Let’s talk about a special dish, Mutton Yakhni Pulao (also known as Gosht Pulao). This isn’t your ordinary rice dish. It’s traditional, made with basmati rice. This type of rice is known for its length and aroma. But here’s the magic – it’s not just cooked in water. No, it’s cooked in mutton stock. Not just any stock, one that’s well-seasoned with bold spices. And the mutton, every grain of rice is mixed with it, offering a flavorful bite every time your spoon digs in. But that’s not all. Each dish is finalized with a touch of saffron, adding an extra layer of sophistication to the dish. Where does all this magic happen? In North India, where it’s popular. Think Lucknow
Sharing the joy with loved ones is what truly enhances the experience. The highlight of Eid? The delicious food! Think gosht pulao, all sorts of Biryanis, various Kababs, distinct Tandooris, and Dahi Vada. But let’s not forget the desserts like Sheer Khurma and Qimami Sevayi. Pure bliss!
What Is Yakhni Pulao?
Yakhni is basically a fragrant broth made from meat and a handful of flavorful spices. The process involves boiling Chicken, Mutton, or Lamb wrapped up with spices in a small sack called a bouquet garni. All of it – meat and spices – gets put into a pressure cooker and cooked until the meat is tender.
Traditionally, yakhni stock was made in a copper pot, but a quicker, more efficient way is to use a pressure cooker. One critical point to remember is to avoid overcooking the meat
. The delicious, soupy broth that is left over after the meat is cooked is known as Yakhni. This can then be used in rice, or even a korma or Shorba. When used in rice with a few added spices, we create Yakhni Pulao :).
While there are numerous types of pulao and biryani, the unique taste of this mutton pulao is unmatched. Personally, mutton pulao from Lucknow is my go-to dish, over chicken. The tender pieces of mutton add an authentic, classic flavor that simply doesn’t compare to chicken Yakhni Pulao.
Is Pulao And Biryani The Same?
Pulao is a simple dish. We make it by cooking meat or veggies right with the rice. But biryani is a bit different. In biryani, layers of rice and meat are put together. Before layering though, the rice gets a little boiled. Biryani often undergoes a cooking process called Dum. Plus, biryani has rice that’s flavored and cooked. In a recipe like yakhni pulav, the rice isn’t cooked first.
It’s only soaked in water. After that, we cook the rice along with spices, meat, and a small amount of water. I get it, lots of folks mix up the ideas of biryani and pulao. It makes sense, they’re both based on rice and they both get garnished with fried onions, coriander, and mint leaves.
How Do You Make Pulao?
In creating Yakhni Pulao, first, we simmer lamb or mutton along with a blend of fragrant whole spices in water. We keep this going until we have a savory mutton stock and the meat is tender.
Next, we mix the aromatic mutton yakhni stock with long-grain basmati rice and seasonings, adding strands of saffron and the exotic kewra (screwpine) essence. The final step? We let the gosht pulao simmer on low heat, helping all those amazing flavors meld together seamlessly.
Ingredients
Let’s discuss what we need for our yakhni pulao recipe. First, we gather the yakhni ingredients – rose petals, onions, fennel seeds, cumin seed (zeera), a garlic pod, a bit of ginger, star anise, cardamom, cloves, a cinnamon stick, coriander seeds, and mace. For our pulao, we’re using goat meat on bone and basmati rice. We’ll add some green chilies and bay leaves for flavor, along with onions and birista.
To balance out the taste, we’ll use lemon juice, kewda essence, and saffron. Essential spices like garam masala and salt are also included. We’ll need ghee for cooking, and of course, water. Want it extra hot? Add more green chillies according to your personal taste!
IMPORTANT: Awadhi yakhni pulao typically avoids green chillies, but adding some can kick up the spice level. It’s your choice to include them or not. I often toss in 10 for the recipe size below. But, since I’m preparing this mutton yakhni pulao with kids in mind this time, I’m lowering the count. In the end, opt for the number of chillies that suits your taste! 🙂
Step By Step Instructions
Preparation Of Pulao
Start by cleaning and soaking the basmati rice. It’s a long grain variety so let it soak for about 30 minutes. Sometimes, I soak it for 45 minutes for a better outcome. While waiting for the rice, help prep the saffron by mixing a small amount into ¼ cup of milk. Let it sit.
Take a look at Photo 1. Now, gather a clean muslin cloth and begin to fill it with the potli ingredients. Check out Photo 2. Firmly tie it up to encapsulate all the spices and create a potli. See Photo 3. That potli then goes into a pressure cooker with the cleaned mutton and a hearty 7 cups of water.
A pinch of salt comes next, then bring the mix to a boil. Photo 4 gives a good view. The next part is crucial, pressure cook just until the mutton is cooked. No more than that. For steps, refer to the Meat Pulao method collage. Once the mutton’s ready, let the pressure decrease naturally.
Pay careful attention now, the mutton needs separating from the Yakhni stock, extracting as much flavour from the potli as possible by squeezing it into the stock. After that, throw the potli away. Photos 5 and 6 can help visualize these steps.
Making Pulao
Start by heating up ghee or oil in a pot. When the ghee’s hot, toss in bay leaves. Quick fry! See Photo 7. Toss in sliced onions next. Keep frying until they get a golden hint. Check out Photo 8. Next up, green chilies, slit ’em and fry briefly.
Notice Photo 9. Now, the good part, add the boiled mutton. Quick fry on high heat for 2-3 min. Look at Photo 10. Then, check out the Mutton Yakhni Pulao creation process in our photo collage. Now, mix in some salt and whip in some yogurt. Cook for a minute. Peep at Photo 11. Ready for the rice?
First, drain it, then mix it in gently. See Photo 12. Enough water? Make sure to add yakhni, aka mutton stock, up to exactly 6 ½ cups. Not enough? Add some water. But remember, total’s 6 ½ cups. Look at Photo 13. Since we’re also adding yogurt, it’s all the juice your pulao needs. Hence, only 6 ½ cups yakhni, no more! Then, mix in garam masala, lemon juice, and some kewra— boil it all up. Photo 13 will help you see how.
Once it bubbles, let it cook on high until only about 10% water’s left. Then drizzle milk, saturated in saffron, over the rice. Smile at Photo 14. Put it on Dum, seal with foil, wait for 15 min. Your Lucknowi Mutton yakhni pulao’s ready to woo taste buds. Throw on some fried onions for garnish and pair with raita, yogurt, or your favorite salad.
Happy Eid Mubarak to each one of you, my cherished readers. Let’s pray that the Supreme Power graces us with His kindness. May He lead us on the path of righteousness. Let’s seek His blessings for eternal joy and prosperity. Ameen, Thumma Ameen!
