Mutton Yakhni Pulao

Pakistani food is so vibrant, robust and full of flavour. Some of the dishes I love making aren’t the every day dishes we eat. Instead I love the popular street food and those you don’t generally make every day. One of those dishes is Mutton Yakhni Pulao. This pulao uses the broth made from the meat, which means it cooks on a low heat for an hour. The broth is then reduced to make it even thicker and flavourful. 

I serve this mutton yakhni pulao is served with raita or dahi phulkiyan and a fresh salad. 

Preparation Time 30 minutes 

Cook Time 1- 1 1/2 hours 

Serves 4 people 

Ingredients 

Stock 

1/2 kg mutton pieces- bone in

1 teaspoon cumin seeds 

1 tablespoons coriander seeds 

1 teaspoon fennel seeds

1 teaspoon black peppercorns 

1 black cardamom 

6-7 cloves 

4-5 green cardamoms 

3 cinnamon sticks 

1 bay leaf 

1 teaspoon salt

1 medium onion- quartered 

6 garlic cloves- peeled and whole 

1 inch ginger- peeled and whole

For The Pulao

1/2 cup oil 

1 onion- sliced 

1/2 teaspoon black peppercorns

3-4 green cardamom 

4 cloves 

1/2 teaspoon cumin 

1 teaspoon garlic paste 

1 teaspoon ginger paste 

1 cup yogurt- whisked until smooth 

1 teaspoon salt - or to taste 

1/2 teaspoon black pepper 

1 1/2 cups rice- washed and uncooked- soaked for 30 minutes 

Instructions 

1. Place the meat, 2 litres water, spices, onion, ginger and garlic cloves in a large pot, with a lid. You can place the spices in a muslin pouch. 

2. Bring it to a boil and then cook it on a low heat for 1 hour or until the meat is tender. 

3. Drain the stock in a jug or large bowl. 

4. Remove the meat from the pot and set it aside. We will need it later. 

5. Throw the spices, onion, ginger and garlic away. 

6. You will need 3 cups of the stock (you want the stock to be double the amount of rice I.e 2 cups rice= 4 cups stock) you can either reduce the stock to 3 cups or use 3 cups of the stock you have and freeze the rest for another recipe. Set the stock aside until we need it. 

7. Use the same pan and heat 1/2 cup oil on a medium heat. Add the sliced onion and while it drys, add the black peppercorns, green cardamom and cloves. Sauté for 30 seconds. Add the cumin and fry until the onions are a golden brown. 

8. Add the meat back to the pan, along with the garlic and ginger paste. Mix well then add the yogurt, salt and pepper. Cook it through for a few minutes until the yogurt is cooked through and dries up. 

9. Pour the stock into the pot and bring it to a boil. Then add the washed and soaked rice. Cook it on a medium heat until the stock dries up and is reduced to 1/2 cup. 

10. Cover the pot with the lid and steam the rice on the lowest heat for 10-15 minutes. Once the rice is cooked though, fluff the rice and serve. 

11. Serve this Mutton Yakhni Pulao with Pakistani Raita or Dahi Phulkiyan