Yakhni Gosht Pulao is one of the very best dishes from Kashmiri cuisine. The rich, aromatic rice is packed with flavors; thanks to the tender meat cooked along with rice. Yakhni means stock or soup. The rice is cooked in this yakhni and needless to say how appetizing the end result would be. This dish is generally made with mutton, but you can also substitute with chicken or vegetables.
It’s more of a classic traditional dish made on special occasions and festivals. There are many methods of preparing Yakhni Pulao. You either dry roast the spices and marinate the meat before cooking it or you cook the meat along with the spices. For preparing this scrumptious pulao, use long grained basmati rice and serve hot with any raita of your choice.
Easy Yakhni Pulao Recipe:
Dry roast the spices, grind them and keep aside.
Saute finely sliced onion, finely chopped ginger and garlic in oil till soft and brown.
Add powdered spices and mutton pieces. Mix well. Add a cup of water and pressure cook for four whistles. In a pan, add oil and vegetables.
Add yogurt, cooked mutton and broth along with onion, ginger, and garlic. This is the Yakhni.
Add soaked rice to the Yakhni. Mix well and bring it to a boil.
Cook covered until the water is evaporated and rice is cooked. And the result? This!
Yakhni Gosht Pulao Recipe:
The original Yakhni Gosht Pulao doesn’t call for adding vegetables. But I love some color in my pulao and has added 1/4 cup each of skinned potatoes and carrots. You can also add green peas for that pop of color.
Yakhni Pulao will be a little mushy. But trust me, it isn’t overcooked and the flavor pops right out of the dish.
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