7 years ago

Mutton Yakhni Pulao | Kashmiri Yakhni Pulao – Maincourse Recipe | The Bombay Chef – Varun Inamdar

Learn how to make Mutton Yakhni Pulao , an absolutely delicious delicacy by Chef Varun Inamdar

Yakhni means mutton stock, so basically this wonderful delicacy is a perfect combination of Rice & Mutton. From the heaven of India, chef Varun brings to your kitchen Mutton Yakhni Pulao a jewel of a dish from Kashmir. So watch & learn how to make this yummy pulao only on Get Curried


- 300 gms mutton on bone
- 2 cups rice
- 1 litre water
- 1 tbsp ginger
- 1 small onion
- Salt to taste
- 1 small carrot
- 1 small potato
- ½ cup peas
- 1 tbsp garam masala powder
- 100 gms Dahi
- Mint ( Garnish)

- Slice half a onion, ginger

- In a bowl of meat add salt and put the mutton in a pressure pan along with onion and giner and cup full of water and let it cook till 4 whistles

- Cut some Carrots and potatoes

- In a pan add little bit of oil, a pinch of garam masala, add all the veggies – peas, carrot , potatoes and curd.

- The meat is cooked add it into the pan and add little salt and mix well

- Add rice, which is has been soaked in cold water for 20 minutes

- Cook the pulao on high flame till the water evaporates and cook it for 10 minutes on a low flame.

- Garnish the pulao with some mint leaves.
And Mutton Yakhni Pulao is ready to be served!

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