🇮🇳 Indian

Mutton Yakhni Pulao Kashmiri

Name: Mutton Yakhni Pulao Kashmiri
Prep time: 27 min
Cook time: 51 min
Total time: 78 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1 tsp Fennel

🇮🇳 Indian

Kashmiri yakhni pulao with mutton broth, the wedding-rice of the valley. Long-cooked, spice-deep and Sunday-afternoon slow. Plate with naan and a cold beer, frankly.

Prep 27 min Cook 51 min Serves 4 Hard

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Bay Leaf2
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Fennel1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the mutton in the basmati rice and yogurt — long and slow is the only way tender happens.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Fry the onions till deep brown — properly brown, ten to twelve minutes; this sweetness carries the curry.
4
Add the marinated mutton and sear on high, turning, till no pink remains; then add hot water to cover and bring to a simmer.
5
Simmer covered till fork-tender, stirring now and then, then boil open to reduce; finish with the fennel and garam masala.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Yakhni Pulao | Kashmiri Mutton Yakhni Pulao Recipe | Different Mutton Biryani Recipe | Foodworks · on YouTube