Introduction
Embark on a culinary journey to the heart of Lucknow with this exquisite Mutton Yakhni Pulao. A hallmark of Awadhi cuisine, this dish is a perfect blend of aromatic spices, tender mutton, and fragrant basmati rice. Each bite tells a story of traditional cooking techniques and royal flavors that have been passed down through generations.
Ingredients
For the Yakhni (Meat Stock)
- 1.5 kg mutton (mixed cuts with some fatty pieces)
- 5 cups (1 kg) long-grain basmati rice
- 1 big cardamom
- 4 green cardamoms
- 6-7 cloves
- 1/2 tsp black pepper
- 1 tbsp whole coriander
- 2-3 cinnamon sticks
- 10-12 garlic cloves
- 1 small onion, chopped
- 4 bay leaves
- Salt to taste
For Pulao Masala
- 1 tsp fennel seeds
- 2 tsp whole coriander
- 9-10 green cardamoms
- 1/2 mace flower
- 4-5 cloves
- 1/2 tsp black pepper
- 2 big cardamom seeds
- Small piece of cinnamon
- 1/2 tsp cumin seeds
- 1/4 nutmeg
- 10-11 whole red chilies
For Cooking
- 150 ml mustard oil (or cooking oil)
- 3 medium onions, sliced
- 3 tbsp ginger-garlic paste
- 10-11 green chilies
- 100g beaten yogurt
- Desi ghee
- Milk
- Food color (optional)
- Kewda water (optional)
Step-by-Step Instructions
- Prepare the Rice and Yakhni:
- Wash and soak basmati rice for 30-45 minutes
- Prepare mutton stock with whole spices
- Cook in pressure cooker for 10 minutes
- Prepare Pulao Masala:
- Grind selected whole spices
- Add coarsely ground red chilies
- Cooking Process:
- Fry sliced onions in oil until golden
- Temper whole spices
- Add ginger-garlic paste
- Fry meat pieces
- Add yogurt and spice mix
- Add measured yakhni and water
- Cook rice until holes form
- Finishing Touches:
- Add milk
- Sprinkle food color
- Top with fried onions and ghee
- Dum cook for 20 minutes
Nutritional Information
- Serving Size: 1 plate
- Calories: Approximately 550-650
- Protein: 30g
- Carbohydrates: 50g
- Fat: 25g
Cooking Time: 1.5 hours Servings: 6-8
Cooking Tips and Tricks
- Use fatty meat cuts for more flavor
- Don’t overcook mutton to prevent breaking
- Measure water carefully for perfect rice
- Use a thick cloth for dum cooking
Variations and Substitutions
- Chicken can replace mutton
- Vegetarian version with mix vegetables
- Adjust spice levels to taste
Frequently Asked Questions
Q1: Can I make this in a regular pot? A: Yes, but cooking time and technique will vary
Q2: How important are the whole spices? A: Critical for authentic Lucknowi flavor
Q3: Can I prepare in advance? A: Best served fresh, but can be reheated
Q4: What to serve with Yakhni Pulao? A: Raita is traditional accompaniment
Q5: How to store leftovers? A: Refrigerate, consume within 2 days
Serving Suggestion
Serve hot with cooling raita, garnished with fresh herbs. A true taste of Lucknowi hospitality!
