Authentic Kashmiri Yakhni Pulao with Warm Kahwa
Fragrant basmati rice cooked in a rich, aromatic mutton stock infused with whole spices and yogurt. Served alongside traditional warm Kashmiri kahwa for an authentic royal feast.
75min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown; remove half for garnish.
2
Add the whole spices (cardamom, cloves, cinnamon) to the remaining onions and let them crackle.
3
Add the mutton pieces and sear them well until browned on all sides.
4
Stir in the ginger-fennel paste, fennel powder, and dry ginger powder, sautéing for a few minutes.
5
Lower the heat and gradually whisk in the beaten yogurt, stirring continuously to prevent curdling.
6
Pour in the water, bring to a boil, cover, and simmer until the mutton is tender and flavorful.
7
Drain the soaked basmati rice and gently fold it into the simmering mutton broth.
8
Cover tightly with a lid and cook on low heat until the rice is fluffy and fully absorbed.
9
Garnish with the reserved fried onions and serve hot with traditional warm Kashmiri kahwa.
Ingredients
2 cups aged long-grain basmati rice, soaked for 30 minutes
500 grams mutton pieces on the bone
1 cup full-fat yogurt, whisked
3 tablespoons ghee
2 large onions, thinly sliced
1 tablespoon ginger-fennel seed paste
4 green cardamom pods
2 black cardamom pods
4-5 cloves
2-inch cinnamon stick
1 teaspoon dry ginger powder (sonth)
1 teaspoon fennel powder (saunf)
Salt to taste
4 cups water or light mutton broth
*This AI-generated recipe may contain inaccuracies.