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Prep 15 mins
Cook 40 mins
A delicious North Indian Dish made with rice and mutton. It gets its name from the "yakhni" (meat stock) that it is cooked in. Can be had with a simple yogurt Raita.
- 2 1⁄2 cups basmati rice
- 1⁄2 kg mutton, cut into medium size pieces (leg)
- 1 large red chile
- 2 1⁄2 cm gingerroot
- 2 teaspoons fennel seeds
- 2 black cardamom pods (badi elaichi)
- 2 green cardamoms
- 4 teaspoons coriander seeds
- 3 large onions, sliced lengthwise
- 4 tablespoons ghee or 4 tablespoons oil
- 2 bay leaves
- 1 cinnamon stick (2.5 cm)
- 2 tablespoons yogurt, beaten lightly
- salt, to taste
- Gently wash and soak the rice in water. Set aside.
- Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
- Remove all the spices and strain the stock.
- The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
- Keep the mutton pieces separately.
- In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
- Add half the sliced onions and fry till light brown.
- Add the mutton and the beaten yogurt and fry for a few minutes.
- Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
- Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
- Heat a little oil in a pan and fry the remaining onions till brown.
- Sprinkle the fried onions over rice just before serving.