🇮🇳 India · Food
Mutton Yakhni Pulao
By eatmundo · August 3, 2026
🇮🇳 INA fragrant, slow-cooked Kashmiri-style rice dish where succulent meat is simmered in an aromatic stock before being layered with basmati rice. It is subtle, elegant, and deeply comforting.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large heavy-bottomed pot, heat 3 tbsp of ghee over medium heat and sauté finely sliced onions until they turn golden brown.
- 2
Add 500g of lamb to the pot and sear for 5-7 minutes until the meat is browned on all sides, ensuring you seal in the juices.
- 3
Stir in 2 tbsp of ginger-garlic paste and cook for 2 minutes until the raw smell dissipates and the aroma fills your kitchen.
- 4
Add the dry spices, including 0.5 tsp turmeric and 1 tsp chili powder, tossing quickly to coat the meat without burning the spices.
- 5
Whisk 200g of yogurt until smooth, then temper it by adding a spoonful of the hot meat juices before slowly stirring it into the pot.
- 6
Pour in enough water to cover the lamb, bring to a gentle simmer, and cook for 30 minutes until the meat is tender and the liquid reduces to a thick gravy.
- 7
Adjust seasoning with 1.5 tsp of salt to taste, keeping in mind that the flavor should be robust enough to carry the rice you will add later.
- 8
The dish is ready when the oil begins to separate from the gravy; keep it covered to maintain moisture before serving.
Frequently Asked Questions
Can I use beef instead of mutton?+
Yes, beef works well but will require a longer cooking time to achieve the same tenderness.
Is this a spicy dish?+
Yakhni is traditionally mild and aromatic rather than spicy; the chili powder can be reduced if preferred.
How do I know the lamb is tender?+
A fork should pierce the meat with zero resistance; if it feels tough, continue simmering with more water.
What should I serve with this?+
Serve with a chilled onion and mint raita to balance the warmth of the spices.
