Bihari Mutton Yakhni Pulao

Method

1. 1

   Make the yakhni stock: Place mutton pieces in a pressure cooker with 4 cups water, ginger paste, garlic paste, bay leaves, cardamom, cloves, cinnamon, fennel seeds and salt. Pressure cook on high for first whistle then medium for 8 whistles. The mutton should be nearly falling off the bone. Strain the stock through a fine strainer — you need 3.5 cups of clear, fragrant mutton stock. Keep the cooked mutton pieces aside.

2. 2

   Fry onions for the pulao: Heat 3 tbsp ghee in a heavy pot. Add sliced onions. Fry on medium-high heat for 15 to 18 minutes until very deep golden-brown. Remove half and keep for garnish.

3. 3

   Add aromatics: To the remaining onion in the pot add ginger paste, garlic paste, crushed cardamom, cloves and bay leaf. Stir 2 minutes.

4. 4

   Add the drained rice: Add drained soaked rice. Stir gently for 2 minutes to coat the grains with the spiced ghee.

5. 5

   Add the yakhni stock: Pour exactly 3.5 cups of the prepared mutton stock over the rice. Add saffron milk and salt. Stir once.

6. 6

   Add the cooked mutton: Place the cooked mutton pieces on top of the rice in a single layer.

7. 7

   Bring to a boil then reduce: Bring the pot to a full boil on high heat. Reduce immediately to the lowest possible heat. Cover tightly.

8. 8

   Cook on dum: Cook on the lowest heat for 20 minutes. Place a flat griddle under the pot if available to prevent scorching. Do not open the lid.

9. 9

   Rest: Turn off heat. Keep covered for 10 more minutes.

10. 10

    Open and serve: Open the lid. Fluff the rice gently with a fork. The rice will have absorbed all the fragrant mutton stock. Place the garnish of crispy fried onion and coriander leaves on top. Serve with raita.

11. 11

    Note: Yakhni Pulao is the signature celebration rice of the Bihari Muslim community — made for Eid ul-Fitr, Eid ul-Adha and weddings. The technique of cooking rice in meat stock rather than in plain water is a Mughal-origin technique. The yakhni (stock) carries all the meat flavour into every grain of rice — achieving depth without a separate masala layer. Bihar's Muslim community has preserved this preparation from the Mughal culinary tradition.