Mutton Yakhni Pulao
A festive Puja feast feels all the more special with a hearty mutton dish on the table. But instead of the familiar spicy curry, transforming tender mutton into a fragrant Yakhni Pulao creates an entirely different culinary experience. Slow-cooked mutton, the delicate aroma of whole spices, and perfectly fluffy grains of basmati rice come together beautifully in this elegant dish.
Rich yet delicately spiced, Mutton Yakhni Pulao makes a wonderful centrepiece for a festive Puja lunch, bringing warmth, aroma, and indulgence to the table.
Ingredients
2 cups basmati rice
500 g mutton
2 onions, sliced
1-inch piece of ginger
8 cloves garlic
½ cup yogurt
2 pieces cinnamon
5 cardamoms
5 cloves
8 black peppercorns
2 bay leaves
3 tbsp ghee or Shalimar's Sunflower Oil
Salt, to taste
3 green chillies
1 tsp Shalimar's Chef Spices Garam Masala Powder
Method
Wash the mutton and marinate it with yogurt, ginger, garlic, and salt. Set aside for 30 minutes.
Heat ghee or Shalimar's Sunflower Oil in a heavy-bottomed pan. Add cinnamon, cardamom, cloves, black peppercorns, and bay leaves. Let the whole spices release their aroma.
Add the sliced onions and sauté until lightly golden. Add the marinated mutton and cook thoroughly, stirring occasionally, until the meat is well coated with the spices.
Add water, cover, and cook until the mutton becomes tender and a flavourful yakhni is formed. Strain and reserve the cooking liquid if required.
In a separate pan, heat a little ghee and lightly sauté the washed and drained basmati rice.
Add the prepared mutton yakhni to the rice and cook until the rice is almost done.
Gently mix in the cooked mutton and cover the pan. Cook on low heat for a few minutes, allowing the pulao to finish cooking on dum.
Finally, add a little ghee, Shalimar's Chef Spices Garam Masala Powder, and green chillies.
Gently fluff the rice and serve hot as part of a festive Puja feast.
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