Traditional Yakhni Pulao

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For the Stock:
  • 340 gms - mutton (breast)
  • 360 ml - water
  • 1 tsp - salt
  • 2 - bay leaves
  • 15 gms - onion
  • For the Pulao:
  • 250 gms - basmati rice
  • 100 gms - ghee
  • 115 gms - onions
  • 400 ml - stock for pressure cooking or 600 ml - stock for cooking in a pan
  • 4 - cloves
  • 4 - crushed green cardamoms
  • 115 gms - tomatoes
  • 1 tsp - poppy seeds
  • 1 tsp - black cumin seeds
  • 1/2 tsp - red pepper
  • 115 gms - yoghurt
  • 2 - green chillies
  • 115 gms - garlic
  • 1 inch piece - cinnamon
  • 10 - peppercorns
  • 1 blade - mace
  • 40 gms - ginger
  • 1 tsp - salt
  • 1/2 tsp - garam masala

How to Make Traditional Yakhni Pulao

  • Wash Yakhni - Broth, well and cut up meat.
  • Place all the ingredients in a vessel and bring them to boil.
  • Simmer gently till meat is cooked.
  • First of all, wash and soak rice.
  • Fry onions to a golden brown colour.
  • Add spices and fry them.
  • Add rice and fry.
  • Add Yakhni and let it cook.
  • When half cooked, add meat, cover with rice, cook on a slow fire until cooked.
  • Serve hot with curry or raitas

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