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Mutton Yakhni Pulao

Mutton Yakhni Pulao is a popular Indian Main
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Serves 2


1 kg - mutton, cut into pieces

2 tbsp - Coriander seeds

1 - onion, roughly chopped

2-inch-piece Ginger

12 Cloves Garlic

2 Bay Leaves

4 to 5 green Cardamoms

2 Cinnamon sticks

6 to 7 - Cloves


For the pulao:

3 to 4 tbsp - Olive oil

2 Bay Leaves

6 to 7 Cloves 4 to 5 Cinnamon sticks

4 to 5 green Cardamoms

7 to 8 onions, thinly sliced length-wise

2 heaped tbsp ground Ginger

4 heaped tbsp ground Garlic

1 ground Nutmeg

1 tsp - Cinnamon powder

2 cups - basmati Rice

4 cups - Mutton stock

salt to taste


  1. Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat.
  2. Add enough water.
  3. For the pulao:
  4. Heat the oil in a heavy-bottom vessel. Add the whole spices to it.
  5. Once they start spluttering, add the onions. Fry till they turn golden brown in colour.
  6. Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well.
  7. Mix the cooked mutton and the rice. Sprinkle salt over it and continue to stir.
  8. Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  9. Cook on low heat for about 15-20 mins.
  10. Serve hot with raitha or chutney.
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Sapana Behl loves cooking and it has been her passion since her childhood. In her blog, Cooking with Sapana, you will find vegetarian Indian and International recipes.

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