Mutton Yakni Pulao with Shami Kababs: A Family Favorite Recipe
3 hours 30 minutes
1165 reads
About Mutton Yakni Pulao with Shami Kababs: A Family Favorite Recipe
This Mutton Yakni Pulao with Shami Kababs recipe is a cherished family tradition, a Sunday staple in my home. The rich, aromatic pulao, slow-cooked to perfection, pairs beautifully with the flavorful and tender Shami Kababs. It's a dish that evokes warm memories and brings everyone together.My mother's recipe is the inspiration for this delightful combination. The succulent mutton in the pulao is infused with warming spices, while the kababs offer a satisfying counterpoint. Get ready to experience a taste of home, wherever you are!This recipe provides detailed instructions and ensures a successful outcome, even for beginner cooks. Prepare to impress your family and friends with this authentic and delicious South Asian culinary masterpiece.
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Recipe Time & More
Prep2 hours
Cook1 hour 30 minutes
Total3 hours 30 minutes
Ingredients
For the Mutton Yakni
- 500 gm Mutton
- 4 cloves Garlic crushed
- 2 Bay Leaf
- 3 Cinnamon Stick
- 1 medium Onion sliced
- 4 Chili green
- 2 tsp Coriander Seed
- 2 tsp Fennel Seed
- 1 small square Cheesecloth or muslin
- 4 cup Water or as needed
For the Pulao
- 2 medium Onion sliced
- 5 tbsp Oil or ghee
- 2 tsp Cumin Seed
- 4 Cardamom Pod green
- 10 Peppercorn black
- 5 Clove
- 2 tbsp Ginger-Garlic Paste
- 5 Chili chopped, green
- 2 tsp Garam Masala
- Salt to taste
- 6 cup Basmati Rice long-grain, washed and soaked
For the Shami Kababs
- 250 gm Mutton minced
- 200 gm Chickpea soaked overnight, split
- 2 tsp Garam Masala
- 3 Bay Leaf
- 2 Cinnamon Stick
- 1 tsp Chili Powder red
- 2 medium Onion finely chopped
- 3 Chili finely chopped, green
- a handful Coriander finely chopped
- Clarified Butter as needed, for shallow frying
- Salt to taste
Instructions
Prepare the Mutton Yakni
- In a pressure cooker, combine the mutton, crushed garlic, green chillies, bay leaves, cinnamon sticks, and water. Tie the coriander and fennel seeds in a cheesecloth pouch and add it to the cooker. Pressure cook until the mutton is tender.
Cook the Pulao
- Wash and soak the basmati rice. In a heavy-bottomed pot, heat the oil or ghee. Add the sliced onions and cook until golden brown. Add cumin seeds and whole spices (green cardamom, black peppercorns, cloves). Stir continuously until the spices crackle. Add ginger-garlic paste and sauté briefly.
- Add the cooked mutton from the pressure cooker, reserving the cooking liquid (yakni). Sauté well. Add the chopped green chillies and sauté further. Stir in the garam masala. Pour in the reserved yakni.
- Bring to a boil. Add the soaked rice, stir gently, cover, and cook on low heat until the rice is fully cooked and the liquid absorbed. Remove from heat and set aside.
Prepare the Shami Kababs
- In a pressure cooker, combine the minced mutton, soaked chana dal, garam masala, bay leaves, cinnamon sticks, red chilli powder, chopped onions, green chillies, and salt. Pressure cook until the mixture is soft and tender. Grind the cooked mixture to a smooth paste.
- Mix in the chopped coriander leaves. Shape the mixture into small, round kababs. Heat ghee in a pan and shallow fry the kababs until golden brown.
Serve
- Serve the hot Mutton Yakni Pulao garnished with fresh coriander leaves alongside the golden-brown Shami Kababs.
Recipe Notes
Expert Tips for Perfect Mutton Yakni Pulao and Shami Kababs
- For extra flavor in the yakni, add a small piece of ginger, tied in cheesecloth, along with the spices.
- Soaking the chana dal overnight ensures a smoother, more tender texture in the kababs.
- Don't overcook the rice; it should be fluffy and not mushy. Adjust the cooking time according to your stove and the type of rice used.
- For a richer flavor in the kababs, you can add a tablespoon of finely chopped fresh mint along with the coriander.
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Recipe Nutrition
Calories: 1194kcalCarbohydrates: 229gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 388mgPotassium: 526mgFiber: 23gSugar: 10gVitamin A: 160IUVitamin C: 22mgCalcium: 241mgIron: 5mg
Namrah Qureshi
Articles: 6
3 Comments
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What a delightful recipe! Thanks for sharing.
This is so tempting! Thank you.
I’m excited to make this at home!