boiling, add the spice pouch, cover, and cook under pressure for 1 whistle. Turn off the heat.
4

In a large pot, heat ghee. Add the sliced onions and fry until golden brown. Remove and set aside.
5

In the remaining ghee, add black cumin seeds and let them sizzle. Add the yogurt and sauté briefly. Add the soaked rice and a little water. After 5 minutes, remove the spice pouch from the cooked mutton broth and add the broth with the mutton to the pot. Add enough water so the rice is fully submerged.
6

Open the spice pouch, grind the spices in a blender, and strain with a little water.
7

Add this strained spice water to the cooking pulao. Add salt and lemon juice. Cover tightly and cook on low heat for 30 minutes.
8

Turn off the heat. After 5 minutes, open the lid and spread the fried onions over the pulao. Sprinkle with garam masala and cover again.
9

Your delicious Kashmiri Yakhni Pulao is ready! Serve hot and enjoy.