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Gosht Yakhni Pulao is Ready

Gosht Yakhni Pulao | Lamb Yakhni Pulao | Mutton Yakhni Pulao Recipe

Sumit Malhotra
Gosht Yakhni Pulao – Gosht yakhni pulao finds its origins in the Kashmiri cuisine. This signature gosht yakhni pulao recipe has succulent and tender pieces of mutton on the bone.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Cuisine Indian
Servings 4 Servings
Calories 260 kcal

Ingredients
  

For Boiling Mutton & Making Mutton Stock

  • 1 Kilogram Mutton On the bone
  • 1 Tablespoon Clarified Butter Ghee
  • 0.5 Teaspoon Salt Namak (To Taste)
  • 6 Cups Water Paani
  • 1/2 Teaspoon Coriander Seeds Sookha Dhaniya
  • 1 Teaspoon Fennel Seeds Saunf
  • 2 Piece Bay Leaves Tej Patta
  • 2 inches Ginger Adrak (Cut into small chunks)
  • 1 inch Cinnamon Dal Chini
  • 7 piece Cloves Laung
  • 5 piece Cardamom Hari Elaichi
  • 1 Piece Onions Medium Size; Sliced

For Making Mutton Yakhni Pulao

  • 1/2 Teaspoon Black Cumin Seeds Shahi Jeera
  • 1 Inch Cinnamon Dal Chini
  • 2 Piece Bay Leaves Tej Patta
  • 6 Piece Cloves Laung
  • 10 Piece Black Peppercorns Khadi Kali Mirch
  • 2 Piece Onions Medium-Sized; Sliced
  • 1 Tablespoon Ginger Paste Adrak ka Paste
  • 1 Tablespoon Garlic Paste Lehsun ka Paste
  • 1 Tablespoon Mint Leaves Hara Pudina (For garnishing)
  • 1 Cup Curd Dahi
  • 1 Teaspoon Garam Masala
  • 4 Piece Green Chillies Hari Mirch
  • 1.5 Teaspoon Kewra Water
  • 1/2 Teaspoon Sugar Chini
  • 4 Tablespoon Clarified Butter (Ghee0

Instructions
 

  • Get your ingredients ready.
  • Wash and dry the mutton. Clean and soak 2 cups of basmati rice. Fry one medium onion till golden brown and keep aside.
  • Heat ghee to a stew pot and saute 1 kg of mutton chunks on the bone.
  • Add 1.5 teaspoons of salt and fry for 5 minutes.
  • Add 6 cups of water.
  • Make a potli (bouquet garni) with muslin cloth with coriander seeds, fennel seeds, bay leaves, ginger chunks, cinnamon, cloves, cardamom and roughly chopped onion. Tie it up firmly.
  • Immerse this potli into the stew pot with mutton and water.
  • Cook covered for one hour.
  • Remove the bouquet garni (potli) and separate mutton from the yakhni stock.
  • Measure the remaining stock. You should be around 4 cups remaining.
  • Clean the stew pot and heat 4 tablespoons of ghee.
  • Add 1.5 teaspoons of shahi jeera, cinnamon, bay leaves, cloves, black pepper and saute till they are fragrant.
  • Now add 2 medium-sized sliced onions and cook until light brown.
  • Now add 1 tablespoon each of ginger and garlic paste.
  • Add the boiled gosht (mutton) and fry for a couple of minutes.
  • Then add 1 cup of curd and 1/2 teaspoon of sugar.
  • Mix well and cook for 5 minutes.
  • Add green chillies and garam masala.
  • Mix well and add two cups of soaked rice.
  • Mix well for a couple of minutes and then add reserved 4 cups of mutton stock.
  • Add 1 teaspoon of kewra water and salt to taste.
  • Boil the rice and then lower the heat to minimum-till cooked.
  • Garnish gosht yakhni pulao with mint leaves and fried onions. Add 1/2 teaspoons of kewra water now.
  • Serve hot.

Notes

  1. Always buy fresh meat of a smaller animal for this.
  2. You can always use a pressure cooker to make this faster.
Keyword Gosht Yakhni Pulao, Lamb Yakhni Pulao, Mutton Yakhni Pulao