Yakhni Pulao

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Submitted: February 12, 2014
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Total Time:
Preparation Time: 5-10 mins
Cooking Time: 20-30 mins
Servings: 4 | 100 kcal

Yakhni Pulao is a popular northern Indian rice dish, the meat pieces are boiled with whole spices to get a flavorful stock, in which rice is cooked to perfection and the whole garam masalas give it a beautiful  aroma.

Required ingredients

  • Basmati rice 2 cups, washed and soaked for 30 minutes
  • 2 medium onions, finely sliced
  • 2 tbsp. clarified butter (ghee) or any other vegetable oil
  • 2 green chillies

For the Yakhni (Stock)

  • ½ kg mutton pieces
  • 1 large onion, thickly sliced
  • 12-15 garlic cloves
  • 1 inch ginger sliced
  • 1 inch cinnamon stick
  • 2 black cardamom
  • 4 green cardamoms
  • 10-12 black pepper corns
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1 tbsp. coriander seeds
  • 1 large bay leaf
  • Few strands of mace
  • Salt to taste

Directions & How to

  • Take a muslin cloth and tie all the ingredients of yakhni (stock) in it except mutton.
  • In a pressure cooker, add mutton, salt, 3 ½ of water, muslin pouch and cook for 15-12 minutes till mutton is almost done.
  • When the pressure cools itself, strain the stock, remove the muslin pouch and separate the mutton pieces and keep aside.[Measure the stock, we will need 3 cups of stock for 2 cups of rice, if there is extra, boil it down and if less add little water and boil once along with muslin pouch and mutton]
  • Heat clarified butter in heavy bottomed pan, fry the finely sliced onion till golden and remove them on an absorbent paper.
  • In the same pan, fry mutton pieces and remove them as well.
  • To the remaining clarified butter, add green chillies and yakhni (stock), bring it to a boil once and add the rice and let it cook till done.
  • Layer fried mutton and onions on to the rice and cover for 10 minutes (without heat) and then serve.

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