Yakhni Pulao

Yakhni Pulao - Plattershare - Recipes, food stories and food lovers
A very famous recipe from hyderabad. Mutton Yakhni Pulao is a flavorful rice preparation where long grain basmati rice is cooked in a stock made with Mutton and flavorful spices.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Served As: Dinner, Lunch
Recipe Cuisine Type: Biryani, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 750 gm Mutton washed n cleaned
  • 1/2 cup Curd
  • 1 tbsp Ginger Garlic Paste
  • 500 gm Rice basmati long grain
  • 3 large Onion size sliced
  • 8 Green Chillies nos roughly chopped
  • 1 tsp Cumin Seed
  • 1-2 tsp Salt or as per taste
  • 1 tsp Fennel Seeds
  • 2 tbsp Coriander Seeds
  • 1 tsp Garam Masala
  • 1/4 cup Oil
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Instructions
 

  • Take pressure cooker add mutton with 1 litre water, 1 sliced onion, ginger garlic paste, 4 green chilies, salt to taste, coriander seeds, cumin seeds and fennel seeds. Pressure cook on 6 to 7 whistle or till mutton done.
  • Take out mutton pieces n mutton stock from spices in seperate bowl.
  • Now in large wok heat oil, add 2 sliced onion n cook till it turn into light brown.
  • Add curd and green chilies mix it well.
  • Add mutton n mutton stock n mix it well.
  • Add rice n little salt to taste( remember we already added earlier) n mix it, if required then only add some water in which rice will cooked well.
  • when rice done cover the lid keep iron tawa on bottom n then keep pulao wok on iron tawa to get nice cook.
  • You r done. Serve this Yakhni Pulao hot with raita n salad.

Recipe Notes

: u can make bag of coriander seeds, cumin seeds n fennel seeds in clean muslin cloth. The process of doing seperate mutton n stock is taking time 15 to 20minutes but  if u will add this seeds direct in pressure cooker so this will give nice taste to yakhni.
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Saba Shaikh
Saba Shaikh

hello Foodies, I m Saba Firoz Shaikh from mumbai and I'm homechef, I love to eat everything. I m here to share awesome recipes with u all.

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