Mutton Pulao Recipe (Pakistani Yakhni Pulao)
Mutton pulao is a fragrant one-pot rice dish cooked in a stock of mutton and whole spices called yakhni. The rice absorbs the stock, so every grain is flavorful.
This recipe gives fluffy, separate grains and tender meat.
Why you will like this version
- Rich, aromatic flavor from yakhni.
- Fluffy, separate grains.
- One pot for the rice.
What is mutton pulao?
Pulao is a rice dish cooked in stock with whole spices. Yakhni pulao, a favorite in Pakistan, starts with boiling the meat in water with onions, ginger, garlic and spices to make a stock.
Ingredients that matter
- Mutton on the bone: bones give the best stock.
- Basmati rice: aged long-grain, washed and soaked for 30 minutes.
- Whole spices: cumin, cloves, cardamom, cinnamon and black pepper.
Tips for fluffy rice
- Measure the stock: about 1 1/2 cups for every cup of soaked rice.
- Do not stir once the rice is covered.
- Rest the pulao for 10 minutes before opening the lid.
Mutton Pulao Recipe
Ingredients
Method
- Boil the mutton with the water, onion, ginger-garlic paste, 1 tsp salt, cloves, cardamom, cinnamon, cumin and peppercorns. Cover and cook for 60 to 90 minutes until tender.
- Strain, keeping the meat and the stock separately. You need 3 cups of stock; add water if short.
- Heat the oil in a pot and fry the sliced onion until deep golden. Add the meat and fry for 5 minutes.
- Add the 3 cups stock, the salt and the green chilies. Bring to a boil and check the seasoning; the stock should taste slightly over-salted before the rice goes in.
- Add the drained rice and spread evenly. Cook on high heat until the water is almost absorbed, about 8 minutes.
- Cover tightly, reduce the heat to the lowest and cook for 12 minutes. Rest for 10 minutes, then fluff and serve.
Notes
Serve with raita. Mutton cooking time depends on the cut.
Frequently asked questions
What is the rice to stock ratio?
About 1 cup soaked rice to 1 1/2 cups stock.
Can I use a pressure cooker?
Yes, for the mutton stock. Cook for 35 to 40 minutes until tender.
What do I serve it with?
Raita and a simple salad.
