Mutton yakhni pulao can be a delicious addition to your Eid menu.


  • Eid-al-Adha 2020 will be celebrated in India on 1st August
  • Mutton delicacies are a huge part of Bakrid
  • Here is a lip-smacking mutton pulao recipe you can try at home

It is that time of the year again when the string of festivals are about to begin in India! And when it is the time of festivals in India, the celebrations come with a huge feast. Eid-al-Adha or Bakrid is just around the corner and our cravings for succulent meat delicacies are on an all-time high! Bakrid is one of the most important Islamic festivals, which is celebrated with much fervour and enthusiasm across the globe.

Eid Al-Adha, according to the Islamic calendar, falls on the 10th day of Dhu al-Hijjah, and this year it will be celebrated on 1st August, 2020, in India while on 31st July, 2020 all over the world. The mosques around the country are lit up in beautiful lights and, of course, there is a lot of scrumptious food involved in the festival. From decadent sheer khurma to robust nihari and hearty biryanis, the Eid spread is a royal affair. The meaty delicacies often steal the show though!

(Also Read: Bakrid 2020: Date And Significance Of Eid-Al-Adha And Foods To Celebrate)

Here we have a lip-smacking mutton pulao recipe that can be the perfect addition to your Eid feast! Yakhni is a kind of a rich broth or stew that usually comprises mutton. In the recipe, mutton is cooked with onions and spices and herbs such as cinnamon, cloves, cardamom and bay leaves packed in a potli. It is then added to rice, whole spices and mutton stock, cooked covered over low-heat and served. A simple recipe with whole spices, mutton yakhni pulao is a subtle yet mouth-watering dish to add to your Eid menu at home.

Find the recipe of mutton yakhni pulao here.


The difference between biryani and pulao/pilaf is a discussion never-ending but food enthusiasts have an interesting take on it. According to Anoothi Vishal, an author and food writer specialising in cuisine history, says that any rice dish which is cooked with meat (with other additions depending on the terrain and culture it belongs to) and where the grains are separate is technically a pilaf/pulao. And so, the pulao from Delhi evolved into the many biryanis of India, where higher levels of spices were added. But it is also true that the pilaf/pulao is a much more subtly spiced dish than the biryani.

Try this delicious pulao recipe at home this Eid and share your experience with us in the comments section below.

About Aanchal MathurAanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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