Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 3 cup basmati rice; 0.75 kg mutton; 1 tbsp red chili powder; 2 tsp fennel seeds; 2 black cardamom pods; 2 green cardamoms; 4 tsp coriander seeds; 0.5 onion; 10 tbsp oil; 2 bay leaves; 1 cinnamon stick (2.5 cm)

Mutton and basmati rice come together in this Pakistani pilaf, fragrant with chilli and fennel seeds and simmered on the stove.

2 hr · Serves 5 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Gently wash and soak the rice in water. Set aside. Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
20 min
2
Remove all the spices and strain the stock. The stock should measure six (6) cups. Add water if the stock is not sufficient. Set aside.
3
Keep the mutton pieces separately. In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
4
Add the mutton and fry for a few minutes. Add the stock. Stir in the rice gently, ensuring that it does not break.
5
Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.