Mutton yakhni pulao
Prep time: 
Cook time: 
Total time: 
Serves: 3
Mutton yakhni pulao a one pot meal dish with rice and meat cooked together in aromatic spices.
  • Mutton : 500 gm
  • Onion : 2 (medium size bulb)
  • Garlic : 1 bulb
  • Ginger root : 2 inch piece
  • Bay leaves : 1 or 2
  • Yogurt : 1 cup
  • Unripe grated papaya : 2 tbsp
  • Salt
  • Black cardamom : 4-5
  • Cinnamon stick : 1 inch
  • Black peppercorn : 10 -12
  • Cloves : 6-7
  • Mace : 1
  • Nutmeg: a quart
  • Fennel seeds : 1tsp
  • Coriander seeds : 1 tsp
  • Ghee : 2-3 tbsp
  • Basmati rice : 3 cups
  • Sugar : 1 tsp
  • Saffron : a large pinch
  • Red chilli powder to taste
  • Salt to taste
  • Fried onion slices : ½ cup
  1. Wash the mutton thoroughly. In a large glass bowl, marinade the mutton with all the ingredient listed under marinade section. Roughly crush the onions, garlic an ginger to release some of its flavour to the meat.
  2. Keep it for 6-7 hours or overnight.
  3. Wash the rice with 4-5 changes of water until the water runs clear.
  4. Spread the rice evenly on a flat thali or plate or on newspaper. Let the rice dries out completely.
  5. Once it is dried out mix a tablespoon of ghee and sugar and keep aside.
  6. In a large container preferably with a lid, cook the mutton with its marinade. To that add around 8 cups of water and cook the mutton on low heat till it is partially cooked.
  7. Wrap all the spices in a muslin or cotton cheese cloth and tied tightly and drop it in the boiling mutton stock. or else you can directly drop the whole spices into it.
  8. Once the stock is reduced enough and you get almost 6 cups of stock, stop cooking the mutton.
  9. Slot the mutton pieces out of it. Drain the stock or yakhni and reserve it.
  10. In a separate pan, heat the ghee and lightly fry the mutton pieces till it turns into a nice brown hue.
  11. Return to your heavy pot with lid, warm the remaining ghee, add the mutton, rice and mix it well.
  12. Add salt, red chilli powder, saffron soaked in warm water or milk and give it a stir.
  13. Add the yakhni or stock and cover the mutton and rice well. If you run short of yakhni, then you can add warm water also.
  14. Cover the lid and cook on low heat till done. Once the rice is fluffed through the yakhni, cook no more. switch off the heat and cover the pot with heavy lid, trap the steam . Let it be like tgis for a while. Finish the remaining cooking like this and rice grains will be fluffy and not sticky.
  15. Before serving stir in the fried slices of onion and serve warm.
Do not try this recipe with boneless mutton or chicken. You wont get a nice flavourful stock.
Please use ghee in this recipe and not oil.
Recipe by saffronstreaks at