Yakhni Mutton Pulao Rice
Yakhni mutton pulao rice is a delicious rice dish cooked with Yakhni (in Urdu), which means bone broth in English. It’s a simple dish that offers comfort and nutrition at the same time.
The dish is basically a way to make the most of Yakhni bone soup, which is often made for health reasons. Because the bone broth is made by slowly cooking the bones with whole spices and herbs, it slow-cooks until the soup extracts all the goodness from the bones.
Once you make the soup, it’s pretty easy and takes little effort to cook this pulao rice. It is as easy as cooking Basmati rice as a sundry staple.
With the nutrition that the soup has to offer, this mutton Yakhni pulao rice is surely the one you want to make every now and again.
Types of Rice Dishes
There are so many rice dishes in the Pakistani cuisine. For example, many varieties of biryani rice and many types of pilau rice. And this Yakhni mutton pulao rice belongs to the latter.
The difference between biryani and pulao rice lies in the spices. To make biryani, you make the masala spices that use tomatoes, spices, and sometimes yogurt.
As for pulao rice, you only need the soup that is cooked with whole spices and herbs.
Underrated Rice Dish With Easy Ingredient
The first and foremost ingredient of this pulao rice is the mutton Yakhni soup. I have posted how to make the soup in my previous post.
As you can see in this recipe of how to make the mutton Yakhni bone soup, you only need some mutton bones, some whole spices, and herbs. Then, all you need to do is just slow cook the bones in those spices and herbs for a good few hours.
Once you have your soup ready, you only need Basmati rice, an onion, some green peas, whole cumin seeds, red dry chili flakes, salt, and cooking oil to make this Yakhni mutton pulao rice.
When it comes to rice choice, Basmati rice is the best for cooking pulao rice. Because the grains do not have high starch content, they won’t be sticky when cooked in the broth.
Super Simple Way To Make
You make the pulao rice similarly to how you cook vegetable pilau rice or matar pulao rice. The difference is you use bone broth for this Yakhni pulao rice.
So, firstly, you fry the chopped onion and whole cumin seeds in a little bit of cooking oil until they release an aroma. Then, you stir in the green peas.
Next, add in the bone soup with some bones and cook it until it reaches boiling point.
When the soup is boiling, let it simmer for about 5 minutes before adding the salt, chili flakes, and pre-soaked rice. Cook everything until the liquid has evaporated. Then turn the heat down, put the lid on and further cook until the steam comes out.
Top Tips To Make Delicious Yakhni Mutton Pulao Rice
- Cook the mutton bone soup longer to extract the goodness and richness from the bones even more.
- Do not skip soaking the rice. Generally speaking, you let it immerse in the water for at least half an hour or until the grains look white opaque.
- Try to get the bones with some meat left on them. So that the meat will give more flavor to the soup, and you can enjoy it with your rice.
Thank you for checking this Yakhni mutton pulao rice recipe. I hope you will try it out. When you do, I’d really appreciate it if you could share what you think about it in the comments below.
Before you go, don’t forget to check out my other recipes that go well with this pulao rice.
- Aloo Gosht: potato and meat curry in Pakistani style.
- Lamb Kofta curry: lamb meatballs curry.
- Aubergine curry.
- Lauki Gosht: lamb curry with bottle gourd.
- Aloo Palak: potato and spinach curry in Pakistani style.
Thank you and all the best.
Yakhni Mutton Pulao Rice Recipe Pakistani Style
- Chopping board
- Cooking pan with lid
- 2 ½ cups Basmati rice.
- 1 small brown onion chopped.
- 1 teaspoon whole cumin seeds.
- 1-2 teaspoons red dried-chilli flakes see the note.
- 3 ¾ cups mutton Yakhni bone broth with some bones.
- 1 cup green peas either fresh or frozen.
- 1 teaspoon pink Himalayan salt see the note.
- 2 tablespoons cooking oil.
- Wash and rinse the rice until the water runs clear. Then soak the rice in plenty of water for at least 20 minutes. Set aside.
- Heat the oil and fry the chopped onions together with whole cumin seeds until the onions light golden.
- Add the green peas in and stir fry for a minute or two.
- Pour the Yakhni bone soup in with some bones and cook until the broth reaches the boiling point. Let it simmer for about 5 minutes.
- Next, you put one teaspoon of pink Himalayan salt in.
- Add in the red dried-chilli flakes.
- Then drain the rice and add it into the boiling Yakhni soup. Stir well and leave to cook at moderately high heat with the lid on.
- Once the water reaches the boiling point again, you can take the lid off and further cook until the water evaporates.
- When all the water has evaporated, cover the pan lid with a tea towel and put it on the pan. Turn the heat to low and leave the rice to cook until the steam comes out. Wait for it to finish and disappear before you open the lid.
- You can add or omit the chilli flakes if you like. Feel free to do it according to your preference. If you don’t have the chilli flakes, you can substitute them with red chilli powder (Kashmiri chilli powder is my favourite), or cayenne pepper.
- The past few years, I have used pink Himalayan salt more often than not for health reasons. If this salt is not available to you, you can always use regular table salt, kosher salt or sea salt. And add it according to your taste.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.