🍖 NGTV ENGLISH | FOOD SPECIAL
AUTHENTIC MUTTON YAKHNI PULAO
Aromatic • Delicate • Royal Kashmiri-Style Pulao
🥘 Ingredients
For the Yakhni:
750 g mutton, preferably bone-in
2 litres water
1 onion, roughly sliced
1-inch ginger
8–10 garlic cloves
2 bay leaves
1 black cardamom
4 green cardamoms
5–6 cloves
1-inch cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
Salt to taste
For the Pulao:
500 g aged basmati rice, washed and soaked for 30 minutes
3 tbsp ghee
1 large onion, thinly sliced
4–5 green cardamoms
1 black cardamom
4 cloves
1-inch cinnamon
1 bay leaf
½ tsp cumin seeds
2–3 green chillies
Prepared mutton pieces
About 750–900 ml strained yakhni
Salt to taste
1 tbsp kewra water
1 tbsp rose water (optional)
👨🍳 Method
- Prepare the Yakhni
Tie the ginger, garlic, coriander seeds, fennel seeds and peppercorns loosely in a clean muslin cloth. Place the mutton, onion, whole spices, salt, spice pouch and water in a heavy-bottomed pot.
Bring to a boil, skim the foam, then cover and simmer until the mutton becomes tender but does not fall apart. This usually takes 45–60 minutes, depending on the cut.
Remove the mutton and strain the yakhni thoroughly. Measure the broth—you need enough to cook the rice properly.
- Build the Pulao
Heat ghee in a heavy pot. Add cumin, bay leaf, cardamoms, cloves and cinnamon. Fry gently until aromatic.
Add the sliced onion and cook until light golden, not dark brown. Add the drained soaked rice and gently sauté for 2–3 minutes, coating every grain with ghee.
- Cook
Add the cooked mutton and hot strained yakhni. Adjust salt and add green chillies.
Bring to a strong boil, then reduce the heat to very low. Cover tightly and cook for 15–18 minutes, until the rice is tender and the liquid is completely absorbed.
Turn off the heat and let it rest, covered, for 10 minutes.
Fluff gently with a fork and finish with kewra water and, if desired, rose water.
⭐ NGTV CHEF’S TIP
Authentic Yakhni Pulao is about subtlety—not heavy spices. The flavour should come primarily from the slow-cooked mutton broth, whole spices and fragrant basmati rice.
Serve hot with raita, sliced onions and a light Kashmiri-style salad.
NGTV ENGLISH | WHERE FOOD MEETS TRADITION
