Mutton Yakhni Pilau (Gosht Pilau) is significantly a traditional pilau recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India. Yakhni is the stock of the meat with few aromatic spices. The meat is boiled together with the whole spices until the meat cooks to the right texture.

The stock that is created when the meat is cooked, is called Yakhni. You can add this yakhni stock either to a rice dish or in a korma/Shorba. Rice is then cooked along with some spices and yakhni stock, hence the name Yakhni Pilau. Seasoned with fried onions, coriander and mint leaves. The sweet taste of the fried onions along with the melting texture of the meat and rice are a match made in heaven. Served with a Raita and Mango chutney indeed enhances the flavour even more.

Serves 4-6


For the PILAU

4tbsp oil

2tbsp whole cumin seeds

2 bay leafs

2 Black cardamom

6 strands of saffron

2 tbsp yogurt, whisked (Add the above 6 strands of saffron in the yogurt and whisk)

1 onion sliced and cooked, golden brown (birista)

3 onions, sliced

2 tbsp garlic minced

2 tbsp ginger, minced

750g mutton, small pieces

4tsp salt, or to taste

3 cups white basmati rice (soaked for a min 30 mins in cold water before using)

For the YAKHNI

2.5tbsp coriander seeds

3 tbsp black peppercorns

1 bayleaf

4 green cardamoms

2 black cardamom

0.5 star anise

7 cloves

1 medium sized stick cinnamon

1 small onion, sliced