Yakhni Pulao is popular in Indian and Pakistani cooking. In India, it comes from the land of nawabs, “Lucknow.” It is a traditional recipe with a captivating aroma and wonderful flavors. It is not a spicy rice dish such as chicken biryani or lamb biryani, but is mild with an amazing depth of flavor like my chicken pulao. The magic behind its taste comes from the Yakhni broth, which is made with aromatic spices and herbs that make this goat and rice taste heavenly. This authentic recipe requires patience as it has a lot of cooking time, but you do not need to be actively involved during that time. I will be sharing the recipe for making this yakhni pulao on the stovetop and the instant pot (pressure cooker). So even though the cooking time is high, you can make this delightful dish on weeknights.
Watch How to Make Yakni Pulao
What is Yakhni Pulao?
Yakhni Pulao is a traditional dish that features long-grain basmati rice cooked in a flavorful broth called “Yakhni.” The broth is infused with a blend of aromatic spices and herbs, which imparts a rich and aromatic essence to the dish. Bone-in mutton, lamb, or chicken pieces are simmered in the Yakhni broth, creating tender and juicy meat. The rice is then cooked in this flavorful broth, absorbing all the goodness of the spices and meat. If you enjoy mutton, check out Mutton Rogan Josh, Aloo Gosht, Mutton Curry, and Keema Recipe.
What is the difference between Pulao, Yakhni Pulao, and Biryani?
Pulao, Yakhni Pulao, and Biryani are all rice dishes, but they differ in preparation and ingredients.
Pulao is a simple rice dish cooked with spices and may include vegetables, meat, or both. Yakhni Pulao uses the special Yakhni broth to cook rice and meat. Biryani involves layering marinated meat and partially cooked rice, which is then cooked to perfection, creating a more complex and spicier dish.
Ingredients
Don’t get intimidated by the long ingredient list for this goat pulao. You will notice that most are whole spices, which you might have in your pantry if you are used to cooking Indian meals frequently.
Long-grain Basmati Rice: This fragrant rice variety adds a wonderful aroma and fluffy texture to the pulao. Rinse the rice and soak it before cooking for the best results. Mutton (Goat Meat) or Lamb: Choose tender pieces of bone-in mutton or lamb, such as shoulder or leg cuts, and cut them into 2-inch pieces. The meat will become succulent and flavorful as it cooks in the Yakhni broth.
Yakhni Stock:
Yellow Onion: Roughly chop a small yellow onion to add a subtle sweetness to the Yakhni broth. Garlic: Use 4-5 cloves of garlic, roughly chopped, for a rich and intense flavor in the broth. Ginger: A 1-inch piece of ginger, roughly chopped, will add a warm and zesty taste to the Yakhni. Whole Spices: We add cumin seeds, fennel seeds, coriander seeds, black peppercorns, mace, cinnamon stick, bay leaf, cardamom, and cloves when making the Yakhni broth. Salt: Essential for seasoning, salt enhances the flavors of the Yakhni.
For Pulao:
Ghee or Oil: Combine ghee and oil to cook the pulao. This will add richness and depth to the final dish. Thinly Sliced Yellow Onions: The caramelized onions will lend sweetness and flavor to the pulao. Ginger and Garlic: Use freshly grated ginger and minced garlic for the best flavor. You can also use ginger and garlic paste for convenience. Green chili pepper: Optional but gives the dish a slight spice kick. Whisked Yogurt: Yogurt adds creaminess and a subtle tanginess to the pulao. Garam Masala: This aromatic spice blend brings a burst of flavors to the pulao. Lime Juice: It adds a refreshing touch and balances the overall taste of the pulao.
For Garnish:
Cilantro Leaves: Sprinkle freshly chopped cilantro over the pulao for a pop of freshness. Birista/Fried Onions (optional): For an extra layer of flavor and crunch, you can top the pulao with crispy fried onions (also known as birista).
How to Make Mutton Yakhni Pulao?
There are two main steps in making Yakhni Pulao – Making the yakni stock and making the pulao. I suggest planning ahead when making this gosht pulao, so you can set the broth to cook beforehand. Once the yakhni broth is ready, you can make this pulao easily and rather quickly.
Making Yakhni Stock
In a large stockpot, combine all the ingredients for the Yakhni broth – onions, ginger, garlic, whole spices, and salt. Then add the mutton pieces.
Bring it to a boil, then reduce the heat to low, cover the pot, and cook for 70-90 minutes until the meat is tender. Use tongs or a slotted spoon to remove the meat from the broth and set it aside. Strain the broth to separate the onions and spices, and keep the broth aside. Measure the Yakhni stock and add water to make it 2 3/4 cups.
Making Pulao:
Rinse the long-grain Basmati rice and soak it for at least 30 minutes. Heat ghee or oil in a Dutch oven or large pan over medium heat and fry the thinly sliced onions until they are light brown. Add the whole spices, green chili, garlic, and ginger. Sauté until aromatic.
Stir in the cooked mutton pieces and sauté for a few minutes. Add whisked yogurt, salt, garam masala, and lime juice. Cook for another minute while stirring continuously.
Pour in the reserved Yakhni stock and bring it to a boil. Drain the soaked rice and add it to the pan. Bring it to a boil again.
Reduce the heat to low, cover the pan, and allow the rice to cook for 15 minutes until all the broth is absorbed. Let the pulao rest for an additional 10 minutes. Garnish with cilantro and, optionally, fried onions (birista).
Gently fluff the rice and serve the delicious Mutton Yakhni Pulao with raita and salad.
What to Serve With Mutton Pulao?
Mutton Yakhni Pulao pairs wonderfully with cooling accompaniments like raita (yogurt with cucumber, mint, and spices) and crunchy kachumber salad. The contrasting flavors complement each other perfectly, making your meal a delightful experience.
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