Mutton Yakhni Pulao Recipe

Recipe By Slurrp

Mutton Yakhni Pulao is a flavorful and aromatic rice dish made with tender mutton pieces cooked in a rich and fragrant broth. The dish is infused with a blend of whole spices and garnished with fried onions and fresh herbs. The rice is cooked in the mutton broth, absorbing all the flavors and resulting in a delicious and satisfying meal. Mutton Yakhni Pulao is a popular dish in Kashmiri cuisine and is often served during special occasions and festivals.

3.7
17 Rating -
Rate
Non Vegdiet
1hr 15minstotal
30minsPrep
45minsCook
1hr 15m.total
30m.Prep
45m.Cook
Mutton Yakhni Pulao
plan
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ingredients serve

Ingredients for Mutton Yakhni Pulao Recipe

  • 166.67 gram Mutton, Cut Into Pieces
  • 1.33 cup Water
  • 0.67 stick Cinnamon
  • 1.33 Cardamom Pods
  • 1.33 Cloves
  • 0.67 Bay Leaves
  • As required Salt To Taste
  • 1 tablespoon Ghee Or Oil
  • 0.67 Onions, Thinly Sliced
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.67 Green Chilies, Slit
  • 0.67 cup Basmati Rice, Soaked And Drained
  • as needed Fresh Coriander Leaves For Garnishing

Directions: Mutton Yakhni Pulao Recipe

Cooking Directions

  • STEP 1.In a large pot, add mutton pieces, water, whole spices (such as cinnamon, cardamom, cloves, and bay leaves), and salt. Bring it to a boil and let it simmer until the mutton is tender and the broth is flavorful.
  • STEP 2.In a separate pan, heat ghee or oil and fry sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing.
  • STEP 3.Add ginger-garlic paste and green chilies to the remaining fried onions in the pan. Cook until the raw smell disappears.
  • STEP 4.Add the soaked and drained rice to the pan and saut茅 for a few minutes. Then, pour in the mutton broth, cover the pan, and let the rice cook on low heat until it is fluffy and fully cooked.
  • STEP 5.Garnish the Mutton Yakhni Pulao with the reserved fried onions and fresh coriander leaves. Serve hot with raita or salad.

Cooking Tips

  • Marinating the mutton with yogurt and spices for a few hours before cooking can enhance the flavor and tenderness.
  • Soaking the rice for 30 minutes before cooking helps in achieving fluffy and separate grains.
  • You can add saffron strands soaked in warm milk to the rice for an extra touch of aroma and flavor.

Storage and Serving

  • Mutton Yakhni Pulao can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
  • Serve the Mutton Yakhni Pulao as a main course dish with raita, salad, or a side of yogurt.
Nutrition
value
911
calories per serving
46 g Fat34 g Protein99 g Carbs37 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    34g
  • Carbs
    99g
  • Fiber
    37g

MacroNutrients

  • Carbs
    99g
  • Protein
    34g
  • Fiber
    37g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    617mg
  • Iron
    13mg
  • Vitamin A
    885mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    39mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    218mg
  • Manganese
    15mg
  • Phosphorus
    391mg
  • Selenium
    9mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp