Yemeni Mutton Haneeth


 Yemeni Mutton Haneeth

Yemeni Mutton Haneeth is a popular dish where lamb meat, preferably ribs cut/ shoulder cut is marinated in a blend of spices with butter and slow roasted until the meat is so tender that it falls off the bone. So the meat is usually cooked for many hours until tender. Since, we live a fast life, it's preferable to cook the meat using the pressure cooking method. But if you have the time, I would suggest to prepare the Haneeth using the slow cook method. The meat becomes so tender either way, that it just melts in the mouth. To give it extra texture, the cooked meat is then roasted in the oven, for the skin to develop a juicy crust.

Since the meat is rubbed with spice rub, you do not want the spice rub to come off completely whilst the meat cooks, so I use a rack/ trivet that helps the meat not to be completely in direct touch with the water, hence the masala stays intact and the meat gets cooked well and also the juices from the meat drops in the water which is used to cook the rice, this helps to make the rice extra flavorful.

Mutton Haneeth is something that I can't have enough of, my husband says that I have an extra tummy when we go and eat haneeth/ mandi from restaurants! xD I am that much of a fan of the flavorful Yemeni dish. I used Basmati Sella rice here, you may use the usual basmati rice too, but I fee texture and flavorwise, sella rice stands out in Haneeth. Let's make this scrumptious main course right away! Or at least it's Fridayyy tomorrow :D Without further ado, let's get started!

 Ingredients :

  • 1 kg Mutton ribs/ shoulder *
  • 50 gms Butter
  • 1 tsp Garlic powder
  • 2 tsp Paprika powder
  • 1 tsp Freshly crushed Black pepper
  • 1 tsp Cumin powder
  • 1/4 tsp Turmeric Powder
  • 2 tsp Arabic Spice powder (store bought), optional
  • 1 tsp Rock salt
  • 1 MAGGI Chicken cube (less salt)
  • 2 tbsp warm Water
  • 1 cup Water

For Rice:

  • 1/2 cup oil 
  • 2 tbsp Cashews
  • 2 tsp Raisins
  • 2 Onion, 1 sliced and 1 chopped
  • 3 cups Sella Basmati Rice
  • 2 tsp Cumin seeds
  • 1 tsp Coriander Seeds
  • 2-3 Bay leaves
  • 2 Cinnamon sticks
  • 3-4 Cardamom pods
  • 4-5 Garlic, slightly pound  
  • 1 tsp Whole Peppercorns
  • 1 Dry Lemon
  • 1 Chicken Cube
  • 1/2 Capsicum, sliced
  • 4 1/2 Boiling water
  • 1/2 cup mutton broth 
  • Salt, as required
  • 3 whole Green Chillies, Large
  • A pinch of Saffron strands, soaked in warm water


  1. In a blender, blend all the spices, rock salt, chicken cube along with room temperature butter and warm water.

  2. Poke the mutton ribs using fork and rub the marinade well onto the ribs.
  3. In a pressure cooker, place a trivet or a stand that helps elevate the meat from the water.
  4. Place the marianted meat over the trivet and pour water and allow to pressure cook for 7-10 whistles depending on how tender the meat is, allow the pressure to release naturally.
  5. To make the rice, fry the sliced onions in the oil until golden and crisp, drain and set aside. 
  6. To the same oil, add in your cashews and raisins, drain and set aside.
  7. Now add the whole spices to the oil, along with lightly pound garlic, dry lemon, Maggi chicken cube and capsicum. Mix everything well and now add in the washed and drained rice.

  8. Check the mutton ribs, once the pressure is released naturalluy, set aside the broth water and roast the ribs in oven at 180 Deg C for around 10 minutes, or until the skin is golden and crisp.
  9. Pour water and the mutton broth water. Place lid and allow the water to evaporate.
  10. Open the lid, give the rice a good mix, place whole green chillies and pour the saffron soaked water. Close the lid and allow the rice to cook well on simmer for 20-25 minutes. *

  11. Check tenderness of the rice and transfer to a large platter and place the oven roasted mutton ribs and sprinkle the crispy Fried onion, raisins and cashews.
  12. Serve Haneeth piping hot, super tender ribs with Shatta** (tomato chutney).

** Shatta recipe - Blend tomato, green chilli, salt, paprika powder and set aside. 
Prepare the Shatta early, as the blending makes teh tomato chutney frothy, so when done eariler, helps the bubbles and foam to settle on its own. 


  • You may soak the sella basmati rice, but it is not necessary .
  • Rock salt is preferred to use when marinating in the spice rub, as rock salt helps to marinate the meat thoroughly, (I did not keep the marinated meat overnight or even a few hours, yet the meat was perfectly marinated)
  • Do not open lid in between the cooking process, allow the heat to cook the rice really well. 
  • *I used mutton racks in this, you may choose any cut that is tender. 
  • Please note that different brand rice require differ amounts of water, but to stay on the safer side I take the ratio 1: 1 1/2 ratio for rice and water respectively and add an extra 1/2 cup water, and the additional broth water makes it perfect.
  • You may smoke the rice by adding a hot piece of charcoal and pouring oil over it in a small disposable aluminum/ steel container and closing the lid. But I prefer otherwise, without doing this step, as I feel the flavors feel very artificial whenever I smoke the rice and gives me a very bad headache, so you may do it if you like smoking the rice 👍🏼

Ps: This may not be the authentic recipe, but it definitely is the best!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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