By Rajlakshmi
June 1, 2026
For your dinner, try this special Kashmiri yakhni pulao that is an amalgamation of different and aromatic spices.
1 kg mutton 1 tsp coriander seeds 9-10 onions, chopped 2 pieces of ginger 10-12 garlic cloves 4 bay leaves 9-10 green cardamoms 4-5 cinnamon sticks 9-10 cloves 3-4 tbsp oil 2 tbsp ground ginger 4 tbsp ground garlic 1 nutmeg, grated 1 tsp cinnamon powder
2 cups basmati rice, washed and soaked 1 cup yoghurt 4 cups mutton stock Kewra water, as needed Mint leaves, for garnish Salt to taste
Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom, and bay leaves. Tie the ingredients in a small white cloth.
In a pressure cooker, heat 2 tablespoons of oil. Add the cumin seeds to the heated oil.
Add the meat, ginger, whole garlic bulb, salt, 4 cups of mutton stock and the bouquet gurney. Pressure cook until the meat is done.
Squeeze the bouquet gurney and garlic bulb to get the most flavour out of them. Using a strainer, drain the meat and set aside the yakhni stock.
Fry onions till golden brown. Heat the ghee in a big, thick-bottomed pan. Add meat, yoghurt, garam masala and a little of red onions.
Cook for around 4-5 minutes. Add the rice to the pan after straining it, put in the yakhni and toss it.
Cover the pan tightly with the lid and add the kewra essence and salt. Simmer the heat to low and cook the rice till it is nicely done.
Gently fluff the yakhni Pulao using a fork. Garnish it with golden fried onions and mint leaves. Serve hot with raita.