Skip to main content

Mutton Yakhni Pulao




Mutton Yakhni Pulao

Mutton yakhni pulao is a  quick and delicious one pot aromatic meal. The rice is cooked in mutton stock and is very flavorful and filling meal.It is milder than biryani but is unique it its own way. Mutton is cooked till tender and later the rice is cooked in the mutton stock along with spices. Try this,you will surely love it.

Ingredients
Basmathi rice- 2 1/2 cups
Mutton  - 1 1/2 lb
Onion- 1 medium
Thinly sliced onion- 1 medium
Green Chilly-2-3
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2tsp
Kewra water or rose water- 1 tsp
Lemon juice- 1/2 lemon
Cashew nuts or chopped almonds- 2 tbs
Chopped coriander leaves for garnish
salt to taste
Ghee- 1tsp
oil


Whole spices for rice and mutton-
Cinnamon - 2 small stick,Kala Jeera/black jeera- 1/2 tsp
Ajwain/carom seeds- a pinch,bay leaves- 2,cloves-6-7,Star aniseed- 2
Cardamon- 2,Black cardamon- 2

 


First step is to cook the meat. You can pressure cook it or cook in a heavy bottom pan. 
Mix mutton with ginger garlic paste, salt, chilly powder, turmeric powder,green chilly, pepper powder. Add cardamon, star aniseed and cloves.  Add one cup of water and pressure cook for 3-4 whistles. Reduce the heat and simmer for another 5-6 minutes. Allow the cooker to cool. 

Drain the meat and set aside. Measure the stock and set aside.
Wash and drain rice. 

Heat oil  in a pan and add kala jeera,bay leaves, carom seeds, and cinnamon and fry for a minute followed by chopped onions.Saute till golden brown. Add  rice and stir fry till it changes color. Pour the mutton stock and warm water. You will need a total of five cups of liquid to cook the rice. 

Cook in medium flame till the rice is almost done but still has some stock remaining. At this stage mix in the cooked mutton . Simmer in low flame for 3-4 minutes till all  the water is absorbed. Gently fluff the rice with a fork and add kewra water or rose water and lemon juice.
Heat ghee in a pan and fry sliced onions till golden brown. Fry chopped nut and use this to garnish along with chopped coriander leaves.
Serve warm with raita,pickle,papad or any spicy dish of your choice.

Try this...
Hope  you will all enjoy

Labels:

Comments

  1. Binys RecipesApril 18, 2016 at 8:29 PM

    Suja...Yakhni Pulao..looking delicious

    ReplyDelete
  2. Rafeeda ARApril 18, 2016 at 9:53 PM

    I had cooked once with chicken and it was amazing... the mutton one looks so tempting too...

    ReplyDelete
  3. Motions and EmotionsApril 19, 2016 at 3:03 AM

    lot of spices and the result is a flavourful pulao

    ReplyDelete
  4. SwathiApril 19, 2016 at 3:37 PM

    Mutton pulao looks delicious.

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more