Cooking is my favourite form of relaxation and this blog is my portal to the world! I personally find the long, slow simmer therapeutic. Once the meat is cooked, you can remove the potli and add the rice, cook, and your Pulao is ready with no need to strain anything out. Cover the pot with foil and put it on Dum for 15 minutes. Please feed us with your ★ star ratings and comments below. If there is too much, scoop a bit out using a cup (but avoid this because you're scooping out flavour! Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. For my vegetarian friends i wish to make akhni but since there wont be meat stock how can i make it with soya chunks? Heat ghee in a pan. While the rice is soaking, add a pinch of saffron in ¼ cup of milk and set aside. They are all used in a small quantity and they all come together to form the wonderful flavour we’re on the look-out (or should I say cook-out?) What could be an alternate way of cooking instead of the pressure cooker, as I don't have one? Ingredients. Specially prepared during Eid Al Adha, this pulao serves as an delicious side dish to a long array of different mutton gravies prepared for the day. Subscribe to receive our newsletters and latest recipes by email. Mutton Yakhni Pulao (Pakistani Dish) DIRECTIONS. Recipe Of Chicken Yakhni Pulao. Add green chilies slit and fry for another few seconds. Thanks for letting me know . Salaams! Lastly, add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil. Keora or screw pinewater along with saffron is essential . Allow it to cook on high heat until 90% water dries up. Step 2 Leave to marinate for about half an hour. As the tender mutton pieces gives realistic classic flavour to the dish as compared to chicken yakhni pulao. The soupy texture what we get after the meat cooks is called as Yakhni. Notify me of follow-up comments by email. Cook for a minute. Delicious Mutton Yakhni Pulao is ready to serve. Once the ghee is hot, add bay leaves and fry for few seconds. Now add onion and cook it for 1 minute. The meaning of yakhni is stock of meat like chicken or mutton. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Thank you Hi Farrukh, you are awesome. In Pakistan and India, yakhni is simply stock or broth. Photo 12. The recipe of this mutton yakhni pulao (pilaf), is incredibly easy. Sensing the aroma in the kitchen develop, watching the broth simmer away knowing our families favourite is in the makes  – it’s a very comforting feeling. Pat dry and keep in the Preethi Electric Pressure Cooker. Whole spices bag. Yakhni Pulao is another great recipe from the Awadhi Cuisine where the process of cooking is done in a dum i.e. It can be broken down in to two steps. The cut of mutton you prefer will be largely down to your own personal preference – many people much prefer leg over shoulder. A family favourite. For many, you’d imagine tender, melt-in-your-mouth pieces of mutton perfectly browned, the aroma of cardamom, coriander and cumin, pillowy soft basmati rice all laced together with sweet slivers of fried onion. Now, pour the saffron soaked milk over the rice. I follow your recipe and tried few one, got appreciation as well. You can put the green chillis into the cloth if you don't want whole pieces of chilli in your rice. Then heat the oil in the pan and add spices to the pan. Thanks for the recipe it was brilliant. Hi there! Wow, this meal was soooo tasty!! Now add all the ingredients mentioned under the heading of Yakhni/Meat Stock. Take a thin white muslin cloth and keep the following spices on it to make a potli- 1 onion (halved), ginger pieces, fennel seeds, coriander seeds, black pepper corn, cinnamon sticks, black cardamom, cumin, one whole garlic, one star anise (broken roughly), green cardamom and cloves. How to make Hyderabadi Mutton Dum Pulao Recipe. Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom and bay leaves. If you aren’t up for the effort that Shami Kebabs require, I find Aloo Tikkis are a fine substitute. I am glad you and your family loved it.:). Any cook worth their skill will know a slow and long simmer is key to releasing all those delicious juices and flavours. The only feedback I got was this: They would have preffered more meat in the pulao. Traditionally the yakhni or the stock is prepared in a big sauce pot where the meat and the spices are cooked for a long period of time so that the maximum flavors could be extracted from the spices. Onion should be in light brown color. Once the it starts boiling, pressure cook until the mutton is just done. When the mutton is boiled, filter the water and keep it separately. 