Easy Mutton Yakhni Pulao from Soup Bones
Basmati rice cooked in a fragrant mutton stock made from soup bones, with whole spices and fried onions. A light, aromatic pulao.
Total time
1 h 20 m
25 m hands-on
Serves
3
generously
Difficulty
Medium
stock first
Pulao
Stock-based
key detail
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
0 of 11 ready
Serves
From Meatigo
Stock
Pulao
Method
5 steps. Read it through before you start.
- 01Make the stock
Simmer the bones with water, whole spices, ginger-garlic paste and salt for 45 minutes. Strain and reserve 500 ml stock. Pick off the meat.
- 02Fry the onions
Heat ghee, add cumin and onions. Fry until golden.
- 03Add rice
Add the drained rice and the meat. Fry for 2 minutes.
- 04Add stock
Pour in the 500 ml hot stock, add chillies and salt. Bring to a boil.
- 05Cook
Cover and cook on low for 15 minutes. Rest 10 minutes, then fluff with mint.
Questions
Can I use boneless instead?+
Yes, but the stock will be lighter.
Why yakhni?+
It means stock. The rice cooks in it for flavour.
Can I use a cooker?+
Yes. One whistle on low.
1 cut
₹150