Yakhni Biryani is a treasured recipe that brings together perfectly cooked mutton and aromatic rice. I learned this recipe from my grandmother, who always said the secret lies in cooking the meat in yogurt until it’s fall-apart tender. The slow-cooking process lets all the flavors meld together, creating a dish that’s both comforting and impressive.
About the Recipe
This isn’t your everyday biryani – it’s special. The meat is first cooked in a rich yogurt gravy with warming spices, then layered with partially cooked rice. The magic happens when everything’s sealed in a pot and cooked slowly, letting the rice soak up all those wonderful meat flavors. It’s perfect for special occasions or when you want to treat your family to something extra nice.
Why You’ll Love This Recipe
You’ll love how the rice turns out perfectly fluffy, with each grain separate and flavored with the aromatic meat gravy. The meat becomes so tender it practically melts in your mouth. While it takes some time to make, most of it is hands-off cooking. The best part? Your house will smell amazing while it’s cooking. The browned onions add a sweet crunch that makes every bite interesting.
Yakhni Biryani
Cooking Tips
– Soak the rice for exactly 30 minutes – no more, no less
– Don’t skip browning the onions – they add crucial flavor
– Keep the heat low during the final dum cooking
– Make sure the dough seal is tight to keep the steam in
– Let it rest for 10 minutes after cooking before opening
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 2 hours. Serve hot with raita and a simple salad. Leftovers keep well in the fridge for 2-3 days – just reheat gently with a splash of water. The flavors actually get better the next day.
Similar Recipes
- Hyderabadi Biryani
- Lucknowi Biryani
- Malabar Biryani
Nutrient Benefits
This dish provides protein from mutton, carbohydrates from rice, and healthy fats from ghee. The spices like ginger and cardamom offer digestive benefits. Yogurt adds calcium and probiotics, while onions and mint provide antioxidants and fresh flavor.
Yakhni Biryani
Ingredients
- 350 gms Basmati rice (washed and soaked for 30 minutes)
- 6 Cardamoms
- 2 inch Cinnamon stick
- 5 tsp Lemon juice
- Salt to taste
- 8 Cloves
For the Yakhni
- 400 gms Mutton (chopped)
- 200 gms Onions (chopped fine)
- 50 gms Onions, sliced and browned (for garnishing)
- 200 ml Curd
- 25 gms Ghee
- 25 gms Ginger-Garlic paste
- 10 gms Ginger (julienned)
- 1 tsp Whole garam masala
- 1/4 tsp Cardamom-Mace powder
- 1/2 tsp Pepper powder
- a few Mint leaves (chopped)
- Salt to taste
Instructions
- Heat ghee amd season with the whole garam masala.
- Add the chopped onion and fry till golden brown. Add the mutton and the ginger-garlic paste and saute for 5 minutes. Add curd and fry for 5 minutes.
- Add the remaining ingredients and fry for 2 minutes.
- Add enough water and cook till the meat is tender.
- Boil 1 litre water with salt, cinnamon, cardamom, cloves and lemon juice. Add the rice and cook till half done and drain out the excess water.
- Take the handi with yakhni and put it on low fire so that it is hot. Sprinkle a few chopped mint leaves, and spread the rice on top. Cover with a moist cloth and seal the lid with dough.
- Put the sealed handi on dum with live charcoal on top for 10-15 minutes. Garnish with browned onions.
- Serve hot with raita.
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Frequently Asked Questions
Can I make this recipe with chicken instead of mutton?
Yes. Use bone-in chicken pieces and reduce the cooking time to about 25-30 minutes. The rest of the process stays the same, but the final dum cooking time should be reduced to 8-10 minutes.
Why do we need to seal the pot with dough?
The dough seal keeps all the steam and flavors inside the pot during the final cooking stage. This helps the rice absorb the aromatic meat flavors and ensures everything cooks evenly.
How do I know when the rice is “half done”?
The rice grain should be firm but easily break when pressed between your fingers. If you bite into it, you should feel some resistance – it shouldn’t be completely soft.
