Mutton Yakhni Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings.
Eid is around the corner and I believe, we all are really very excited for it. It is indeed a festival of love and glory.
Celebrating it with friends and families is really what makes it more enjoyable and delightful. The most special part about Eid is its delicacies.
What is Yakhni Pulao?
Yakhni is supposedly the stock of the meat with few aromatic spices. The meat i.e. the Chicken or the Mutton or the Lamb, is boiled with the ingredients in a bouquet garnii.
The potli i.e. the bouquet garni in which we wrap with the aromatic spices are put into a pressure cooker along with the meat. Boil everything together until meat cooks to the right texture.
However, the traditional method of making yakhni stock says, the boiling of meat along with the spices in a copper handi. But, as you will find the time crunch, pressure cook methods works best.
Most noteworthy, remember to cook the meat pieces just right and DO NOT over cook it. The soupy texture what we get after the meat cooks is called as Yakhni.
And you can add this yakhni either in a rice or in a korma/Shorba. Rice is then cooked along with some spices and yakhani stock, hence the Yakhni Pulao :).
Although there are many other types of pulao’s and biryanis, but the flavor and amazing taste what we get in this mutton pulao recipe is incomparable.
Lucknowi Mutton Pulao is my personal favorite savory rice delicacy anytime. I prefer this pulao dish to be of mutton over the chicken one.
As the tender mutton pieces gives realistic classic flavour to the dish as compared to chicken yakhni pulao.
Is Pulao and Biryani the same?
No, Pulao is a dish in which we cook the meat/vegetables along with the rice. Whereas in the biryani, first of all there are layers of rice and meat. And we semi cook the rice (boil the rice) before the layer.
Biryanis are often Dum and has the flavoured and cooked rice. While in yakhni pulav recipe, the rice is uncooked and just soaked in water. And we cook rice together with spices, meat and limited water.
I know, many people has the confusion with the term biryani and pulao, as both of them are rice oriented delicacy, seasoned with fried onions, coriander and mint leaves.
How do you make Pulao?
- For the Yakhni Pulao , we boil the meat i.e mutton or lamb with aromatic whole spices and water until we get good mutton stock and meat cooks well.
- Then, we cook the spices infused mutton yakhni stock and long grain basmati rice together with seasonings, saffron and kewra (screwpine) essence.
- Finally, dum the gosht pulao (simmer on low heat) to infuse all the flavours well.
Coming down to the ingredients of yakhni pulao recipe, below is the list we need.
To make yakhni (mutton stock) I have taken rose petals, onions, fennel seeds, zeera (cumin seed), garlic pod, ginger piece, star anise, cardamom, cloves, cinnamon stick, coriander seeds and mace.
For the pulao, I have taken goat meat on bone, basmati rice, green chilies, bay leaves, onions, birista, lemon juice, kewda essence, saffron, garam masala, salt, ghee and water.
If you wish to make it extremely spicy, just increase the amount of green chillies in to the recipe as per your liking..
NOTE : However, Awadhi yakhni pulao DO NOT make the use of green chillies, but we add to it get little spiciness in to the dish. So, you can either add it or skip it, choice is all yours.
Usually, I add 10 green chillies for the below recipe measure. But, this time I am reducing it as I am making this mutton yakhni pulao especially for kids. So, just go ahead with whatever amount of chillies you wish to eat 🙂
Step by step instructions
preparation of pulao
Firstly, clean and soak the long grain basmati rice for at least 30 minutes. Usually, I soak it for 45 minutes for better results.
While the rice is soaking, add a pinch of saffron in 1/4 cup of milk and set aside. Photo 1.
To start with , take a clean clean muslin cloth, add all the ingredients for potli (bouquet garni). Photo 2.
Now, tie it well with the string to secure all the whole spices into it to form a potli . Photo 3.
Then, put the potli in a pressure cooker along with the cleaned and wahsed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil. Photo 4.
Once the it starts boiling, pressure cook until the mutton is just done. DO NOT overcook it.
Now, once the mutton is done, allow it to release the pressure to its own. Carefully, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli. Photo 5 and 6.
