Mutton Yakhni Pulao Bakra Eid Recipe in Urdu Hindi - RKK

mutton

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and quicker to cook.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a similar tang with more protein.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber but takes longer to cook.

Add 6 cups of water to a pot to start making the yakhni.

Add 2 pieces of mutton and 2 extra bones for flavor.

Add 2-inch ginger cut into 3 pieces and 1 onion to the pot.

Make a spice pouch with 2 tablespoons dried coriander, 2 tablespoons cumin seeds, 1 teaspoon black pepper, 6 cloves, 2 large cardamom pods, and 1 star anise. Tie it tightly and add it to the pot.

Add 2 teaspoons of salt to the pot and cover it. Cook on medium heat for 1 to 1.5 hours.

After cooking, remove the spice pouch and squeeze it to extract flavors into the broth.

Strain the mutton and set it aside. Heat the same pot on medium-high heat and add ½ cup of oil (or ghee).

Add 1 teaspoon white cumin, 1 teaspoon black cumin, 4 small cardamom pods, 1 cinnamon stick, and a pinch of turmeric to the oil. Sauté for 1 minute.

Add ½ cup of sliced onions and sauté until golden brown. If using raw onions, fry them until golden.

Add 1 teaspoon ginger paste, 1 tablespoon green chili paste, and 1 tablespoon garlic paste. Sauté for 3-4 minutes until fragrant.

Add the cooked mutton to the pot and sauté for 2 minutes with the ginger-garlic mixture.

Add ½ cup of yogurt and mix it in. Then add 1 large chopped tomato and 1 teaspoon white pepper powder.

Squeeze the spice pouch into the mixture to extract any remaining flavors and add 4 tablespoons of the broth from the pouch.

Cover and cook for 2 minutes to soften the tomatoes.

Add the yakhni (broth) to the pot, approximately 2 cups.

Bring to a boil, then add 2 cups of soaked basmati rice, 1 teaspoon salt, and ½ teaspoon kewra essence.

Stir gently and cook uncovered until the water is absorbed and bubbling.

Reduce the heat to low, cover, and cook on low heat for 10-15 minutes until the rice is fluffy and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens