Mutton Yakhni Pulao | One Pot - Instant Pot | Kravings

Yakhni Pulao is a fragrant rice dish made with Mutton or Chicken. A special stock is prepared first and then the rice is cooked in that special stock. What makes my recipe special is that I cook it all in one pot and I reuse the aromatics so there is no wastage. Make this once, and you will be making this regularly at your home, I promise.
Here are the ingredients and steps to make this recipe!
Mutton Yakhni Pulao
Yakhni or stock
Oil
1/2 cup sliced Onion
2 tbsps each sliced Ginger & Garlic
2 tbsps sliced green Chillies
2 tablespoon fennel seeds
2 tablespoon coriander seeds
1 teaspoon cumin seeds
2 black cardamom
5 green cardamom
1 teaspoon black peppercorns
10 cloves
1 Mace flower or Javitri
1 lb bone in Mutton or Lamb
Salt to taste
4 cups Water
Pulao
1/2 cup sliced Onions
2 tbsps Cumin seeds
1 tsp sliced green Chillies
Reserve whole spices
1 tbsp Ghee
3 tsps of the reserved ground Ginger, Garlic & Onion paste
3 tbsps Yogurt
2 tbsps Mint
2 cups soaked, washed & drained Basmati rice
3.5 cups of the reserved Stock
Salt to taste
Extra Mint to garnish
Make the stock by adding some oil to the Instant Pot on saute mode
Add the Onion, Ginger, Garlic & green Chillies
Add all the whole spices
Add the Mutton or Lamb and saute
Add the Salt and Water
Stir this well and then add your Instant Pot lid
Set this to pressure cooker mode for 30 mins
Please note you don’t need 30 mins to cook the mutton, but I am adding extra time to draw out all the flavours into the stock. If you are cooking Chicken instead, pressure cook it for half the time
After the time has elapsed, you can release the pressure manually and then strain all the liquid
Separate the Meat from the whole spices and put the Ginger, Garlic, Onion & Chilli to one side and allow to cool
Reserve the Meat and the whole spices
Once cool, add this into a jar and grind to a paste
Put the pot back on saute mode and heat up some oil
Add in the sliced Onions, Cumin seeds, sliced green Chillies
Add in the reserved whole spices
Allow the Onions to sweat and then add in the Ghee
Add the reserved Meat and the ground Ginger, Garlic & Onion paste
Add the Yogurt & Mint
Add in soaked, washed & drained Basmati rice
Cover with the Stock
Add Salt to taste
Close the Instant pot and set it to Pressure cooker mode for 7 mins
Once the time is up, I like to allow the steam to naturally escape but I also like to release the steam half way through so the rice does not get over cooked.
Open the lid and fluff the rice with a fork
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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