Mutton Yakhni Pulao

Authentic North Indian style – Perfect for meal prep

⏱Prep: 20 min

🔥Cook: 40 min

⏲Total: 60 min

🍽4 servings

Non-Vegetarian

Ingredients

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500g mutton
2 cups basmati rice
2 large onions (sliced)
2 tomatoes (chopped)
2 tbsp ginger-garlic paste
1 cup yogurt
whole spices (bay leaf, cardamom, cloves)
powdered spices (e.g., coriander powder, red chili powder, garam masala, turmeric)
ghee/oil

Step-by-step

Heat ghee/oil in a heavy-bottomed pot or pressure cooker. Add whole spices (bay leaf, cardamom, cloves) and fry for 30 seconds until fragrant.
Add sliced onions and fry until golden brown. This step is crucial for the color and flavor.
Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add mutton pieces along with yogurt and powdered spices (coriander powder, red chili powder, garam masala, turmeric, salt to taste). Mix well.
Cook the mutton, stirring occasionally, until it’s tender. If using a pressure cooker, cook for 15-20 minutes after the first whistle. If cooking in a pot, it might take 45-60 minutes, adding a little water if needed to prevent sticking.
Meanwhile, wash and soak basmati rice for 20-30 minutes. Drain well.
Parboil the rice in a separate pot with salted water until 70-80% cooked. Drain immediately.
Once the mutton is tender and the gravy has thickened, layer the parboiled rice over the mutton. Gently spread it evenly.
You can add a few drops of kewra water or saffron milk on top for extra aroma (optional).
Cover the pot tightly with a lid, preferably sealing the edges with dough (dum cooking method). Cook on very low heat for 15-20 minutes.
Remove from heat and let it rest for 10 minutes before opening the lid.
Gently fluff the rice with a fork and serve hot with raita or salad.

Per serving

Make it last

Refrigerator3-4 days

Store in an airtight container once completely cooled.

Freezer2 months

Portion in freezer-safe ziplock bags or containers. Thaw in the refrigerator overnight and reheat gently.

Use aged basmati rice for the best texture and aroma; soaking is crucial.
Dum cooking is essential for authentic flavor and ensures the rice absorbs the rich mutton juices.
Rest the pulao for 10 minutes after cooking before serving; this allows the flavors to settle and prevents the rice grains from breaking.
For richer flavor, use a good quality homemade ghee.