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:
Ingredients
- 500 grams mutton
- 4 onions, finely sliced
- 1 tablespoon Ginger, finely sliced
- 1 tablespoon Garlic, finely sliced
- Salt, as required
- 1 1/2 cups of long grain basmati rice , soaked for about 20-25 minutes
- 3 tablespoon Ghee
- 4 tablespoon Yogurt
- 1/2 cup each of potatoes and carrots
- 2 green chillies, slit
- 1 cup water
- 1 tablespoon peppercorns
- 1/2 tablespoon fennel seeds
- 2" cinnamon sticks
- 2 bay leaves
- 4 cloves
- 3 cardamons
Instructions
- Dry roast the spices for the spice mix.
- Grind and keep aside.
- Heat a tablespoon of oil and add finely sliced onion, ginger and garlic.
- Saute and cook until soft and brown.
- Add mutton pieces and the spice mix. Mix well.
- Add salt and 1 cup of water. Mix and pressure cook for 4 whistles.
- In another pan, add remaining oil and vegetables.
- Fry for a minute.
- Add mutton pieces and broth along with cooked onion, ginger and garlic. Mix.
- Add yogurt and mix again.
- Add soaked rice, mix and bring it to a boil.
- Cover and cook in simmer till the water is evaporated and cooked.
- It will take about 10-15 minutes, based on the quality of the rice.
- Serve hot with raita.
Chef says:
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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19,430 total views, 2 views today
Arun says
May 1, 2017 at 10:54 pmThis looks delicious! I haven’t tried a yakhni gosht before. I love cooking with lamb. This goes to my list!
Parul Thakur says
April 30, 2017 at 7:57 pmHave I told you that if I try cooking – i use your recipes? You are a rockstar, Shalini 🙂 This one is bookmarked too. <3
Bellybytes says
April 30, 2017 at 2:38 pmThanks Shalini for a month of mouth watering recipes. Luckily I’m on a diet else, I’d have definitely put on a few pounds just trying out one or two dishes. And your photographs were equally captivating and tempting. Yum Yum now I’ve got to watch my tum
Rajlakshmi says
April 30, 2017 at 1:36 pmmy tummy is grumbling so bad after reading this post. Your family is really lucky 😀 I sometimes make rice like this but with eggs instead of meat.
Sreesha says
April 29, 2017 at 11:03 pmI’d only heard of this until now. Never tried it, never even seen pictures. Packed with flavor, by the looks of it. If I try this, I think I’ll probably use chicken. Not a big fan of mutton
Soumya says
April 29, 2017 at 9:01 pmMutton and I have a love hate relationship, it doesn’t digest well for me at times. But this looks so delicious that I want to try it right away!
Fabida Abdulla says
April 29, 2017 at 8:36 pmCooking the rice in the meat’s stock – delicious!! This really looks very good and I like the addition of the vegetables!
Roshan Radhakrishnan says
April 29, 2017 at 7:53 pmI wasn’t aware of the meaning of the word ‘yakhni’… while i have seen it on some menus, didn’t know it was this. This would actually taste delicious, I feel.
Roma says
April 29, 2017 at 6:06 pmMy hubby cooks this so well too Shalini and now I am forcing him to make it this weekend. Thanks for the yum post.