Yakhni Pulao

Ingredients:(Yakhni Pulao)


2 1/2 cups of Rice

1 tbsp lemon juice

1/2 cup chopped coriander

1/2 cup fried onion

4 tbsp oil


For stock;

1 kg Mutton pieces with bones

6 cups of water

4 pods of garlic roughly chopped

2 medium onion roughly chopped

2 ” piece of ginger chopped

Salt to taste

Bouquet Garni: 1 tbsp aniseed,

1 tbsp whole dhania

2 big ilaichi


For Gravy:

1 meduim sized onion finely sliced

1/2 cup yogurt

1 tbsp ginger & garlic paste

4 green chillis slitted ( or according to choice)

1/2 cup chopped mint


Grind together:

1 tbsp shahi jeera

4 cardamom

12 almonds


Instructions:(Yakhni Pulao)


First wash and soak the rice. In a pressure cooker add all the ingrediants for stock and cook till motton is done (do not over cook ). Open the cooker when pressure drops and strain the stock and collect it in a bowl , measure it according to the rice and set aside. (2 1/2 cup Rice- 5 cups of stock). If the stock is less than that add some water. Seperate all the mutton pieces and set aside and discard rest of the things.

Heat a kadai with oil. Add onion and fry till light golden. then add ginger & garlic and cook for a min. Slowly add whisked yogurt, green chillies,lemon juice and chopped mint. Fry till aromatic and then add ground almond,cardomom and shahi jeera. Now add mutton pieces and cook for 2 to 3 min with the lid on.Check the salt and adjust the seasoning. Then add the mutton stock, check the salt and adjust the seasoning. And when it starts boiling add the soaked rice and simmer it on slow flame till the stock evaporates and rice is cooked. Before removing from the pan add fried onion and chopped corainder leaves and mix gently. Serve hot with Raitha.

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