Yakhni Pulao

Name: Yakhni Pulao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g mutton; 400 g basmati rice; 1 L yakhni stock; 2 onions — fried; 4 green cardamom; 3 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Yakhni Pulao, a cherished staple from the heart of Punjab, finds its place at family tables where tradition meets taste. Prepared with a generous hand, this home-style version captures the essence of Pakistani hospitality, where the salt is judged by feel and the richness of fat is embraced without reservation. It is a dish that speaks of warmth and sharing, often gracing the table during festive occasions or simply when loved ones gather.

Expect a symphony of flavors where tender mutton meets aromatic basmati rice, all enveloped in a fragrant yakhni stock. The ghee lends a luxurious depth, while green cardamom adds a subtle, aromatic lift. Each bite is a comforting embrace, inviting you to savor the balance of spices and the tenderness of the meat, making it a dish that truly satisfies.

Ingredients

700 gmutton
400 gbasmati rice
1 Lyakhni stock
2onions — fried
4green cardamom
3 tbspghee
to tastefine sea salt

Method

Begin by seasoning 700 g of mutton with fine sea salt and 4 green cardamom pods. Use your hands to rub the salt and cardamom into the meat, ensuring each piece is well-coated. This will infuse the mutton with flavor as it cooks.
In a large, heavy-bottomed pot, heat 3 tablespoons of ghee over medium-high heat until it melts and begins to shimmer. Add the seasoned mutton to the pot in a single layer, ensuring each piece has contact with the hot surface. Allow the mutton to brown deeply on all sides, turning occasionally. Look for a rich, golden-brown crust to develop, which will add depth to the final dish.
Once the mutton is browned, reduce the heat to medium and pour in 1 liter of yakhni stock. The stock should cover the mutton completely. Bring the mixture to a gentle simmer, cover the pot with a lid, and let it braise. The mutton is ready when it becomes tender and can be easily pierced with a fork, which should take about 45 minutes to an hour.
While the mutton is braising, rinse 400 g of basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice thoroughly and set aside until the mutton is ready.
Once the mutton is tender, taste the stock for seasoning and adjust the salt if necessary. Add the rinsed basmati rice to the pot, stirring gently to combine with the mutton and stock. Ensure the rice is submerged in the liquid.
Increase the heat to bring the mixture to a boil, then immediately reduce to a low simmer. Cover the pot with a tight-fitting lid and allow the rice to cook undisturbed. The pulao is done when the rice is tender and has absorbed all the liquid, and the grains are separate and fluffy.
Turn off the heat and let the Yakhni Pulao rest, covered, for about 10 minutes. This resting period allows the flavors to meld and the rice to set. Fluff the rice gently with a fork before serving, ensuring the mutton is evenly distributed throughout the dish.