Rice- 1 kg
Mutton- ½ kg (Guddi, Bones with marrow)
Onion sliced- 200 gms
Ginger-100 gms
Garlic-100 gms
Cinnamon- 1 inch stick
Black cardamom- 2 nos
Black pepper- 8 nos
Clove- 5 nos
Bay leaf -2 nos
Nutmeg- 1/4th of 1 nutmeg
Mace – equivalent to ¼ nutmeg
Green cardamom- 2 nos
Coriander powder- 25 gms
Turmeric powder- 1 tsp
Red Chili powder- ½ tsp
Salt- 100 gms
Curd-100 gms
Refined oil – 250 gms

Note: Divide spices into two parts, one part will be used for stock and another will be used for making chulao

  1. To prepare yakni – wash and clean mutton in even-sized pieces. Boil with sliced onions and ginger-garlic-turmeric, red chili powder, salt, cinnamon, cloves, bay leaf, nutmeg and mace until tender. Remove from flame, strain and keep stock aside for later use.
  2. Make a fine paste of ginger, garlic, turmeric powder, chili powder, nutmeg and mace.
  3. In heavy bottom utensil heat oil, sauté sliced onion till it turns pink then add whole spices and sauté it.
  4. Add blanched mutton pieces and sauté for about 5 mins , Then add the spice paste and sauté it till oil separated.
  5. Add curd and cook it for 10 minutes with continuous stirring and cover and cook on a slow flame,till the masala is cooked.
  6. Add the pre soaked rice to the mutton mix and add the stock water enough to cover the rice and close the lid. Cook it on a slow flme for 10 minutes.
  7. Serve hot