Biryanis & Pulav · Uttar Pradesh

Mutton Yakhni Pulao

A gentle, aromatic pulao in the Awadhi and Mughlai tradition: mutton simmered in a fennel and coriander-scented stock, then the rice cooked in that golden yakhni until every grain is full of flavour.

Prep 20 min · Cook 100 min · Total 120 min + 30 min soaking · Serves 4

Ingredients

Yakhni (stock)

• 750 g Mutton (goat), bone-in, with some marrow bones
• 1.5 l Water
• 1 Onion, halved
• 1 inch Ginger, crushed
• 8 cloves Garlic, crushed
• 1 tbsp Coriander seeds
• 1 tbsp Fennel seeds
• 1 tsp Black peppercorns
• 2 Black cardamom pods
• 2 Bay leaves
• 1 inch Cinnamon stick
• 1 ½ tsp Salt

Pulao

• 2 cups Aged basmati rice
• 4 tbsp Ghee
• 1 tsp Shahi jeera
• 4 Green cardamom pods
• 4 Cloves
• 2 Onions, thinly sliced
• 3 Green chillies, slit
• ½ cup Thick yogurt
• ½ tsp Garam masala
• ½ tsp Salt, or to taste
• 1 tsp Kewra water
• 2 tbsp Mint leaves

Method

1. Make the yakhni. Tie the coriander seeds, fennel, peppercorns and black cardamom in a square of muslin. Put it in a large pot with the mutton, water, onion, ginger, garlic, bay leaves, cinnamon and salt. Bring to the boil, skim off the scum, then simmer gently, partly covered, for 1 hour 15 minutes until the mutton is tender. (Or pressure-cook for 6 whistles.)
2. Strain. Lift out the mutton pieces and strain the stock, pressing the onion and garlic through the sieve. Discard the spice bag. You need 3 1/4 cups of yakhni; top up with water or boil down to get there.
3. Brown the onions. Heat the ghee in a heavy pot and add the shahi jeera, cardamom and cloves. Add the onions and fry until rich golden brown. Add the green chillies and the mutton and fry for 5 minutes until lightly browned.
4. Add the yogurt. Take the pot off the heat, stir in the yogurt and garam masala, then return to a low heat and cook, stirring, until the ghee separates.
5. Cook the rice. Pour in the hot yakhni, taste and adjust the salt. Bring to the boil, add the drained rice and cook uncovered on medium until the stock is level with the rice and small holes appear, about 6 minutes.
6. Dum and serve. Sprinkle the kewra and mint, cover tightly and cook on a hot tawa over the lowest flame for 15 minutes. Rest 5 minutes and fluff gently. Serve with burani raita and a sliced onion salad.

Tips

Simmer the yakhni gently; a hard boil turns it cloudy and the pulao greyish. Marrow bones and a little fat on the meat are what give the pulao its silky, savoury depth.