A fragrant, one-pot Pakistani rice dish where bone-in mutton is first simmered in a lightly spiced broth (yakhni) and then cooked together with basmati rice, finished with a topping of crisp fried onions and fresh coriander.
Mutton Yakhni Pulao
Ingredients
- 4 tbsp oil
- 1 tsp whole cumin seeds
- 3 medium onions chopped
- 2 tbsp garlic-ginger paste
- 750 g bone-in mutton
- Salt to taste
- 2 cups basmati rice soaked 30 minutes and drained
- 2 tsp coriander powder lightly toasted and crushed
- A few black peppercorns
- 1 bay leaf
- 4 cloves
- 1 cinnamon stick 1″
- 6-8 green chillies and a handful of coriander leaves ground to a paste
- 1½ tbsp fried onions crushed
- 1 cup chopped fresh coriander
Instructions
- Heat the oil in a deep pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Stir in the chopped onions and sauté, stirring often, until they turn a deep golden brown.
- Add the garlic-ginger paste, whole spices (peppercorns, bay leaf, cloves, cinnamon), and mutton pieces. Cook, stirring frequently, until the meat browns and releases its juices.
- Pour in 7 cups of water, season with salt, cover, and simmer on low heat for 1 hour 15 minutes, or until the mutton is cooked through but still holds its shape.
- Stir in the ground chilli-coriander paste and coriander powder, then add the drained rice. Check that the water level reaches just up to the first knuckle when you dip your finger into the rice; adjust if necessary.
- Bring to a vigorous boil over high heat, stirring the sides once or twice to prevent sticking, until most of the water is absorbed and the rice still looks moist.
- Reduce the heat to the lowest setting, cover tightly, and “dum” for 15-20 minutes without lifting the lid.
- Remove from heat, gently fluff the rice with a fork, and transfer to a serving dish. Sprinkle the crushed fried onions and chopped coriander over the top before serving.
Notes
Fragrant, regal and deeply satisfying, Mutton Yakhni Pulao is one of Pakistan’s most cherished rice dishes. This pulao is special for its subtle elegance – where long grained basmati rice is gently infused with the rice stock ( yakhni) of slow cooked mutton, whole spices and aromatics. The beauty of this recipe lies in its balance , the meat is tender yet flavourful , the rice is light yet aromatic, each grain carrying the essence of cardamom, cloves and bay leaves. It is a dish that reflects hospitality, tradition and the sheer pride of Pakistani kitchens.