Awadhi Mutton Yakhni Pulao
An aromatic royal delicacy from Awadh where tender mutton pieces are slow-cooked in a rich, fragrant stock infused with whole spices, then layered with long-grain basmati rice.
90min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
In a large heavy-bottomed pot, combine the mutton, water, sliced onion, ginger-garlic paste, salt, and the spice pouch containing fennel and coriander seeds.
2
Bring to a boil, then cover and simmer on low heat until the mutton is tender and the rich yakhni stock is reduced to about 2.5 cups.
3
Strain the stock, set the tender mutton pieces aside, and discard the spice pouch.
4
In a separate pot, heat ghee and sauté a few whole spices and sliced onions until golden brown.
5
Add the reserved mutton pieces and yogurt, frying gently for a few minutes until well combined.
6
Pour in the strained yakhni stock and bring to a boil before adding the soaked and drained basmati rice.
7
Cook on medium heat until the water is mostly absorbed, then cover tightly, reduce the heat to the lowest setting, and let it dum-cook for 15 minutes.
8
Drizzle with saffron milk, garnish with fresh mint and coriander, and serve hot.
Ingredients
500 grams mutton on the bone
2 cups long-grain basmati rice, soaked for 30 minutes
1 large onion, thinly sliced
2 tablespoons ghee
1 tablespoon ginger-garlic paste
1 cup plain yogurt
Whole spices (bay leaves, green cardamom, cloves, cinnamon stick, black peppercorns, star anise)
1 tablespoon fennel seeds and coriander seeds tied in a muslin cloth
4 cups water
Salt to taste
A pinch of saffron soaked in warm milk
Fresh mint and coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.