Mutton Yakhni Pulao
A divinely aromatic, tender rice and mutton pilaf that's perfect for big celebrations as well as everyday meals. Cooked using Veetee Mega's premium long basmati rice for the fluffiest grain and the true authentic flavour.
- Prep time
- --
- Cook time
- 2 hr 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 black cardamoms, whole
- 12 green cardamoms, whole
- 2 tablespoon coriander seeds, whole
- 2 tablespoon black pepper corns, whole
- 2 tablespoon cumin seeds, whole
- 6 cloves, whole
- 3 bay leaves, whole, whole
- 1 large cinnamon stick
- 3 fresh green chillies, whole ((optional))
- 6 tsp salt, or to taste
- 2.2 lb mutton, bone in
- 10 cloves garlic, whole ((equates to about 3 tsp minced garlic))
- 8 cups water
- 5 tablespoon oil or ghee
- 2.5 medium onions, sliced into fine and even slivers
- 1 tablespoon cumin seeds, whole
- 4 cups long grain basmati rice (I recommend Veetee Premium Long Grain Basmati Rice) washed and soaked for up to 90 minutes
Instructions
- 1
Place all the whole spices for the broth into a spice infuser or a permeable clean cloth (see notes for what to do if you do not have these). Place all the broth ingredients into a deep pot. Bring to a boil, then cover with a lid and simmer over a low heat for 1.5 hours, or until the mutton is cooked through and soft, but not falling of the bone.
- 2
Once the broth is cooked, in a seperate pot heat oil/ghee over a medium to high heat. Add the sliced onions and fry, stirring often, until they turn a deep shade of golden. Reduce the heat if you feel the onions are browning too quickly or unevenly.
- 3
Strain the mutton from out of the broth, and once the onions are golden, add these in. Try to avoid getting too much moisture from the broth into this. Saute the mutton over a high heat alongside the onions, until the mutton catches a golden colour and the onions turn dark golden. Add the cumin seeds in for the final minute.
- 4
Add 5 cups of the prepared broth. The garlic cloves should have broken down themselves by now, but if they haven't, you can mash them with a fork and add them in too, alongside the green chillies if used. If you are short of broth, top up with plain water.
- 5
Bring to a rolling boil, then add the basmati rice. Continue to cook over a high heat, folding the rice gently to make sure the rice grains don't break, whilst ensuring nothing is sticking to the sides or bottom of the pot. This may take between 7-10 minutes, but you will need to remain close at all times as times can vary.
- 6
Once most of the liquid has evaporated from the rice, check the rice for doneness. It should be about 80% done - stiff and with a noticeable bite, but definitely not raw. At this stage, turn the heat down to the lowest possible setting, and cover the rice with a tight fitted lid (optionally lined with a clean tea towel).
- 7
Allow everything to cook over this low heat for between 15 to 30 minutes, undisturbed. Do not open the lid during this time.
- 8
Fluff up the rice using a flat paddle or a small side plate immediately after. Yakhni Pulao is best served immediately!