Hyderabadi Mutton Yakhni Pulao Recipe
1 hour
1193 reads
About Hyderabadi Mutton Yakhni Pulao Recipe
Indulge in the rich culinary heritage of Hyderabad with this authentic Mutton Yakhni Pulao recipe. Succulent mutton slow-cooked to perfection in a fragrant, spiced yakhni (broth) creates the foundation for this luxurious dish. Long-grain basmati rice absorbs the depth of flavor, resulting in a truly unforgettable culinary experience.This recipe expertly blends traditional techniques with modern clarity, guiding you through each step to recreate this Hyderabadi masterpiece. From caramelizing onions to achieving the ideal rice texture, every detail is meticulously crafted for a flawless result. Perfect for special occasions or a comforting weekend meal, this Mutton Yakhni Pulao is sure to impress. Serve hot with a side of raita and salad for a complete and satisfying experience.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Mutton Yakhni
- 750 gm Mutton bone-in, washed and cleaned
- 1 large Onion sliced
- 1 tbsp Ginger-Garlic Paste
- 4 Chillies green, roughly chopped
- 1.5 tsp Salt or to taste
- 2 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds saunf
- 1 ltr Water
For the Pulao
- 500 gm Basmati Rice long grain
- 2 large Onion thinly sliced
- 1/2 cup Yogurt full-fat, plain
- 4 Chillies finely chopped, green
- 1 tsp Garam Masala
- 1/4 cup Vegetable Oil
- 2 cups Water or as needed for rice
Instructions
Prepare the Mutton Yakhni
- Combine mutton, 1 large sliced onion, ginger-garlic paste, 4 green chilies, salt, coriander seeds, cumin seeds, fennel seeds, and 1 litre water in a pressure cooker. Pressure cook for 6-7 whistles, or until the mutton is tender.
Separate Mutton and Stock
- Remove the cooked mutton pieces and set aside. Strain the mutton stock to remove the spices.
Caramelize Onions
- Heat oil in a large wok or pot. Add 2 thinly sliced onions and cook until light golden brown.
Add Yogurt and Chillies
- Stir in the yogurt and 4 finely chopped green chilies. Cook for a minute until fragrant, stirring constantly to prevent burning.
Combine Mutton and Stock
- Add the cooked mutton pieces and the strained mutton stock to the wok. Mix well.
Add Rice and Simmer
- Add the basmati rice, and a little extra salt if needed (remember some was already added to the mutton). Gently stir. Add 2 cups of water, or more if needed to ensure rice cooks well. Bring to a simmer.
Finish and Serve
- Once the rice is cooked and the liquid is absorbed, cover the pot. Place a heavy-bottomed pan or iron tawa on top of the lid for even cooking and to create a fluffy texture. Let it sit for a few minutes.
- Serve your delicious Hyderabadi Mutton Yakhni Pulao hot with raita and a fresh salad.
Recipe Notes
Expert Tips for the Perfect Yakhni Pulao
- For extra flavor, marinate the mutton in yogurt and ginger-garlic paste for at least 30 minutes before cooking.
- Don't overcrowd the pot when cooking the rice; this will prevent even cooking. Adjust the amount of water according to your rice and pot.
- Use good quality basmati rice for the best results. Rinse the rice thoroughly before cooking to remove excess starch.
- Adjust the amount of green chilies to your spice preference. You can add more for extra heat.
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Recipe Nutrition
Calories: 316kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1gSugar: 3g
Saba Shaikh
Articles: 176
3 Comments
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This is so inspiring! Can’t wait to cook it.
Such a scrumptious dish! Thank you.
This is exactly what I was looking for!