Kashmiri Yakhni Pulao in the Instant Pot | Mutton Yakhani Pulao

How to Make Aromatic Yakhni Pulao in the Instant Pot

Hello Foodies,

An aromatic Basmati rice cooked in a spiced and delectable mutton(Goat Meat) stock(Yakhni) infused with spices. The flavor and amazing taste that we get in this mutton pulao are just amazing! Tender mutton(Goat) pieces give realistic classic flavor to the dish as compared to chicken yakhni pulao.

What Is Yakhni Pulao?

Yakhni is known as the stock of meat cooked with few aromatic spices. The meat i.e. the Chicken or the Mutton(Goat) or the Lamb is boiled with the ingredients. Cooked everything together until the meat cooks to the right texture(Do not overcook the meat). The soupy texture that we get after the meat cooks is called Yakhni. The Yakhni Pulao means the basmati rice cooked in the aromatic and spiced meat stock. So, rice is then cooked along with some spices and Yakhani stock, hence the Yakhni Pulao.

Video Recipe:

Is Pulao And Biryani the Same?

No, Pulao and Biryani have different preparation methods. Pulao is a dish in which we cook the meat/vegetables along with the rice. Whereas in the biryani, first of all, there are layers of rice and meat. And semi cooks the rice (boil the rice) before the layer. So biryani and pulao, as both of them are a rice-oriented delicacy, seasoned with fried onions, and garnished with coriander, and mint leaves.

So try this a tantalizing Indian Instant Pot meal! I’m always amazed at how simple it is to make.

Some more Instant Pot Pulao/Biryani Recipes to Try:

Preparation Time: 15 Minutes; Cooking Time: 25 Minutes
Each serving of Yakhni Pulao Contains 351 cal

Ingredients:

To Make the Yakhni in the Instant Pot:

600 g Goat/Lamb Meat
½ Onion, cubed
1 inch Ginger
6 cloves of Garlic
5 Green Chilies
1 Tsp Salt
Water 1 ½ cups
Whole Spices: (1 Bay leaf, 1-inch Cinnamon stick, 1 Tsp of Fennel Seeds/Saunf, 6 Cloves, 3 Green Cardamom, 1 Tsp Cumin Seeds, 9-10 Black Peppercorns, 1 Tbsp Coriander Seeds, ½ Mace/Javitri)

To Make Kashmiri Yakhni Pulao in the Instant Pot:

1 ½ Cups of Basmati Rice
1 Large Onion
¼ Cup Yogurt
1 Tbsp Ginger-Garlic Paste
6 Green Chilies
Salt to taste
2 Tbsp Ghee/Clarified Butter
Whole Spices: 1-inch Cinnamon, 6-7 Black Peppercorns, 1 Black Cardamom, 2 green cardamoms, 3 Cloves, 1 Tsp Cumin Seeds

For Garnishing:

Saffron Few strands+warm Milk 2 Tbsp
2 Tbsp Fried Onion
Coriander and Mint leaves

Instructions:

Clean, wash, and soak the long grain basmati rice for at least 30 minutes.
Also, soak a pinch of saffron in 2 Tbsp of warm milk.

To Make the Yakhni in the Instant Pot:

Place onions, ginger, garlic, and whole spices into a cheesecloth bundle and secure tightly.
Place goat pieces, water, salt, and the cheesecloth bundle in the inner liner of your instant pot.
Close the lid of the Instant Pot and place the vent on the sealing position.
Pressure cook on Manual mode(Hi) for7 minutes.
NPR for 5 minutes, and then release the remaining pressure manually.
Remove the cheesecloth bundle and discard it.
Strain and separate the cooked meat and the broth.
Using a measuring cup measure the stock/broth.
Keep 1.5 cups of stock aside for cooking the rice and reserve any remaining stock for a different recipe.

Make the Yakhni Pulao in the Instant Pot:

Turn on the saute mode of the Instant Pot and heat ghee.
Splutter cumin seeds and add whole spices(cinnamon, black peppercorn, black cardamom, and cloves).
Add green chilies, onion, and saute and cook for 2-3 minutes.
Add yogurt, ginger-garlic paste, and salt and mix well.
Now add rice, meat broth, and push the rice down to ensure it is covered by the stock.
Lay the meat pieces on top of the rice.
Close the lid of the instant pot and place the vent in the sealing position.
Pressure cook on Manual mode(Hi) for 5 minutes.
NPR for 10 minutes, and then release the remaining pressure manually.
Garnish with the saffron milk mixture, fried onions, mint leaves, and coriander leaves.
Here, flavorsome Kashmiri Yakhni Pulao is ready to serve, serve hot with Mint Raita(Yogurt-Mint Dip). Enjoy!!!

Tips to Make Yakhni Pulao:

The green chilies add great flavor and spiciness to the pulao but they are entirely optional!
Rice and water ratio is very important, too much water will make your rice mushy.
If you want to make the straining of the meatless messy simply tie up all the ingredients for the broth in a muslin bag and remove the bag from the broth when it's done.
The ratio that I used here was 1 ½ cups of rice to 2 cups of broth.
The cooking time will vary depending on the quality of the meat.
If you are using Chicken instead of goat meat, cooking times will be shorter.

To Prepare Mint Raita/Yogurt-Mint Dip:

Ingredients:

¼ Cup Yogurt
¼ Cup Mint leaves, chopped
1 Cloves Garlic, minced
1 Tbsp Lemon juice
½ Tsp Cumin Powder
Salt and Black pepper to taste

Instructions:

Place yogurt, mint, garlic, lemon juice, cumin, and in a small bowl and stir to combine. Season with salt and pepper to taste.
Let sit for 30 minutes, then serve with Biryanis and Pulao.
Transfer to an airtight container and store in the refrigerator for up to a week.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 351 calories, along with 39 g carbohydrates, 1 g dietary fiber, 9.2 g fats, and 25 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It’s good to eat Yakhni Pulao for lunch, brunch, and dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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