Mutton Yakhni Pulao
How to Prepare the Best Afghani Mutton Yakhni Pulao at Home

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1 kg Basmati Rice
2 Tbsps. Salt
6 Green Chillies
1 Tsp. Shahi Jeera
6 Cardamoms
4 Cinnamon Sticks
4 Bay Leaves
12 Cloves
125ml Ghee (Clarified Butter)
1 kg Mutton
2 Tbsps. Ginger Garlic Paste
2 Large Onions
250 ml Curd/Yogurt
2 Tbsps. Coriander Seeds
2 Tbsps. Fennel seeds
Salt to Taste
2 Tsp. Black Peppercorns
1 Large Roughly-chopped Onion
Big Pieces of Ginger
2 Black Cardamoms
1 Tsp. Cumin Seeds
1 Whole Garlic

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  • Medium Spicy
  • Non Vegetarian
  • Medium




Author- Shaziya’s Recipes

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First of all, soak 1 kilogram of basmati rice in water for 1 hour. Then, drain and keep it aside. Now, to prepare the yakhni or the mutton stock, first, you need to make a pouch (use white muslin cloth) of dry spices including 3 green cardamoms, 2 cinnamon sticks, 1 teaspoon black peppercorns, 6 cloves, 1 black cardamom, 1 bay leaf, 1 tablespoon of coriander seeds and 1 tablespoon of fennel seeds. Keep it aside for later.


Next, take 1 kilogram of mutton in a deep flat-bottomed vessel. Add 1 large roughly-chopped onion, 1 whole garlic, 4 green chillies, and a roughly-sliced large piece of ginger to the vessel.


Also, add the pouch of dry spices, salt to taste and then add as much water as required. Cook it covered until the mutton is cooked to 80%. Once cooked, remove the lid and take out the boiled mutton pieces in a bowl and drain the excess water and keep it aside.


Next, strain the remaining mixture and squeeze the water as much as you can. This yields 1 ½ glasses of yakhni or mutton stock. Set the yakhni aside for later.


Now, measure out the yakhni and water for cooking the basmati rice. After that, heat 150 millilitres of ghee or clarified butter in a heavy bottom vessel. Once the ghee melts, add in 2 large thinly-sliced onions and sauté until golden brown. Take out some fried onions in a separate plate for garnishing later.


Now, add 3 green cardamoms, 5 cloves, 1 teaspoon of peppercorns, 2 cinnamon sticks, 1 bay leaf, 1 teaspoon of cumin seeds, 1 black cardamom, and 1 teaspoon of black cumin seeds and 2 slit green chillies. Cook the ingredients for a few seconds. Next, add 2 tablespoons of ginger-garlic paste and cook until the raw flavour disappears.


Now, add the boiled onions and sauté for another 2 minutes. To this add 1 cup or 250 millilitres of beaten curd/ yogurt and then mix and cook for another 4-5 minutes.


Later, add mutton yakhni/stock, water and 2 teaspoons of salt (as per taste). Cover with a lid and bring it to a boil. Once the water starts boiling, add in the soaked basmati rice and gently mix it. Cook it covered until the water dries.


Once the water has dried, mix it gently again and then cover it to cook for another 10-15 minutes on a low flame.
After 15 minutes, remove the lid, add in the remaining fried onions for garnishing and then serve it hot.


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