A combination of mutton and rice which is famous in Kashmir. Very tasty preparation.

Servings: 4 | Time To Prepare: 1 hour | Submitted By: Pallob Nag


  • 1, lb Meat (lamb or goat)
  • 1, small Onion
  • 6, flakes Garlic
  • 1, inch Ginger
  • 4, Green Chili
  • 1, inch Cinnamon
  • 6, Cloves
  • 2, tsp Coriander Seeds
  • to taste Salt
  • 4, cups Water
  • 2, cups, basmati Rice
  • 4, flakes Garlic
  • 1, inch Ginger
  • 3, tbsp Ghee
  • 1, large Onion
  • 2, tsp Black Cumin Seed (Shahi Jeera)
  • 2, inch Cinnamon
  • 6, Cardamom
  • 8, Cloves
  • 3, tbsp Yogurt
  • to taste Salt
  • 3, sliced hard boiled Egg


  1. NOTE: The ingredient lists consists of both the Yakhni and Rice. For the YAKHNI part the ingredients are from Mutton to Water. For the RICE part the ingredients are from Rice to salt.
    Wash mutton. Cut into medium pieces.
  3. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.
  4. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.
  5. FOR RICE:
    Wash and drain rice. Grind garlic and ginger to a fine paste.
  6. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.
  7. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.
  8. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.
  9. Garnish with browned onions and sliced eggs.

More Pictures

1 Mutton cut into small pieces.
2 Ingredients for the muslin bag.
3 Mutton and Muslin bag (can use a cotton napkin) in a saucepan
4 Ingredients for making the rice.
5 Fry onions till brown
6 Fry with rest of spices
7 Fry with Mutton and curd.
8 Add rice and fry for few minutes.
9 Add yakhni and cook.


ADMIN (11/18/2000)….Very tasty. Must try. Now there are lots of photos to guide you along.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

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