2. There is an amazing recipe of Lucknowi biryani which is a layered rice recipe whoch has its charm of Awadhi Nawabi essence like how Hyderabadi biryani has Nizami essence. Your pulao recipe is a joy to make and a greater joy to eat! My good fortune in this regard is that I come from a family with a chain of meat and grocery stores in London, therefore I am always able to get my hands on the freshest, best quality meat. A very tasty preparation indeed. Once the ghee is hot, add bay leaves and fry for few seconds. Yakhni preparation: Pour 4 cups of water in a pressure cooker, add in the mutton pieces, prepared spice bag, salt and mix well. The Lucknowi Mutton yakhni pulao recipe is ready. Mutton Yakhni Pulao is a mildly flavored pulao made using the ghosht/mutton. Once the ghee is hot, add bay leaves and fry for few seconds. Then, put the potli in a pressure cooker along with the cleaned and wahsed mutton and 7 cups of water. Even the nonsticks from homecentre lifestyle are also good. Celebrating it with friends and families is really what makes it more enjoyable and delightful. If you’re looking for Mutton yakhni pulao recipe, look no further! Usually, I soak it for 45 minutes for better results. Thank you so much. Sorry, your blog cannot share posts by email. Photo 4. Lucknowi Mutton Pulao is my personal favorite savory rice delicacy anytime. Now add mutton stock bring it to boil and add rice. What comes to your mind when you think of Mutton Pulao? Yakhni Pulao is a signature Basmati rice dish simmered in Mutton stock and spices. If there is too little, add some more water in till it reaches that level. Made it twice and it was yummy. Now add the mutton pieces, salt, crushed garlic and ginger … I shall be sharing that too, soon InShaaAllah . Hi! You can also make it with lamb/goat meat. Now add onion and cook it for 1 minute. DO NOT overcook it. Your email address will not be published. Cook for a minute. … Recipe Of Chicken Yakhni Pulao. Published: Jun 14, 2018 || Modified: Jul 17, 2020 by Farrukh Aziz. Ask your local butcher at what day and time their fresh batch of meat will be coming in, and go in and order from that. Lucknowi mutton has a wonderful taste and flavor. Rice is then cooked along with some spices and yakhani stock, hence the Yakhni Pulao :). I prefer this pulao dish to be of mutton over the chicken one. by administrator $ 9.99 Add to cart ; Mutton Biryani. 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. If the Yakhni stock is less in amount, then add some water along with stock. I personally feel like this is a perfect combination and doesn’t need any more additions. The bag method seemed more flavorful and much less time consuming. Firstly, clean and soak the long grain basmati rice for at least 30 minutes. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings. Yakhni is supposedly the stock of the meat with few aromatic spices. Source: Chef Shireen Anwar in Masala Mornings on Masala Cooking . Beef yakhni pulao is wonderful pulao recipe in which rice cooked in beef stock. 2. In fact Mutton Yakhni Pulao recipe is a very easy dish to make. Warmth, knowing this is a delicious meal my family will always love and enjoy, no failures and no hassle. I never thought about putting spices in the bag too, we usually just put them in the meal and strain them out. thank you so much It’s the pride when my Mother asks me to help out for the dawat she’s hosting tonight by making Mutton Pulao, or when my husband tells his family ‘Fatima bohot acha pulao banati hai’. The rice is cooked in the Yakhni or stock with ghee . To make this super easy and indulgent Kashmiri mutton yakhni recipe, you need mutton, curd, cardamoms, cloves, and cinnamon. Add green chilies slit and fry for another few seconds. 1. It’s the reassuring aroma of cinnamon, cardamom and cumin wafting around the kitchen and making its way into the living room. Photo 2. One, is preparing the mutton broth and second, is cooking the rice and the meat, in it. yes you can make using soya chunks, just that you need to swap mutton stock with vegetable stock:), Fantastic Pulao recipe and very nicely explained each step in detail. Mutton Yakhni Pulao is a very popular dish in North India and it gets its name ‘Yakhni Pulao’ from the word ‘Yakhni’ which means meat stock rich in flavors and whole spices. When the mutton is boiled, filter the water and keep it separately. This chicken pulao is very tasty simple to do. Chicken Biryani. Add green chilies, … Drain and set aside. The most special part about Eid is its delicacies. Mix with salt, fennel, ginger, green cardamom powder in mixer with yogurt and make a paste then add cloves, black peppercorns, cinnamon, bay leaves and black cardamom and marinate mutton in this for 30 minutes. May