Mutton Yakhni Pulao
My husband inspired me to cook.
Open in Cookpad AppSteps
- 1
Boil mutton with salt, cumin, black pepper, star anise, curry leaves, and black cardamom until tender.
- 2
Strain and reserve the yakhni (stock). Separate meat from whole spices if you like.
- 3
In a heavy pot, heat oil or ghee. Add onions and fry until half golden, then turn off heat and keep stirring for a few minutes.
- 4
Add fresh cumin, black pepper, black cardamom, star anise, and curry leaves. Sauté briefly.
- 5
Add boiled mutton and fry until slightly browned and coated in spices.
- 6
Gradually add yakhni, stirring to absorb flavors. Pour in remaining yakhni.
- 7
Add soaked rice and adjust salt. Cook on medium heat until most water is absorbed.
- 8
Cover tightly and cook on low (dum) for 25–30 minutes.
- 9
Fluff rice gently before serving. Enjoy hot with raita or salad.
Tips
Use half-fried onions and let them rest off the heat while stirring for better flavor. Always use fresh spices for the best aroma.
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