Mutton Yakhni Pulao is a famous one one meal where long grain basmati rice are cooked with mutton pieces in a flavorful mutton stock. The recipe is easy yet requires skillful hands to cook the mutton and rice together without making it sticky. Mutton Yakhni Pulao is commonly known as Potli Pulao because of the use of spice potli that goes into with mutton pieces for making the stock. This Pulao recipe is light to the stomach and less spicy as compared to any Biryani recipe.
Difference Between Yakhni Pulao & Biryani :
BIRYANI is an amalgamation of meat and various spices along with herbs, clarified butter, yogurt and many other ingredients that go into the marination. The marinated meat is then slow cooked and layered with semi cooked rice. Biryani is a vast and complex recipe that requires skills and accuracy. The meat is raw and marinated, hence cooked slow in a sealed packed vessel. The process is known as DUM. The steam the generates inside the vessel spread out evenly and cooks the meat and rice in layers. To make sure the heat is equally distributed, few burning coals aka Angaras are spread on the lid of the vessel. It’s a traditional and lengthy process of cooking. If you are looking for a ready made Biryani Masala that is rich in flavor and gives you a perfect balance of flavors, head on to ALCO EATS.
YAKHNI PULAO is long grain rice cooked in flavorful meat stock. Can be made with both mutton or chicken. Meat pieces are pressure cooked with a pocket of spices aka Potli or Bouquet Garni where various whole spices, onion, ginger garlic, chilies, mint etc are tied up inside and cooked until mutton is soft and tender. The stock is reserved for cooking rice. Here the mutton and rice are again cooked together in an open vessel and then served with spicy curry, dalcha or raita.
How To Make Mutton Yakhni Pulao :
First wash rice three to four times, and soak in fresh water for 30-40 min before cooking. This will help rice grow longer while cooking. In a muslin cloth take all whole spices, ginger, garlic, coriander seeds, fennel, dried rose petals, mint and tie them all to make a potli. Take a pressure cooker and add mutton with some salt and bay leaves. Add water in adequate quantity and slide in the prepared potli into it. Close the lid and pressure cook the mutton till 4-5 whistles or until its soft and cooked. Let the pressure release, then open lid and collect mutton pieces in a bowl and keep aside. Collect the stock in a separate bowl. Take out the potli carefully and squeeze it well to collect the water. This has all the flavors in it. Discard the left over in the potli. Now, take a non stick thick bottomed vessel, heat ghee and add bay leaf and shahi zeera, wait till it sputters. Now add fine sliced onions and cook until golden. Add in the mutton pieces along with yogurt and cook for 5 mins on high flame. Now add the soaked rice and mix well. Fry for another 5-6 mins and then add the reserved stock into the rice. Adjust salt as needed and let the water come to a boil. Now simmer the gas flames and close lid to cook the rice. This might take 8-10 mins. Once the rice is nicely cooked, turn off the gas and add chopped coriander and mint on top. Drizzle some lemon juice, ghee and kewra water for aroma. Add some fried onions on top and serve hot with Salan and Raita.
| Prep Time | 20 Minutes |
| Cook Time | 40-45 Minutes |
| Servings |
People
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- 1 small Chopped Onion
- 5 Garlic Lobes
- 2 inch ginger
- 5-6 mint leaves
- 2 Chopped Green Chilies
- 2 Dry red chilies
- 4 Cloves
- 4 black pepper
- 2 Black Cardamom
- 4 Green Cardamom
- 1 tsp Caraway seeds/ Shahi jeera
- 1 inch Cinnamon Stick
- 1 tsp Crushed Mace / Javitri
- 1 tsp Fennel seeds / Saunf
- 1 tbsp Coriander Seeds
- 1 tbsp Dried Rose Petals
- 500 grams Mutton pieces
- 1 cup water
- 1 tsp salt
- 1 Bouquet Garni
- 250 grams Long Grain Basmati Rice
- 2 tbsp Ghee / Clarified Butter
- 1 medium Fine sliced onion
- 2 bay leaves
- 1 tsp Caraway seeds/ Shahi jeera
- 1/2 cup Fried Onions
- 1 tbsp Chopped mint and coriander
- 1 tsp lemon juice
- 1 tbsp Saffron soaked milk
- Few drops Kewra Water
Ingredients
For Potli / Bouquet Garni
For Yakhni :
For Yakhni Pulao :
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- First wash rice three to four times, and soak in fresh water for 30-40 min before cooking. This will help rice grow longer while cooking.
- In a muslin cloth take all whole spices, ginger, garlic, coriander seeds, fennel, dried rose petals, mint and tie them all to make a potli aka bouquet garni.
- In a pressure cooker and add mutton with some salt and bay leaves. Add water in adequate quantity and slide in the prepared potli into it. Close the lid and pressure cook the mutton till 4-5 whistles or until its soft and cooked.
- Let the pressure release, then open lid and collect mutton pieces in a bowl and keep aside. Collect the stock in a separate bowl. Take out the potli carefully and squeeze it well to collect the water. This has all the flavors in it. Discard the left over in the potli.
- Now, take a non stick thick bottomed vessel, heat ghee and add bay leaf and shahi zeera, wait till it sputters. Now add fine sliced onions and cook until golden.
- Add in the mutton pieces along with yogurt and cook for 5 mins on high flame. Now add the soaked rice and mix well. Fry for another 5-6 mins and then add the reserved stock into the rice.
- Adjust salt as needed and let the water come to a boil. Now simmer the gas flames and close lid to cook the rice. This might take 8-10 mins.
- Once the rice is nicely cooked, turn off the gas and add chopped coriander and mint on top. Drizzle saffron soaked milk, lemon juice, ghee and kewra water for aroma. Add some fried onions on top and serve hot with Salan and Raita.
If you like this MUTTON YAKHNI PULAO recipe then try making it at home and do share your feedback with me in comments below.
Happy Cooking!
Love : Shaheen
