📝 About This Recipe
A fragrant and soul-warming rice dish originating from the majestic Kashmir valley, where tender mutton is slow-cooked in a bouquet of whole spices to create a rich, aromatic 'Yakhni' broth. Unlike the robust spice of a Biryani, this Pulao is subtle and elegant, allowing the natural juices of the meat and the delicate notes of fennel and ginger to permeate every grain of long-grain Basmati rice. It is the ultimate centerpiece for festive gatherings, offering a taste of heritage in every spoonful.
🥗 Ingredients
For the Mutton & Yakhni (Broth)
- 750 grams Mutton (bone-in, cut into medium pieces)
- 2 tablespoons Fennel Seeds (Saunf) (whole)
- 2 tablespoons Coriander Seeds (whole)
- 1 teaspoon Ginger Powder (Sonth)
- 10-12 cloves Garlic (whole, slightly crushed)
- 1 medium Onion (roughly sliced)
- 2 pieces Black Cardamom
- 1 inch Cinnamon Stick
- 1.5 teaspoons Salt (or to taste)
- 6 cups Water
For the Rice & Pulao Base
- 500 grams Basmati Rice (long-grain, soaked for 30 minutes)
- 1/2 cup Ghee (Clarified Butter) (for authentic flavor)
- 2 large Onions (thinly sliced)
- 1 cup Yogurt (whisked until smooth)
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 4-5 pieces Green Cardamom
- 4-5 pieces Cloves
- 2 pieces Bay Leaf
👨🍳 Instructions
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1
Prepare a 'Potli' (bouquet garni) by tying the fennel seeds, coriander seeds, and whole garlic cloves in a clean muslin cloth. Alternatively, you can add them directly and strain later.
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2
In a large pressure cooker or heavy-bottomed pot, add the mutton pieces, water, the spice Potli, roughly sliced onion, ginger powder, black cardamom, cinnamon, and salt.
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3
Cook the mutton until it is 80% tender. If using a pressure cooker, this usually takes 4-5 whistles. If cooking in a pot, simmer for 45-50 minutes. Do not overcook as the meat will finish cooking with the rice.
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4
Once cooked, remove the mutton pieces and set them aside. Strain the broth (Yakhni) into a separate bowl and discard the solids/Potli. Measure the broth; you will need exactly double the volume of your rice (approx 4 cups).
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5
In a large, heavy-bottomed pot (Deg/Handi), heat the ghee over medium flame. Add the sliced onions and fry until they turn a deep golden brown. Remove half of the onions for garnish and set aside.
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6
To the remaining onions in the pot, add the Shahi Jeera, green cardamom, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
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7
Add the par-boiled mutton pieces to the pot. Sauté on high heat for 3-4 minutes until the meat is lightly browned and coated in ghee.
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8
Lower the heat and stir in the whisked yogurt. Continue to sauté until the moisture from the yogurt evaporates and the ghee starts to separate from the sides.
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9
Pour in the measured Yakhni broth. Bring the mixture to a rolling boil. Taste the broth—it should be slightly over-salted, as the rice will absorb the salt.
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10
Drain the soaked Basmati rice and add it to the boiling broth. Stir very gently once to avoid breaking the long grains.
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11
Cook on high heat without a lid until the water level reduces and small 'holes' or craters appear on the surface of the rice.
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12
Lower the heat to the absolute minimum. Cover the pot with a tight-fitting lid (or seal with foil). Let it 'Dum' (steam) for 15-20 minutes.
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13
Turn off the heat and let the Pulao rest undisturbed for 10 minutes. Gently fluff the rice with a fork, garnish with the reserved golden onions, and serve hot.
💡 Chef's Tips
Use mutton with bone (especially the shoulder or 'chaap' cuts) as the marrow adds incredible depth to the Yakhni broth. Always use high-quality, aged long-grain Basmati rice for that characteristic floral aroma and fluffy texture. If your Yakhni broth is less than the required amount (double the rice volume), top it up with hot water to reach the correct measurement. Be careful not to over-fry the onions to a burnt state, as this will make the Pulao bitter and too dark in color. For an extra touch of luxury, add a few drops of Kewra water or a pinch of saffron soaked in milk during the 'Dum' stage.
🍽️ Serving Suggestions
Serve with a chilled Burani Raita (garlic-infused yogurt) to complement the warm spices. A side of fresh Kachumber salad (diced onions, tomatoes, and cucumbers with lemon) adds a refreshing crunch. Pair with Shami Kebabs or Seekh Kebabs for a complete festive Halal spread. Serve alongside a spicy Mirchi Ka Salan if you prefer a bit of heat with your rice. A glass of chilled Rooh Afza or a salty Lassi makes for the perfect beverage accompaniment.