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Mutton Yakhni Pulao Recipe

Updated: Sep 29, 2020

With the distinctive flavor of spices and the savory aroma coming off from the succulent Mutton and the long-grain rice, this Mutton Yakhni Pulao recipe is the perfect dish for your next feast at home.

Serving Size: 4


Meat Preparation

1 kg Mutton

1 ½ Tsp Salt

6 Cup Water

Spice Wrap

2 Tsp Coriander Seeds

1 ½ Tsp Fennel Seeds

3 Pc Bay Leaves

2 Inch Ginger Slice

2 Pc Cinnamon Sticks

8-10 Pc Cloves

5 Pc Cardamom

1 Pc Red Onion


4 Tbsp Clarified Butter

1 ½ Tsp Cumin Seed

2 Pc Bay Leaves

2 Pc Cinnamon Sticks

6-7 Pc Cloves

8-10 Pc Peppercorn

5 Pc Cardamom

2 Pc Onion

1 ½ Tsp Ginger Paste

4 Pc Garlic Cloves

1 Cup Plain Yogurt

½ Tsp Sugar

¾ Tsp Garam Masala

5 Pc Green Chili

2 Cups of Basmati Rice

1 Tsp Kewra Water


8-10 Pc Fresh Mint Leaves

¼ Cup Fried Onion

½ Tsp Kewra Water


1. In a pot, drizzle a bit of cooking oil, add mutton, salt, and water

2. Take a cheesecloth and add the following: coriander seeds, fennel seeds, bay leaves, ginger slice, cinnamon sticks, cloves, cardamom, red onion and wrap and tie the cloth with a string then add it to the pot of meat to cook for a little over 1 hour with a lid on

3. Remove the cheesecloth and meat then transfer the broth into a container

4. Using the same pot, add clarified butter, cumin seeds, bay leaves, cinnamon sticks, cloves, peppercorn, cardamom, sliced onion and stir until the onion has turn light brown

5. Add ginger paste, garlic paste then add the meat back into the pot along with plain yogurt, sugar, garam masala, green chili, soaked basmati rice and pour the stock back into the pot

6. Add kewra water, salt to taste and boil for 6-7 minutes then cooking for 10-12 minutes on low heat with the lid on

7. Garnish with fresh mint leaves, fried onion, kewra water and ready to serve warm with fresh red onion for crunch or mint yogurt



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