White Mutton Pulao – Mutton Yakhni Pulao – மட்டன் புலாவ்

Yakhni pulao is an aromatic and flavorful rice dish in which Basmati Rice is cooked in Yakhni. Yakhni is the stock prepared by cooking the Mutton along with whole spices. This makes the pulao so tasty and delicious.

I made it yesterday. My daughter was so eager to eat pulao. When I showed her the pulao rice. She was asking me where the pulao is? When I showed it again. She was saying it is ghee rice and was asking me where the pulao is again. Finally Showing the mutton pieces made me convince her that it is a mutton pulao. Many of us might have the same thoughts and questions regarding pulao, ghee rice and biryani. The method and the ingredients make the difference.

After a long time, we had our food served in banana leaves. Eating in the banana leaves also makes the food tastier. Hope you too love the spread.

Also , try other Pulao recipes.

Paneer pulao

Mushroom Pulao

Beetroot Pulao

Egg Pulao

Barnyard millet coconut milk pulao

Barnyard millet green peas pulao

Let’s see how to make this Pulao.

Preparation Time: 25 mins

Cooking Time: 30 mins

Serves: 4


For Grinding

Cashews – 15

Poppy seeds – 1. 5 tsp(optional)

For Making Mutton Stock(Yakini)

Oil – 2 tbsp

Bay leaves – 1

Cinnamon – 1

Cloves – 3

Cardamon – 3

Coriander seeds – 2 tsp

Cumin seeds – 1 tsp

Peppercorns – 1 tsp

Onion – 1 (small size, sliced)

Ginger garlic paste – 2 tsp

Mutton – 750g

Salt as required

Water – 3 cups

For Pulao

Oil – 1/4 cup

Onion – 2 (Medium size, thinly sliced)

Bay leaves – 1

Cinnamon – 1

Cloves – 3

Cardamom – 3

Ginger garlic paste – 2 tsp

Green chillies – 10

Chopped Coriander leaves – 1/2 cup

Chopped Mint leaves – 1/2 cup

Curd – 1/2 Cup

Lemon – 1


  1. Wash Basmati rice well in water and soak them in water for 30 mins. Clean the mutton pieces and Wash them. Soak cashew nuts in water for at least 10 to 15 mins. Keep all these ingredients ready

2. Grind the soaked cashew nuts along with some poppy seeds(optional) adding little water into a smooth paste.

3. Heat oil in a pressure cooker, to it, add all the dry spices. sliced onions, ginger garlic paste. Saute them well until the raw smell leaves. Add the mutton pieces. Saute them in the oil. Then add salt, ground paste and 3 cups of water. Close the cooker and cook them until the mutton gets tender.

4. Once the mutton is cooked. Remove the mutton pieces from it. Strain the stock into a bowl. Discard the whole spices in it.

5.In a heavy-bottomed pot, heat oil. When it is hot add sliced onions and fry them to a golden brown. Remove half of the fried onions. Save them for later use.

6. To the same pot, add the whole spices(Bay leaves, cardamon, Cinnamon and Cloves). Then add ginger garlic paste. Saute them until the raw smell of it goes off. Add green chillies, chopped coriander and chopped mint leaves. Saute them in oil. Add Curd into it. Mix them well. Saute until the oil oozes out. Then add the cooked mutton to it. Measure and add the stock into it. There were about 3. 5 cups of stock. For 1 cup of Rice, we need 1.5 cups of water. Allow it to boil.when it starts to boil, add the drained Basmati Rice into it and mix well.

7. Squeeze a lemon into it. Check for salt. It should be a bit salty. Add salt if required. Place the flame in high. When it has started boiling nicely. Cover the pot with a lid and cook in dum for 10 minutes. Then switch off the flame and open it after 10 minutes. Garnish the fried onions, chopped coriander and chopped mint leaves.

Serve with Raita.

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This Post Has 2 Comments

  1. Johnson

    How is the spice level?

    1. Alesha Zain

      Hi, thanks for ur comment. Its mild in spice level. You can adjust the green chillies if you think it might be spicy for you.

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