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

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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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