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Mutton Yakhni Pulao served on traditional brass plate with raita on the side.
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4.63 from 48 votes

Yakhni Pulao Recipe

Yakhni Pulao is a signature Basmati rice dish simmered in Mutton stock and spices. Serve this mutton pulao with raita on the side.
Prep Time10 mins
Cook Time1 hr
Soaking time30 mins
Total Time1 hr 10 mins
Course: Main Course, Pulao
Cuisine: Indian
Diet: Gluten Free, Non Vegetarian
Servings: 7
Calories: 708kcal
Author: Farrukh Aziz



  • 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 ¼ 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& ½ 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.


Calories: 708kcal | Carbohydrates: 70g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 150mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 2.9mg