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Kashmiri Yakhni Pulao in a bowl garnished with mint leaves.

Kashmiri Yakhni Pulao

Kashmiri Yakhni Pulao is a flavorful meat and rice dish from Kashmir, India. 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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Soaking Time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Indian
Servings 4
Calories 983 kcal

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.

Notes

Stock Ratio: Use 1 cup of rice for every 2 cups of stock.

Nutrition

Calories: 983kcalCarbohydrates: 105gProtein: 32gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 179mgSodium: 120mgPotassium: 695mgFiber: 7gSugar: 17gVitamin A: 30IUVitamin C: 15mgCalcium: 148mgIron: 5mg
Keyword Kashmiri Yakhni Pulao
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