Mutton Yakhni Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Mutton Yakhni Pulao is a rich, aromatic rice recipe inspired from Kashmiri cuisine. This non-vegetarian pulao recipe involves mutton or meat cooked along with some flavorful spices and condiments.

The recipe involves easy steam technique to cook mutton and rice. You can learn how to make it at home by following our recipe guide.

A handful of spices like cardamom, bay leaf, cinnamon and cloves are cooked with meat. It is then mixed with pulao and cooked until ready. The mutton stock is saved to cook the rice with. This makes the rice extra flavorful. This recipe is served along with some raita or chutney.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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
  • Water
  • 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

How to Make Mutton Yakhni Pulao

  • Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat.
  • Add enough water.
  • For the pulao:
  • Heat the oil in a heavy-bottom vessel. Add the whole spices to it.
  • Once they start spluttering, add the onions. Fry till they turn golden brown in colour.
  • Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well.
  • Mix the cooked mutton and the rice. Sprinkle salt over it and continue to stir.
  • Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
  • Cook on low heat for about 15-20 mins.
  • Serve hot with raitha or chutney.