Yakhni Wala Pulao is a delightful dinner option and a delicate dish I could enjoy any time—whether it’s made with chicken or mutton. I especially adore the delicious flavor when my mother makes it; her version is simply unbeatable.
Today, I’m excited to share my mother’s Mutton Pulao recipe with you. I promise you’ll love its rich and aromatic taste. While this recipe uses mutton, you can easily substitute chicken if you prefer. Just keep in mind that chicken will reduce the cooking time needed for tender meat.
This flavorful pulao is perfect for weekends, Eid celebrations, or any party. Pair it with your favorite raita for a truly satisfying meal!
Also Check Chicken Tikka Pulao Recipe
Yakhni Wala Pulao Recipe
Ingredients
- Rice ½ kg (soaked)
- Mutton with bones 1 kg
- Whole dry coriander 2 teaspoons
- Onions 3 medium (thinly sliced, divided)
- Garlic 7 cloves (crushed with skin)
- Salt to taste
- Desi ghee/ghee ½ cup
- Green chilies 8 medium (roughly chopped)
- Red chili ½ teaspoon
- Yogurt 1/4 cup
- White cumin 1 teaspoon
- Water as required
Instructions
- In a muslin cloth tie whole dry coriander, 1 sliced onion, and garlic.
- Add 6 glass water to a deep cooking pan. Put mutton, salt, and tie ingredients and cook until mutton is almost done and 3 glasses stock left.
- Now take out muslin cloth, separate meat, and stock.
- Wash the cooking pan, fry the remaining onions in ghee until dark brown.
- Next add green chilies, red chili, and yogurt; mix nicely then add mutton.
- Stir fry for about 4 minutes, now add stock and allow to boil. Add rice to boiling stock (check salt) and cook until three quarters done.
- Sprinkle white cumin and simmer for about 12 minutes.
- Mutton Yakhni Wala Palao is ready.
