Mutton Deghi Pulao (Yakhni Pulao) Recipe | Easy & Best Deghi Aaloo Mutton Pulao Bakra Eid Special

Mutton Deghi Pulao (Yakhni Pulao) Recipe Ingredients For Yakhni (Mutton Stock): 750g mutton (bone-in pieces) 2 medium onions, roughly chopped 2 tbsp ginger-garlic paste Salt to taste 10–15 garlic cloves Whole spices: 1 tbsp cumin seeds 10 cloves 15 black peppercorns 3 star anise 1 cinnamon stick 3 bay leaves 3 dry red chilies 3 glasses of water For Pulao: 2 cups (approx. 600g) basmati rice (soaked for 30–40 minutes) 3–4 tbsp oil 1 tbsp cumin seeds 1 tsp shah jeera (caraway seeds) 2 medium onions, thinly sliced 2 green chilies, slit Boiled mutton (from yakhni) 1 tbsp ginger-garlic paste 1 tsp green chili paste (adjust to taste) 250g whisked curd (yogurt) Powdered spices: 1 tsp chili flakes 1 tsp black pepper powder 1 tbsp cumin-coriander powder 1 tsp garam masala 2 tbsp biryani masala Salt to taste 2 medium potatoes, peeled and cubed ½ lemon (juice, optional) 2–3 lemon slices 1 handful of fresh mint, chopped Fresh coriander leaves, chopped Instructions 1. Prepare the Yakhni (Mutton Stock): In a pressure cooker, add mutton, onions, ginger-garlic paste, garlic cloves, salt, and all whole spices. Pour in 3 glasses of water and mix well. Pressure cook for 5–7 whistles or until the mutton becomes tender. Once done, strain the stock using a large strainer. Separate the meat and discard the whole spices so they don’t come in the mouth while eating. Set both aside. 2. Cook the Pulao Base: In a large heavy-bottomed pot, heat 3–4 tbsp oil. Add cumin seeds, let them crackle. Add sliced onions and green chilies. Sauté until onions turn slightly golden. Add the boiled mutton and sauté for 2 minutes. Add ginger-garlic paste and green chili paste. Cook until fragrant. Lower the flame and add whisked curd. Mix well and cook for 2–3 minutes. Now add powdered spices: chili flakes, black pepper powder, cumin-coriander powder, garam masala, biryani masala, and salt. Mix thoroughly and cook for another 2 minutes. 3. Add Rice and Yakhni: Pour in the prepared yakhni (strained stock) and bring it to a boil. Drain the soaked rice and add it to the boiling stock. Mix gently. Add lemon juice (optional), lemon slices, cubed potatoes, mint, and coriander. Stir gently and check salt; adjust if needed. 4. Final Cooking (Dum): Cover the pot and cook on medium-medium-high flame for 5 minutes. Then reduce the flame to low and put the pulao on dum for 14 minutes. Once done, turn off the flame and let the steam release naturally. Serving Suggestion: Serve hot with raita or salad. Your aromatic and flavorful Mutton Deghi Pulao is ready to enjoy!