It is an aesthetic  blend of rich mutton stock, aromatic spices, balai and rice.   

 Ingredients:  

1 kg (seene ki boti, puth, neck and nalli boti) Yakhni cuts of mutton

500 gms Mutton chops

1 kg Basmati rice

2 tsp garlic water

300 gms onions

30 gms garlic

5 Brown cardamom

30 gms. Ginger

15 cloves

5 green cardamom

2, 1” sticks of Cinnamon

150 gms fresh curd

Salt to taste

300 gms whole wheat flour

1 tsp chilli powder

Pepper to taste

½ tsp Kewra jal

Method:

The base for making Yakhni Pulao  is the Yakhni in which the rice  is cooked. Take 1 kg. Yakhni  cuts of mutton and wash. Heat  the ghee and add to it some garlic water. When the water has evaporated add some sliced onion and fry till  golden brown. Remove  the onions and keep aside. Divide the same ghee into 3 parts. In  2/3 ghee add one stick of cinnamon. 3 brown cardamoms Yakhni  cuts of meat, 5 cloves, some ginger-garlic paste and salt to taste. Cover and cook for some time in the meat juices continue to turn over till the meat pieces are light brown in colour. Then add enough water so as to cover the  meat by about 1 ½ inches. Pressure cook for about 45 minutes initially at high flame and then on very slow fire. Remove  from  fire and allow to cool. Strain the Yakhni  through a muslin cloth. Remove the meat pieces. These are overcooked and therefore, the flesh comes apart very  easily. Remove  flesh and bone marrow. Mash and strain through a sieve into the Yakhni to enrich it. Take chops, remove bone splinters and loose cartilages, clean and keep aside. In a Degchi in 1/3rd  of the ghee, add chops, 2 brown cardamoms, one-inch stick of cinnamom and salt to taste. Sauté for 5 minutes and cover. Reduce the heat to the minimum and cook. Turn over the pieces in between to ensure even cooking. Cook till done. Remove all chops and keep aside. To the  Yakhni add beaten curd, red chilli powder, kewra jal, pepper to taste and strain through a muslin cloth. Remove excess fat floating on the surface. Check the seasoning. Parboil 1kg. of rice in water with 2 tablespoons of fat that has been removed from Yakhni. Add to the rice cloves and green cardamoms for flavour. Strain the rice through a colander when ¾ done (parboiled). When fully drained, arrange alternate layers of the rice and chops. Pour in the Yakhni mixture Cover fully with lid and seal with flour dough for Dum by placing slow fire beneath and slow live coals on the lid. Remove from the fire after 30 minutes. Open the lid just before serving. Toss or stir gently once or twice and serve hot. It can be had by itself or with a korma.