Almighty Bless us with HIS Mercy, guide us to right path and grant us goodness and greatness always, Ameen, Thumma Ameen! Thanks for sharing. In additional to the long simmer, the combination of the whole spices is what really elevates any Pulao. Aroma in pulao is attributed to whole spices, kept in a spice bag or sachet d’épices. Yakhni Chicken Pulao is Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. Thanks for sharing! When should i removed the spice cloth? Although there are many other types of pulao’s and biryanis, but the flavor and amazing taste what we get in this mutton pulao recipe is incomparable. Yakhni pulao is served as the main course in the sub-continent because without it the lunch or dinner is incomplete. Then heat the oil in the pan and add spices to the pan. I am glad everyone at your home loves it, especially the little one . Heat ghee in a pot and add that spice bag in it. No powdered garam masala , no mint or cilantro , no tomato . But, total should be 6 ½ cups only. Tie the cloth to make a secure potli. Take the mutton, salt and 1 cup of water in a pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 15-20 minutes or till the mutton is properly cooked. Here we give you a delicious Mutton Yakhni Pulao Recipe. For the pulao, I have taken goat meat on bone, basmati rice, green chilies, bay leaves, onions, birista, lemon juice, kewda essence, saffron, garam masala, salt, ghee and water. Comfort, knowing I can always turn to this recipe like a faithful, old friend who forever has my back. Make some Mutton Yakhni Pulao and one sweet dish, whip up a boondi raita with roasted jeera powder and spices and the party is On. Our mutton Yakhni Pulao Recipe is the unique and old traditional way. You don’t have to remove it! Mutton Yakhni Pulao (Pakistani Dish) DIRECTIONS. Right from this gosht pulao to various Biryanis, Kababs, variety of Tandooris, Dahi Vada and what not. My pulao never contains any heat because I prefer it that way. Now,  add boiled mutton and gently sauté it on high heat for another 2-3 minutes. Gently wash and soak the rice in water. Hello Mayank, Yakhni preparation: Pour 4 cups of water in a pressure cooker, add in the mutton pieces, prepared spice bag, salt and mix well. Then add … Add some salt, put it on the heat and bring it to a boil. We also have wide variety of recipes to try. ‘Yakhni’ mean bone broth while ‘Pulao’ is a aromatic rice dish. Saute this well, stirring often and ensuring the mutton gets good contact with the base of the pot which will help it to brown well, Tie all the whole spices in your cloth and tie well. Set aside. Mutton Yakhni Pulao - Yakhni Pulao is a flavorsome dish of rice and meat. 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. 2. Set aside. Then, add boiled mutton and gently sauté it on high heat for 2-3 minutes. On to the recipe! Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Then add … So, just go ahead with whatever amount of chillies you wish to eat . The only think I didn't have was the rose petals, I used rose water in its place. Hi Shaista, Photo 3. Your email address will not be published. Welcome to Fatima Cooks! Hello Beth, Let the rest of the things remain the same as you will not be increasing the amount of rice. One, is preparing the mutton broth and second, is cooking the rice and the meat, in it. Heat ghee in a pan. Do not over - cook it. Add sliced onions and fry until they start picking up golden color. Thank you very much, I am glad everyone loved the pulao. Now, in a stainless steel or non stick pot, take meat, salt, ginger, garlic , onion … Easy and village food secret recipe for making mutton biryani with yakhni. This Kashmiri mutton recipe is mostly prepared during celebrations. No powdered garam masala , no mint or cilantro , no tomato . Pair with masala chhaas (buttermilk) or cold drinks and Enjoy. Discard the potli. So in this regard, my best advice is to get your hands on fresh meat. Mutton Yakhni Pulao is a mildly flavored pulao made using the ghosht/mutton. A combination of mutton and rice which is famous in Kashmir. Thanks for sharing the recipe, will definitely be making it again. But, as you will find the time crunch, pressure cook methods works best. If the mutton isn't cooked through by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch, Add in the pre-soaked rice. If you find large chunks of garlic in your broth after cooking it, you can mash them easily with the back of a fork. ( tie … Once it starts boiling, allow it to cook on high heat until 90% water dries up. It is often the base for many foods including pilaf (pulao) and other shorbas or soups. 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