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Explore Mutton Yakhni Pulao | BEST Lucknowi White Mutton Pulao Recipe | मटन यखनी पुलाव | Chef Sanjyot Keer with 1,010,200 views, 14,910 likes, and 623 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe - Mutton Yakhni Pulao Prep time: 10-15 minutes Cooking time: 1 hour (includes soaking time) Serves: 5-6 people Soaking rice BASMATI RICE | बासमती चावल 500 GRAMS / 2.5 CUPS WATER | पानी AS REQUIRED (FOR WASHING & SOAKING) Yakhni GHEE | घी 2 TSP CUMIN SEEDS | जीरा 1 TSP CORIANDER SEEDS | साबुत धनिया 2 TSP FENNEL SEEDS | सौंफ 2 TSP BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP CLOVES | लौंग 4 NOS. CINNAMON STICK | दालचीनी 1 INCH STAR ANISE | चक्री फूल 1 NO. BAY LEAF | तेज पत्ता 1 NO. GREEN CARDAMOM | हरी इलायची 3 PODS. BLACK CARDAMOM | बड़ी इलायची 1 NO. ONION | प्याज़ 1 LARGE. (ROUGHLY SLICED) GINGER | अदरक 2 INCH (ROUGHLY SLICED) GARLIC | लहसुन 12-15 CLOVES. MUTTON | मटन 750 GRAMS HOT WATER | गरम पानी AS REQUIRED Final Cooking YAKHNI | यखनी 3.75 CUPS / 900 GRAMS GHEE | घी 2 TBSP CARAWAY SEDS | शाह जीरा A PINCH ONION | प्याज़ 1 LARGE SIZED. (SLICED) GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT) CURD | दही 1/2 CUP GARAM MASALA | गरम मसाला A PINCH SALT | नमक TO TASTE KEWRA WATER | केवड़े का पानी 1 TSP Garnish BIRISTA | बरिस्ता MINT | पुदीना FRESH CORIANDER | हरा धनिया Method: Wash the basmati rice until the added water turns clear, let it soak for at least 30 minutes. Meanwhile you can continue the further recipe. To make the yakhni, set a pressure cooker over high flame, add ghee & let it get hot. Then add all the whole spices & let them crackle. Then add onion, garlic, ginger & the mutton, stir well & cook for 3-4 minutes, do not let the ingredients brown. Further add enough hot water, about 1 inch above the mutton, add salt & pressure cook over medium flame for 3 whistles only. The mutton only needs to be 90% cooked. Once the whistles are done, switch off the flame & let the cooker depressurize naturally. Then open the lid & check the mutton, if it's still very raw then cook for 1 or 2 more whistles. It doesn't need to fall off the bone, but it should be fork tender. Remove the mutton pieces into a separate bowl using tongs, then strain the broth using a sieve, gently press the remaining to squeeze out all the liquid, the broth should be clear. The yakhni for pulao is ready. For this recipe ratio you need 3 and 3/4 cups or 3.75 cups of the yakhni, if there's any remaining you can have it as soup, it tastes incredible. To make the pulao, heat ghee in a heavy-bottomed flat surfaced pot. Add cumin seeds & let them crackle. Then add sliced onions & sauté until slightly light golden brown, no browning or fond should form at the bottom. Once the onions are cooked, add green chilies, cooked mutton pieces, stir & saute for 2 minutes. Then stir in the whisked curd & garam masal. Mix well & cook for 2-3 minutes until the curd's moisture evaporates. Then add the measured yakhni & soaked basmati rice & gently mix. Bring the pulao to a boil, then lower the heat, cover with a lid wrapped with a clean cloth & let it cook on a low flame for 15 minutes until the rice is done. Once the rice is cooked, open the lid & add kewra water then put the lid back on & let the pulao rest for 20-30 minutes before fluffing it. Once rested, gently stir from bottom to top using a spatula & fluff up the rice. Garnish with fried onions, chopped coriander, and mint leaves & served with raita. Your delicious, super fragrant & royal Mutton Yakhni Pulao is ready. Intro 0:00 Soaking Rice 1:23 Yakhni 3:00 Straining & Measuring Yakhni 6:10 Pulao Process 8:58 Plating 13:31 Outro 14:51 #YFL #SanjyotKeer #muttonpulao #yakhnipulao Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators)

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