Kashmiri Yakhni Pulao Recipe
Kashmiri Yakhni Pulao is a flavorful meat and rice dish from Kashmir, India. It has subtle yet complex flavors that is well-balanced and delicious! This pulao can be made with any meat but traditionally uses mutton that is slow-cooked in a fragrant yogurt-based broth with long-grain basmati rice.
Step by Step Video Instructions
Ingredients
Mutton: Use bone-in mutton, ideally from the shoulder cut, for this recipe. The bones add depth and richness to the stock, making the pulao more flavorful.
Basmati Rice: Long-grain basmati rice is the traditional rice for pulao. Be sure to rinse and soak the rice before cooking to achieve fluffy, separate grains.
Spice Pouch: The spice pouch, containing black and green cardamom, black peppercorns, cloves, cinnamon, fennel seeds, ginger, garlic, and red onion, is crucial for infusing the mutton stock with aromatic flavors.
Ghee: Ghee adds a rich, buttery flavor that enhances the overall depth of the pulao. It’s used both in the initial cooking of the spices and for finishing the dish, giving it a luxurious finish.
Yogurt (Curd): Yogurt adds a subtle tanginess and creaminess to the dish, balancing the richness of the mutton and the spices.
Red Onions: Red onions are sliced and caramelized to add sweetness and depth to the dish. If preferred, you can also use white or yellow onions.
Ginger Garlic Paste: A 50/50 mix of minced fresh ginger and garlic that adds a deep, aromatic flavor to the recipe.
Spices: A blend of cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, and black peppercorns is sautéed in ghee at the start of cooking. This step releases their essential oils, adding more flavor to the Yakhni Pulao.
Storage and Leftovers
Allow the Yakhni Pulao to cool to room temperature before storing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze Yakhni Pulao for up to 3 months. Once the dish has cooled completely, transfer it to a freezer-safe container, then place it in the freezer.
To reheat, place the pulao in a microwave-safe dish. Heat for 2 minutes, then stir the rice. Continue reheating in 30 to 60 second intervals, stirring between each interval, until the pulao is hot throughout.
FAQs
Yes, you can substitute mutton with other meats like chicken, beef, or pork. Chicken is a popular alternative that cooks much faster, so be sure to reduce the cooking time to avoid overcooking. Chicken thighs are preferred over chicken breasts as they retain tenderness and flavor better. For beef or pork, tougher cuts like beef chuck or pork shoulder work well and will require a cooking time similar to mutton.
If you don’t have a pressure cooker, you can slow-cook the meat in a heavy-bottomed pot. Simmer the meat with the lid on, stirring occasionally to ensure even cooking and to prevent sticking. It will take longer—typically about 1.5 hours to 2 hours for mutton or tougher cuts of beef or pork—but the result will be just as flavorful.
Kashmiri Yakhni Pulao isn’t spicy, focusing more on aromatic flavors rather than heat. If you prefer a spicier dish, you can add a chopped green chili to the recipe.
More Recipes You May Like:
- Traditional Rogan Josh (Kashmiri Recipe)
- Kosha Mangsho (Bengali mutton curry)
- Hyderabadi Biryani Recipe
- Haleem Recipe
- Sausage Sabudana Khichdi Recipe
Kashmiri Yakhni Pulao
Equipment
- Pressure cooker or Instant Pot optional
Ingredients
For Pressure Cooking the Mutton:
- 500 grams mutton with bone preferably shoulder cut
- 1 teaspoon salt
1 muslin or cheesecloth bundle containing:
- 2 black cardamom pods
- 4 green cardamom pods
- 10 black peppercorns
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon fennel seeds
- 10 grams ginger roughly chopped
- 15 grams garlic roughly chopped
- 1 red onion chopped
For the Pulao:
- 3 tablespoons ghee plus 2 tablespoons for finishing
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon black peppercorns
- ½ cup curd plain thick yogurt
- 4 cloves
- 1 cinnamon stick
- 1 black cardamom pod
- 4 green cardamom pods
- 3 red onions sliced
- 1 tablespoon ginger garlic paste
- 2 cups Basmati rice
- 4 cups mutton stock adjust with water if needed
- 1 teaspoon salt plus more to taste
- A pinch of asafoetida hing
- Green chili optional
Instructions
Prepare the Rice:
- Rinse the Basmati rice under running water for about 1 minute. Soak in water for 30 to 40 minutes.
Prepare Spice Pouch:
- Place a muslin cloth on a flat surface. Add black cardamom, green cardamom, black peppercorns, cloves, cinnamon, fennel seeds, ginger, garlic, and red onion in the center. Gather the edges of the cloth, roll and tie securely into a pouch.
Pressure Cook the Mutton:
- Place mutton in a pressure cooker, season with salt, and add the spice pouch along with three cups of water. Cover and cook under pressure for 25 minutes. Release the pressure and open the lid. Remove the meat and spice pouch using a slotted spoon. Strain the stock through a sieve into a measuring jug; add water if necessary to make up to 4 cups.
Cook the Pulao:
- In a large deep sauté pan or Dutch oven, heat 3 tablespoons of ghee over medium heat. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, and black peppercorns. Sauté until aromatic, about 30 seconds.
- Increase heat to medium-high, add sliced red onions and sauté, stirring occasionally. Once onions start to brown, add a splash of water to deglaze the pan. Continue cooking until onions are caramelized, about 10 minutes.
- Stir in asafoetida and ginger garlic paste, and sauté for 2 minutes. Add mutton and sauté for another 2 minutes. Stir in curd and bring to a simmer.
- Add soaked and drained rice and prepared mutton stock. Reduce heat to low, cover, and cook for 10-15 minutes, until rice is cooked.
- Drizzle with 2 tablespoons of ghee and fluff the rice with a fork.
Serve:
- Season to taste with salt and serve.
