Mutton Yakhni Pulao


Yakhni is corruption of Akhni, which means broth or Shorba. Mutton pieces are boiled in water, vegetables (onion & garlic) spices (Fennel & Cariander seeds) to make mutton Shorba. Eventually, the meat is removed. Yogurt is added to the stock. In short, Yakhni is a thin yogurt based mutton stock. It has no tomatoes, or Turmeric. It originated in Persia and brought to India sometime during Akbar’s reign.

I learnt traditional non-vegetarian cooking using Seema Hussain’s recipes long time back and had saved this recipe way back in May 2013 but never got to make this recipe. But this week I was determined to give it a shot! Just like all her other recipes, it was an easy one to prepare & cook, plus absolutely delicious! This came out perfectly; mild, lip-smacking flavourful with the aroma of Ghee, Fried Onions and Yoghurt all combining in this traditional recipe. I am definitely going to make this again. Do give it a shot folks.

To prepare the Yakhni:


Mutton Pieces: 500 grams
Fennel Seeds: 2 tbsp
Coriander Seeds: 2 tbsp
Whole Garlic Cloves: 5
Whole Onion, Peeled and cut into 4 pieces: 1 Medium Size
Bay Leaves: 3
Salt: 1.5 tsp



In a pressure cooker put all the ingredients (You can tie the fennel seeds and coriander seeds in a muslin cloth & make a potli). Add 2 cups of water fand give atleast 7-8 whistles. Take out the boiled meat in a bowl and strain the stock. Keep it aside and discard everything else.

To prepare the Pulao:


Sliced Onion: 1/2 cup
Basmati Rice: 2 cups (Soaked in 2 cups of water for 45-60 minutes)
Cardamoms: 4
Cumin Seeds: 2 tsp
Whole Black Pepper: 8
Cloves: 6
Cinnamon Sticks (small): 3
Ginger Garlic Paste: 2 tsp
Nutmeg Powder: 1/2 tsp
Whisked Yoghurt: 1/2 cup
Whole Green Chillies: 3
Fried Onions: 2 tbsp
Saffron: Few strands dissolved in warm milk for 10 minutes
Ghee: 3 tbsp
Salt: 2 tsp


1. In a pan heat the ghee, add all whole spices, sliced onions and bhunno till the onions turn light brown.

2. Now add the GG paste and boiled mutton pieces. Bhunno on medium flame for 7-10 minutes .

3. Add yoghurt, green chillies, nutmeg powder, yakhni (stock) salt and soaked rice (with the water).

4. Cook on medium heat when water is about to reduce cook on low heat. Cover and let the rice cook.

5. Sprinkle the saffron milk over the rice. And for more extra shine and flavor, sprinkle the fried onions on the top as well.

6. Serve hot with onion-tomato Raita.

7. Thank Ms. Seema Hussain first and me later.


So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!


  1. Madhumita

    Thanks for sharing this JJ 🙂 absolutely loved the recipe…. does not look too complicated so I am tempted to give it a shot for Diwali dinner 🙂

Leaving without a comment? now that's cruel!