MUTTON YAKHNI PULAO

Forget biryani this Eid—this aromatic, soul-satisfying Mutton Yakhni Pulao will steal the show! With a comforting broth, succulent mutton, and fragrant rice, it’s a dish you’ll crave again and again.
Ingredients:
For Masala Potli (Spice Pouch):
2 bay leaves (tej patta)
2-inch cinnamon sticks (dalchini)
2 black cardamoms (badi elaichi)
4–5 green cardamoms (choti elaichi)
1 tsp black peppercorns (kali mirch)
1 tbsp coriander seeds (sabut dhania)
1 tbsp fennel seeds (saunf)
1 dried bay leaf (tej patta)
5–6 cloves (laung)
1 whole garlic bulb (slightly smashed, with skin)
Wrap all in a clean muslin cloth and tie to form a potli.

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For Mutton Stock:
500g mutton (bone-in)
1 tbsp ginger garlic paste
1 tbsp oil
1 tsp cumin seeds
2 dried red chillies
1 medium onion, sliced
Salt to taste
Water – 4 cups
Masala Potli (prepared above)

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For Pulao Base:
2 cups basmati rice (soaked for 30 mins and drained)
2 tbsp oil or ghee
1 bay leaf
1-inch cinnamon stick
1 tsp cumin seeds
1 medium onion, sliced
1 tbsp ginger garlic paste
1/2 cup thick curd (dahi) – whisked
2 green chillies – slit
1 tbsp lemon juice
2 tbsp ghee (for final flavor)
Salt to taste
Fresh coriander and mint (optional for garnish)
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🍲 Method:

Step 1: Prepare the Yakhni (Mutton Broth)
1. In a pressure cooker, heat 1 tbsp oil. Add ginger garlic paste, sliced onion, cumin, dried red chilies—sauté for a minute.
2. Add mutton pieces and salt. Fry till color changes.
3. Add the prepared masala potli and 4 cups water. Pressure cook for 4–5 whistles or until mutton is tender.
4. Once done, remove the potli and strain the stock. Keep the cooked mutton and stock aside.
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Step 2: Make the Pulao
1. In a heavy-bottomed pot, heat 2 tbsp oil or ghee. Add bay leaf, cinnamon, cumin seeds.
2. Add sliced onion and sauté till golden brown.
3. Add ginger garlic paste and cook for 1 minute.
4. Add the cooked mutton and fry for 2–3 mins. Then add whisked curd and fry till oil separates.
5. Add soaked rice and mix gently.
6. Pour in the strained yakhni (approx. 3.5 cups) depending on rice quality.
7. Add green chilies, lemon juice, salt if needed, and drizzle 2 tbsp ghee.
8. Bring it to a boil. Once it starts bubbling, lower the flame, cover tightly, and cook on dum for 15–20 minutes.
9. Let it rest for 10 minutes before fluffing with a fork.

🍽️ Serve Hot
Garnish with fresh mint, coriander, or fried onions if desired. Pair with raita or a light salad for the perfect Eid feast.

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