Goat Yakhni Pulao
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian/Pakistani
Serves: 4-6
Ingredients
For the Yakhni
  • 1 pound or about 500 grams of goat meat/mutton
  • 1 large onion, sliced in half( leave the peel on)
  • 1 head of garlic (sliced in the middle with peel)
  • 2 inch ginger, sliced
  • 4 cloves
  • 3 cardamom
  • 1 bay leaf
  • 2 inches cinnamon
  • 1 tsp cumin seeds
  • 2 tbsp coriander powder
  • 1 mace
  • 1 tbsp white pepper or black pepper, whole
For the Yakhni Pulao
  • 3 cups basmati, soaked for 20 minutes
  • 4-5 tbsp ghee or vegetable oil (traditionally ghee is used)
  • 1 tsp each of shahi jeera and cumin seeds
  • 1 large onion, thinly sliced
  • 1 tbsp fresh ginger/garlic paste
  • 10 cashews
  • 4 green chilies slit in the middle
  • ⅓ cup beaten full fat yogurt
  • 4 cups of yakhni
  • pinch of nutmeg powder
  • kewra water (optional)
Instructions
Yakhni
  1. Use a large sauce pot, a pressure cooker, slow cooker or instant pot. Time will vary with each. I used a pressure cooker and left it for 6-7 whistles. Make the 'bouquet garni' or a Spice Potli, Use a clean muslin cloth and place the whole spices, tie it and drop it in the pot. Or just dump all the spices directly, like how I like it.
  2. Add the water, mutton, onion garlic, ginger, salt and bring it to a boil. Simmer, cover and cook for 6 whistles. Turn off the heat and let it sit for an hour.If you are using a stock pot, let it cook slowly for about 2 hours.
  3. Strain the stock. Take the goat meat pieces and shred it. Keep the stock with mutton pieces aside. The 'yakhni' is ready.
Yakhni Pulao
  1. In a wide pan with a heavy bottom, heat ghee on medium heat. Add the shahi jeera, cumin seeds, and onions. Fry the onions very well until golden brown, add the ginger and garlic paste, green chilies, salt,stir fry for about 3 minutes.
  2. After 3 minutes, add the mutton pieces and get some color and crust on it before adding the yogurt. Mix.
  3. Add the yakhni, soaked & drained rice to the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up. Sprinkle some nutmeg powder, little kewra water.
  4. Add a tablespoon of ghee and cover the pot with foil or a cloth so that the flavors don't escape from the Yakhni Pulao. Cover with a tight lid.
  5. Let the Yakhni Pulao on low heat for 15 minutes or till rice is done. After 15 minutes, switch off the stove, let it sit for 15 minutes before serving. and it is ready to be served.
  6. Cashews to garnish.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/01/22/yakhni-pulao/