To begin with, heat ghee or oil in handi or pan. Once the ghee is hot, add bay leaves and fry for few seconds. Photo 7.
Add sliced onions and fry until they start picking up golden color. Photo 8.
Add green chilies slit and fry for another few seconds. Photo 9.
Now, add boiled mutton and gently sauté it on high heat for another 2-3 minutes. Photo 10.
Then, add salt and whisked yoghurt and mix. Cook for a minute. Photo 11.
Now, drain the water from the rice. Then, add rice and mix gently. Photo 12.
Then, add the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni stock is less in amount, then add some water along with stock. But, total should be 6 ½ cups only. Photo 13.
For the reason that we are adding a cup of curd, it will also add the liquid to pulao. So we will be adding 6 & 1/2 cups of yakhni stock ONLY.
Lastly, add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil. Photo 13.
Once it starts boiling, allow it to cook on high heat until 90% water dries up. Now, pour the saffron soaked milk over the rice. Photo 14.
Cover the pot with foil and put it on Dum for 15 minutes.
The Lucknowi Mutton yakhni pulao recipe is ready. Garnish it with birista (golden fried onions) and serve with raita, yogurt or salad of your choice.
Eid Mubarak to you all my lovely readers. May Almighty Bless us with HIS Mercy, guide us to right path and grant us goodness and greatness always, Ameen, Thumma Ameen!
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Yakhni Pulao Recipe
- 900 grams Rice (4 cups) good quality long grain basmati
- A Pinch of Saffron soaked in ¼ cup Milk
To Make Mutton Yakhni Stock (Bouquet Garni)
- 1 tablespoon Cumin Seeds zeera
- ¾ tablespoon Fennel Seeds
- 1 ½ tablespoon Dried Rose Petals
- 2 Onions medium size, quartered or sliced
- 16-18 cloves Garlic
- 2 inch Ginger piece, sliced or crushed
- 2 Star Anise chakri phool/baadiyaan
- 8-10 Green Cardamom
- 10– 12 Cloves
- 2 Mace Flower javitri
- 3 inch Cinnamon sticks 3 sticks of 1 inch each
- 2 tablespoon Coriander seeds
- 1 kilogram Mutton on bone (Lamb or Goat) cleaned and washed
- 7 cups Water
- Salt to Taste
For Yakhni Pulao
- 150 grams Ghee or Oil
- 2-3 Bay Leaves
- 3 Onions large size, finely sliced
- 6-8 Green Chilies slit (you may adjust it accordingly)
- Salt to taste
- 1 cup Yogurt (Curd) 240 grams, (curd) whisked well
- 6.5 cups Yakhni Stock
- 1 teaspoon Garam masala powder
- Juice of 1 lemon
- Few drops of kewda essence
- ¼ cup Birista (Golden Fried Onion)
- Firstly, clean and soak the long grain basmati rice for at least 30 minutes.
- Also, soak a pinch of saffron in 1/4 cup of milk.
Making Yakhni (Mutton Stock)
- First, take a clean muslin cloth, add all the ingredients for bouquet garnii.
- Now, tie it well with the string to secure all the whole spices into it to form a potli .
- Put cleaned and washed mutton pieces in a pressure cooker along with the prepared potli and 7 cups of water. Add some salt, put it on the heat and bring it to a boil.
- Once the it starts boiling, pressure cook until the mutton is just done. Do not over - cook it.
- Now, once the mutton is done, allow it to release the pressure to its own.
- Gently, separate the mutton pieces and the stock. Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
Making Yakhni Pulao
- Heat ghee (or oil) in handi or pan.
- Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color.
- Add green chilies slit and fry for another few seconds.
- Then, add boiled mutton and gently sauté it on high heat for 2-3 minutes.
- Add salt and whisked yoghurt and mix. Cook for a minute.
- Now, drain the water from the rice. Add rice and mix gently.
- Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to the rice, so we are adding 6& 1/2 cups of yakhni stock only.
- Add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil.
- Allow it to cook on high heat until 90% water dries up.
- Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes.
- The Lucknowi Mutton yakhni pulao is ready. Garnish it with birista (golden fried onions) and serve with raita, yogurt or salad of your choice.