Mutton Yakhni Pulao


For Mutton Stock:

1/2 kg mutton
1 medium onion, roughly chopped
1″ piece ginger, lightly crushed
1 whole garlic (with skin), washed and cut into two
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
2 tsp pepper corns
4 cardamom
1/2 mace
small piece cinnamon
4 cloves
1/2 star anise
1 black cardamom
1/4 tsp shajeera
1 green chilli
1 bay leaf
1 tsp salt
2 cups of water

For Rice:

2 cups basmati rice
3 cups mutton stock
2 onions, thinly sliced
1 tbsp ginger, crushed
1/2 tbsp garlic, crushed
3 green chillies, crushed
1 small tomato, chopped
1/2 cup yogurt
1/4 tsp cumin seeds
1/4 tsp shajeera
small piece cinnamon
3 cardamoms
3 cloves
1 bay leaf
salt to taste
2 tbsp ghee
2 tbsp oil


  1. Cut the mutton into pieces, clean it and keep it aside.
  2. Soak basmati rice in water for 30 minutes.
  3. In a small muslin cloth or white cloth, add coriander seeds, fennel seeds, cumin seeds, cardamoms, mace, cinnamon, cloves, star anise, black cardamom and shajeera and tie it up as a spice bag.
  4. In a pressure cooker, add cleaned mutton, chopped onion, crushed ginger, spice cloth bag, pepper corns, green chilli, bay leaf and salt and 2 cups of water.
  5. Cook the mutton on high flame for 1 whistle and then cook on low flame for 7-8 minutes or until cooked well.
  6. Open the cooker once the pressure is completely released and strain it and separate the meat and the stock.
  7. Remove the garlic pieces, crushed ginger , bay leaf and the spice cloth bag from the meat and keep it aside.
  8. Take another pressure cooker/ pan and add ghee and oil and add sliced onions and little salt and fry until golden brown and keep it aside.
  9. Into the same oil, add 1/4 tsp cumin seeds, 1/4 tsp shajeera, small piece cinnamon, 3 cardamoms, 3 cloves, 1 bay leaf, crushed green chillies, garlic and ginger and saute well till raw smell goes.
  10. Add chopped tomato and saute well. Add yogurt into this and mix well.
  11. Then add cooked mutton and mix well till the yogurt mix is well coated with the mutton.
  12. When the gravy has almost dried up, add fried onions into this (reserve some for garnish) and mix well till the gravy has completely dried up and the oil separates.
  13. Now add 3 cups of mutton stock ( if there is not enough stock, adjust with water ) and let it boil. Adjust the salt.
  14. Add drained rice and mix. Once it starts to boil, cook covered for 1 whistle at high flame.
  15. Once the pressure is completely released, open the cooker and transfer the rice to a serving plate..
  16. Garnish with reserved fried onions and serve…

Recipe Source: Mahimas Cooking Class (YouTube)

Leave a Reply

Your email address will not be published. Required fields are marked *