Mutton Yakhni Pulao

Filed under Mutton, Non-Vegetarian
4, 1 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4, 1 reviews

Posted by
Posted on 25, Jun 2017
Serving 4-5 people
Ready in 100-120 minutes
Post Views 1.2 K views
Post Rating 4.00 out of 5 , from 1 review
Click here to view the recipe in Malayalam - Opens new tab.
  • Mutton - 500 Gms, cut into small pieces
  • Water - 4 cups :approx:
  • Salt to taste

For Spice Bag:

  • Cinnamon stick - 1 inch piece
  • Cloves - 2-3 Nos
  • Cardamom - 2-3 Nos
  • Black Cardamom - 1 Nos
  • Mace - 1 Nos
  • Black pepper corns - 5-8 Nos
  • Fennel Seeds - 1 Tablespoon
  • Coriander Seeds - 1 Tablespoon
  • Lemon - quarter piece of a small lemon
  • Onion, small sized - 1 Nos, cubed
  • Green Chillies - 1-3 Nos
  • Ginger - 1 inch piece, sliced
  • Garlic - 5-8 medium cloves

For Yakhni Pulao:

  • Basmati Rice - 2 cup
  • Yogurt - ¼ cup
  • Fried onion - ¾ cup
  • Green cardamom - 2 Nos
  • Cloves - 2 Nos
  • Bay leaf - 1 Nos
  • Ghee - ¼ cup
  • Kewra essence - ¼ Teaspoon
  • Nutmeg powder - ¼ Teaspoon
  • Salt to taste

For Ginger-Garlic-Green Chilli Paste:

  • Ginger - ½ inch piece
  • Garlic - 3-4 cloves
  • Green chilli - 1-2 Nos

For garnishing(refer notes):

  • Fried onion - ¼ cup
  • Fried cashew nuts - ¼ cup
  • Fried raisins - ¼ cup

Initial Preparation:

  1. Clean and wash the mutton pieces. Drain the water completely.
  2. Wash and soak the rice for 30 minutes. Drain the water completely and keep the rice aside.
  3. Grind together the ingredients mentioned in 'For Ginger-Garlic-Green Chilli Paste' and set aside.
  4. Tie up all the ingredients mentioned in 'For spice bag' in a cheese cloth. Set aside.

Yakhni preparation:

  1. Pour 4 cups of water in a pressure cooker, add in the mutton pieces, prepared spice bag, salt and mix well.
  2. Close the cooker and cook for about 5-6 whistles, or until the mutton is cooked well.
  3. Remove from heat, let it sit until the pressure is settled down.
  4. Then discard the spice bag. Take out the mutton pieces and set aside.
  5. Reserve the stock(yakhni) to cook the rice later.

Pulao Preparation:

  1. Heat ghee in a large pan, add in the fried onion and saute for 2 minutes on low heat.
  2. Add in the green cardamom, cloves, bay leaf and fry for few seconds on low heat.
  3. Then add in the ginger-garlic-green chilli paste and saute for 1 minute on low heat.
  4. Now add in the cooked mutton pieces, yogurt, ½ cup of hot water, salt and mix well.
  5. Mix well and cook until the gravy is thick on medium heat. Stir occasionally.
  6. Measure the yakhani and add water to it to make 4 cups. Add this into the pan and add salt. Mix well and let it boil.
  7. When it starts boiling, add in the soaked rice and mix well. Cover the pan with a tight lid.
  8. Simmer the heat to low and cook for about 20-25 minutes or until the rice is nicely done.
  9. Then open the pan, sprinkle kewra essence and nutmeg powder over the rice. Cover and keep for 5-8 minutes.
  10. Remove from heat, gently fluff up the rice using a fork.
  11. Garnish with fried onions, cashew nuts and raisins and serve hot with raita, pickle and papad on side.


  • Heat 1 cup of ghee or vegetable oil in a pan. Once the oil is hot, set heat to low-medium.
  • Add in the raisins and fry until they puffed up. Remove from oil and transfer to a kitchen paper towel.
  • Add in the cashew nuts and fry until they turns slightly golden in color. Remove from oil and transfer to a kitchen paper towel.
  • Take 3 cups of thinly sliced onion. [ Makes about 1 cup of fried onion(approx:)]
  • Place the sliced onion as batches into the hot oil/ghee and fry till the onions are golden brown and crisp. Transfer to a kitchen paper towel.
4, 1 reviews

Meal:    Food type: 
Cuisine:    Occasion: