A super flavourful pulao recipe from Kashmir, made with succulent goat meat and basmati rice, wherein they are cooked together in a aromatic mutton stock
I am so happy to be sharing the recipe of my mutton yakhni pulao (pilaf) recipe with you all. The reason being that, this is my first Kashmiri cuisine post on the blog. This pulao, belonging to India’s northern most state is like no other really. That’s because, yakhni means ‘stock,’ and so, the rice here is cooked in a flavourful mutton stock. Delicious, isn’t it? The mutton broth, prepared with whole spices, is aromatic and incredibly yummy. In fact, I keep some aside, to have it like a clear soup. That is how much I love it! So, when the pilaf itself is made in the stock, the simple yet beautiful flavours zoom through the roof.
Now, the yakhni pulao (pilaf), is predominantly a meat and rice recipe. But, I have also added some vegetables, since I personally like it. However, you may choose to leave them out and proceed with only the meat. And that is how it is traditionally made as well. You can also make a chicken yakhni pulao (pilaf), using the same recipe. Or you could use lamb too. Simply, substitute the mutton with curry cut chicken/lamb pieces. Also, it goes without saying that, no matter which meat you choose, it has got to be on-the-bone. That is an essential component in flavouring the stock. The juices from the meat and bones, coupled with the whole spices is what gives the broth, and therefore the rice its aroma.
A perfectly made, yakhni pulao, is super fragrant, with tender and chunky pieces of meat buried in well cooked yet separated grains of rice. In this perfumed and subtly flavoured rice, you will be able to appreciate, how the meat lends a fantastic taste to the pilaf.
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Easy recipe
The recipe of this mutton yakhni pulao (pilaf), is incredibly easy. It can be broken down in to two steps. One, is preparing the mutton broth and second, is cooking the rice and the meat, in it. While you could choose to make the stock in a pressure cooker, like I did, or you could also use a stock pot. Also, although I have added the whole spices directly into my cooker with the meat and water, you could tie them in a muslin cloth and add it too. If you, or your guests, do not like the mouth feel of whole spices, you can opt for the second method.
This pulao is a great when having guests over or to celebrate an occasion. And since it is not overtly spicy it is a toddler friendly recipe too.
What to pair the mutton yakhni pulao (pilaf) with?
To be honest, you can finish this meaty and perfumed rice preparation without any sides. It is that delicious. However, if you like, you could simply devour the mutton yakhni pulao (pilaf) with some chilled and creamy yoghurt or raita.
You may also like my recipes for palak pulao (pilaf) or spinach rice and homestyle mutton biryani.
Do drop me a line of feedback when you try any of my recipes.
Eat hearty!
Mutton yakhni pulao (pilaf)
Equipment
- Pressure cooker
Ingredients
- 2 cups Basmati rice soaked in water for 15 mins
- 1 cup carrots diced
- 1 large onion sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 2 dried red chilis
- 3 tsp garam masala powder optional
- 4 tbsp yoghurt
- 2 tbsp coriander leaves chopped (optional)
- 3 tbsp ghee
- salt to taste
For the yakhni (mutton stock)
- 500 g mutton curry cut pieces
- 8-9 cups water
- 1 medium onion diced
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 2 inch cinnamon
- 4 cloves
- 4 green cardamom
- 2 bay leaves
- 1 inch ginger roughly chopped
- 3-4 pods garlic
- 2 tsp salt
Instructions
- In a pressure cooker, add all the yakhni ingredients. Cook on a medium low flame until the mutton is fully cooked (mine took around 40 minutes)*
- Drain the stock and keep aside. You should get around 5-6 cups of the stock
- At this point, you may discard the whole spices from the meat too. But I am going to keep them, except for the bay leaves
- Heat a pan with the ghee and add the cumin seeds and dried chilis
- Once fragrant, add in the sliced onion, and sautee´until soft and translucent
- Add the carrots and fry them for 5-6 minute and then on a high flame add the yoghurt
- When the water in the yoghurt dries out, reduce flame to medium and add the strained and cooked mutton. Add the garam masala (if using) and mix well
- Now goes in the soaked rice, stir it in well with the meat and masalas
- Add 4 cups of the yakhni (mutton stock) to this, taste and check for salt at this point and adjust if required
- Cook on a high flame until you see do not see any water on the surface of the rice
- Turn the flame to a low, cover and cook until the rice is fully done
- Garnish with chopped coriander leaves (if using) and keep covered for 5 minutes
- Serve the mutton yakhni pulao (pilaf) fresh and hot, with some chilled yoghurt. Enjoy!
Notes
- *You can also make this in a large stock pot. Cover and cook until the meat becomes tender
- You could replace the mutton with lamb or chicken
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
