Mutton Yakhni Biryani is a traditional and yummy recipe; yakhni biryani is not prepared with any specific recipe or is applied by different methods at all. Rather, it's a combination of biryani and pulao.
But tomato, yogurt, and spice powder are added, which are also added in other types of biryani recipes. To understand this, the biryani-pulao method is quite different from the typical biryani method; rather, it is similar to the pulao cooking method.
Add mutton and stir it until the meat changes its color.
Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates. Add 500 ml water and bring it to a boil. Now cover the lid and allow it to cook on medium-low flame for about 40-50 minutes or until the meat is tender.
Mutton yakhni biryani is a traditional and yummy recipe, which is a great combination of meat and rice. Try it once to make a tasty dish...
I’m so pleased to share this recipe. I tried this recipe twice, and it turned out really good. If you like it, please share your opinion in the comments; that’s great motivation. As a family tradition, we make yakhni biryani
I’m very
fond of garnishing, so I’ve added fried onions, ginger-garlic paste, green
chilies, tomatoes, and my homemade yakhni biryani masala. The Yakhni pulao taste
was so yummy
Generally,
Yakhni pulao is not very spicy, but this one is moderately spiced. You may use
fewer green chilies if you like it less spicy. What makes pulao yummy is the
striking aroma and broth-flavored rice.
The thing with making biryani is that the rice grains should be well separated. Now, that’s a thing you learn with a little practice.
Meat:
While making Yakhni, keep in mind we need half-cooked meat. We will cook it in rice, and it will be cooked again for 10 minutes. So, if you overcook your meat, it will come off the bone and lose all its texture. So meat should be almost cooked but not very soft.
This is
the most important ingredient. Since all water will be absorbed by the rice, we
need to keep the Yakhni salty, like a bit of salty soup. You can taste Yakhni
right before adding soaked rice to check the salt. Water Level of gravy in Yakhni Biryani
The second tipis to keep the water level 1 inch above the rice layer when you add rice to the yakhni to make pulao. When the rice has puffed, and water is not visible above the rice, reduce the heat to very low and cover the lid.
How to fix the water in biryani:
- If your pulao has accidentally added more water, do not worry; just take a dry kitchen towel/handkerchi, ef cover the pot properly, and leave it on low flame for at least 30 minutes. It will be set on its own
- On the other hand, if your rice seems uncooked and the water is almost evaporated, then wet the kitchen towel thoroughly, cover the pot properly with it, and leave it for15 minutes. After that, you will see your rice has cooked properly.
Note: don’t add more water when rice is undercooked; it will be mushy and sticky, so let's begin
In a large pot, add ghee,e heat it, then add onion slices and fry them until it turns golden brown colo.r
Add whole spices and fry for a minute on medium-low flame.
Add mutton and stir it until the meat changes its color.
Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates. Add 500 ml water and bring it to a boil. Now cover the lid and allow it to cook on medium-low flame for about 40-50 minutes or until the meat is tender.
Now add the drained rice and green chilies; stir them and taste the salt. At this stage,e you can adjust it.
Note: The water should be 1 inch above the rice. Cover the lid and let it cook for 5-8 minutes on the high-medium flame.
After 8 minutes, remove the lid and sprinkle some drops of food color and biryani essence. Simmer it for 10 minut.es
Remove from the flame and let it cool down. Transfer to the serving tray/plate and sprinkle brown onions on top.
Remove from the flame and let it cool down. Transfer to the serving tray/plate and sprinkle brown onions on top.
Mutton Yakhni Biryani is ready to serve with mixed veggie raita and salad.
Mutton yakhni biryani is a traditional and yummy recipe, which is a great combination of meat and rice. Try it once to make a tasty dish...
Ingredients:
- 750 g mutton with a bit of fat (waist part of meat)
- 150g homemade yogurt
- 1 kg Basmati rice (good quality) (soaked for 4 hours)
- 2 drops of biryani essence, optional
- 3 pinches yellow food color mixed with kewra water
- 1 tsp kewra water
- 2 ½ tbsp ginger-garlic paste
- 4 to 6 long green chilies
- 200g, onion slices
- 200g, fried brown onions for garnishing
- 1 bay leaf
- ½ tsp, black cumin seeds
- 1/3, black peppercorn
- 2, green cardamom
- ½ inch cinnamon stick
- 4 tbsp, yakhni biryani masala powder
- 250g, big tomato slices
- 100g, ghee
How to Make Mutton Yakhni Pulao?
- In a large pot, add ghee, heat it, then add onion slices and fry them until turns to a golden brown color
- Add whole spices and fry them for a minute on medium-low flame
- Add mutton and stir it until the meat changes its color
- Now add ginger garlic paste, tomato, yogurt, and homemade yakhni biryani masala
- Mix it well and stir constantly till the oil separates
- Add 500 ml water and bring to a boil. Now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender
- Now add the drained rice and green chilies; stir them and taste the salt. At this stage,ge you can adjust it
- Water should be 1 inch above the rice
- Cover the lid and let it cook for 5-8 minutes on the high-medium flame
- After 8 minutes, test;r remove the lid and sprinkle some drops of food color and biryani essence
- Simmer it for 10 minutes
- Remove from the flame and let it cool down
- Then transfer to the serving tray/plate and sprinkle brown onions on top
- Mutton yakhni Biryani is ready to serve with mixed veggie raita and salad
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