White Mutton Yakhni Pulao (Lucknowi Biryani Style)

Ingredients

• 1 kg Mutton (preferably fatty ribs or shoulder) (Cut into medium pieces, bone-in for best flavor)
• 500 g Sella Basmati Rice (Rinsed and soaked for 30 minutes)
• 4 large Onions (2 finely chopped for mutton, 2 sliced for fried onions)
• 250 g Curd (plain yogurt) (Whisked)
• 1 whole Star anise
• 4 pods Black cardamom
• 3 pods Green cardamom
• 2 tsp Fennel seeds (Divided use)
• 6 whole Cloves
• 2 tsp Black peppercorns
• 2 whole Bay leaves
• 2 tsp Black cumin seeds (shahi jeera) (Divided use)
• 1 inch Ginger (Sliced, for bouquet garni (optional))
• 2 whole Green chillies (Slit, for bouquet garni (optional))
• 4 drops Vinegar (For clarifying stock)
• to taste Salt
• 4 tbsp Oil (neutral, e.g. sunflower) (For frying onions and cooking)
• 4 tbsp Ghee (clarified butter) (For cooking and final tempering)
• optional Saffron water (For color and aroma (optional))
• 2 tbsp Coriander leaves (Chopped, for raita)
• 2 tbsp Mint leaves (Chopped, for raita)
• 1 small Green apple (Finely chopped, optional for raita)
• 1 tsp Chili flakes (For raita tempering)

Instructions

1. Prepare Fried Onions

   Slice 2 large onions thinly. Heat 2 tbsp oil in a large frying pan over medium heat. Fry onions, stirring often, until golden brown and crisp (do not burn). Remove and drain on paper towels. Set aside for garnishing and raita.

   Time: PT20M

   Temperature: Medium heat

2. Chop and Prepare Aromatics

   Finely chop 2 large onions. Prepare whole spices: 1 star anise, 4 black cardamom, 3 green cardamom, 2 tsp fennel seeds, 6 cloves, 2 tsp black peppercorns, 2 bay leaves. Set aside.

   Time: PT10M

3. Marinate the Mutton

   In a large bowl, combine mutton pieces, half of the chopped onions, and 250g whisked curd. Mix well. Cover and let marinate at room temperature for at least 15 minutes (preferably 1 hour for best flavor).

   Time: PT15M

   Temperature: Room temperature

4. Soak the Rice

   Rinse 500g Sella Basmati rice until water runs clear. Soak in plenty of water for 30 minutes. Drain before use.

   Time: PT5M

5. Start Cooking the Mutton

   Heat 2 tbsp oil and 2 tbsp ghee in a large heavy-bottomed pot over medium-high heat. Add whole spices and sauté for 1 minute until fragrant. Add remaining chopped onions and sauté until just translucent (do not brown). Add marinated mutton and stir well.

   Time: PT10M

   Temperature: Medium-high heat

6. Simmer and Prepare Yakhni (Stock)

   Cover the pot and let the mutton cook on medium-low heat. The meat will release water. Simmer until the liquid reduces by half (about 30 minutes). Skim off any foam/impurities. Add 4 drops vinegar to clarify. Optionally, add a bouquet garni of ginger and green chillies for extra aroma.

   Time: PT30M

   Temperature: Medium-low heat

7. Separate Mutton and Stock

   Remove mutton pieces with a slotted spoon and set aside. Strain the stock through a fine mesh strainer into a clean bowl. If time allows, let the stock rest for 30 minutes to clarify further (optional).

   Time: PT5M

8. Sauté Mutton in Ghee

   In a clean pot, heat 2 tbsp ghee. Add 1 tsp black cumin seeds and 1 tsp fennel seeds. Add the cooked mutton and sauté for 5 minutes until lightly golden and aromatic.

   Time: PT5M

   Temperature: Medium heat

9. Cook Rice with Yakhni and Mutton

   Add soaked, drained rice to the pot with mutton. Pour in the reserved yakhni (stock) – use 1.5 times the volume of rice. Add salt to taste. Bring to a boil, then reduce heat to low. Cover with a clean kitchen cloth and lid. Cook on low for 20 minutes, until rice is tender and liquid is absorbed.

   Time: PT20M

   Temperature: Low heat

10. Rest and Fluff the Pulao

    Turn off the heat. Let the pot rest, covered, for 10 minutes. Gently fluff the rice and meat to distribute moisture evenly. Optionally, drizzle with saffron water.

    Time: PT10M

11. Prepare Fried Onion Raita

    In a bowl, combine 250g curd, half of the fried onions, 2 tbsp chopped coriander, 2 tbsp chopped mint, 1 finely chopped green apple (optional), 1 green chilli (finely chopped), and salt to taste. Mix well. For tempering, heat 1 tbsp oil, add 1 tsp black cumin seeds and 1 tsp chili flakes. Pour over raita and mix.

    Time: PT10M

12. Serve

    Transfer pulao to a serving platter. Garnish with remaining fried onions. Serve hot with raita.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

28g

Carbohydrates

70g

Fat

28g

Fiber

3g