• Overview
  • Ingredients
  • Directions
  • Reviews

Mutton Yakhni Pulao is yet another flavorsome preparation from the beautiful land of Kashmir. Using steam to mix all the spices and allowing slow cooking of mutton – this relishing dish is loved by all rice lovers. The word ‘yakhni’ refers to cooking the dish in mutton stock – giving it an unmatchable aroma and taste.

Ingredient

  • 1 kg - mutton, cut into pieces
  • 2 tbsp - Coriander seeds
  • 1 - onion, roughly chopped
  • 2-inch-piece Ginger
  • 12 Cloves Garlic
  • 2 Bay Leaves
  • 4 to 5 green Cardamoms
  • 2 Cinnamon sticks
  • 6 to 7 - Cloves
  • Water
 
For pulao

  • 3 to 4 tbsp - Olive oil
  • 2 Bay Leaves
  • 6 to 7 Cloves 4 to 5 Cinnamon sticks
  • 4 to 5 green Cardamoms
  • 7 to 8 onions, thinly sliced length-wise
  • 2 heaped tbsp ground Ginger
  • 4 heaped tbsp ground Garlic
  • 1 ground Nutmeg
  • 1 tsp - Cinnamon powder
  • 2 cups – Kohinoor Extra Long Grain Rice
  • 4 cups - Mutton stock
  • salt to taste

Direction

For mutton

  • Tie the onion and all other spices into a small cloth (potli) and cook it with the meat.
  • Add enough water to cover it.


For pulao

  • Heat the oil in a heavy-bottom vessel then add the whole spices to it.
  • Once they start spluttering, add the onions and fry them till they turn golden brown in colour.
  • Add garlic and ginger, and stir them for some time. Add nutmeg and cinnamon powder and mix well.
  • Mix the cooked mutton and the Kohinoor Extra Long Grain rice. Sprinkle salt over it and continue to stir.
  • Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  • Cook on low heat for about 15-20 mins.
  • 1 kg - mutton, cut into pieces
  • 2 tbsp - Coriander seeds
  • 1 - onion, roughly chopped
  • 2-inch-piece Ginger
  • 12 Cloves Garlic
  • 2 Bay Leaves
  • 4 to 5 green Cardamoms
  • 2 Cinnamon sticks
  • 6 to 7 - Cloves
  • Water
 
For pulao

  • 3 to 4 tbsp - Olive oil
  • 2 Bay Leaves
  • 6 to 7 Cloves 4 to 5 Cinnamon sticks
  • 4 to 5 green Cardamoms
  • 7 to 8 onions, thinly sliced length-wise
  • 2 heaped tbsp ground Ginger
  • 4 heaped tbsp ground Garlic
  • 1 ground Nutmeg
  • 1 tsp - Cinnamon powder
  • 2 cups – Kohinoor Extra Long Grain Rice
  • 4 cups - Mutton stock
  • salt to taste

For mutton

  • Tie the onion and all other spices into a small cloth (potli) and cook it with the meat.
  • Add enough water to cover it.


For pulao

  • Heat the oil in a heavy-bottom vessel then add the whole spices to it.
  • Once they start spluttering, add the onions and fry them till they turn golden brown in colour.
  • Add garlic and ginger, and stir them for some time. Add nutmeg and cinnamon powder and mix well.
  • Mix the cooked mutton and the Kohinoor Extra Long Grain rice. Sprinkle salt over it and continue to stir.
  • Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  • Cook on low heat for about 15-20 mins.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Malabari Chicken Biryani

    Talk about exotic spices and distinct flavours, and Malabar cuisine from Kerala tops the list. The taste of Malabar is renowned from its signature cooking elements and flavours that make your taste buds go tickling. One of the most loved dishes from this cuisine is the Malabari Chicken Biryani. The succulent flavours, mild aroma and a unique aftertaste – together make this a dish to relish.

    Recipe by Kohinoor

    (0)

    Tamrind Fish With Tapioca

    Serve yourself a true Keralite affair between tapioca and spicy fish gravy. Coming from the backwaters of Kerala this recipe is true comfort food for winters. Try it with a plate of basmati rice for a better experience.

    Recipe by Kohinoor

    (0)

    Shahi Chicken Biryani

    An amalgamation of the best of Indian spices and the richest of ingredients, Shahi Chicken Biryani alone is enough to take your meal a level up! It’s best served hot with salad, lemon and papad.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.