Mutton Yakhni Pulao

To prepare Mutton Yakhni Pulao, start by creating a bouquet garni with whole spices. Pressure cook mutton with the bouquet garni, salt, and water, then sauté spices and onions in ghee. Add the mutton back, mix in yogurt, and finally combine with soaked basmati rice and reserved stock. Pressure cook everything together for 12 minutes and let it rest before serving.

Mutton Yakhni Pulao is a non-vegetarian dish and may not be suitable for vegetarians or vegans. However, you can substitute mutton with chicken or a plant-based protein for a lighter version. Additionally, using brown rice instead of basmati can make it a healthier option.

If you don't have mutton, chicken or lamb can be used as alternatives. For a vegetarian version, consider using mushrooms or paneer. You can also replace ghee with olive oil or coconut oil for a different flavor profile. If you’re out of saffron, turmeric can be used for color, though the flavor will differ.

Store leftover Mutton Yakhni Pulao in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent it from drying out and microwave or heat on the stove until warmed through. For longer storage, consider freezing it for up to 2 months.

Mutton Yakhni Pulao pairs beautifully with raita (yogurt sauce), salad, or a side of pickles. You can also serve it with a tangy mint chutney or a spicy curry to enhance the meal. For a complete experience, consider serving it with naan or paratha on the side.