Yakhni Pulao
Yakhni Pulao
Ingredients
For the Yakhni (Stock)
- 1 kg lamb/mutton
- 2 tablespoons salt
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/2 onion
- 10-12 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 2-3 bay leaves
- 5 cups water
For the Pulao
- 1/4 cup oil
- 2 onions, sliced
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 cup yogurt
- 3-4 green chillies
- 3 cups basmati rice, soaked for 30 minutes
- 2 tablespoons salt
Instructions
- 1
In a pot, combine the lamb or mutton, 2 tablespoons of salt, 1 tablespoon of cumin seeds, 1 tablespoon of fennel seeds, 1 tablespoon of coriander seeds, 1/2 onion, 10-12 cloves of garlic, 1 inch of ginger, 2-3 green chillies, 2-3 bay leaves, and 5 cups of water.
⏱️ 5 min
- 2
Cover the pot and cook on low flame for 40 minutes, or pressure cook for 15 minutes, until the meat is tender. This is your yakhni (stock).
⏱️ 40 min
- 3
Once cooked, separate the tender meat from the yakhni (stock). Set both aside.
⏱️ 5 min
- 4
In a separate large pot, heat 1/4 cup of oil over medium heat. Add the 2 large sliced onions and cook until they turn golden brown.
⏱️ 10 min
- 5
Add the cooked meat to the pot with the onions. Stir in 1 tablespoon of ginger garlic paste, 1 teaspoon of salt, 1 teaspoon of red chilli powder, and 1 teaspoon of garam masala. Mix well and cook for 2 minutes.
⏱️ 5 min
- 6
Add 1 cup of yogurt and 3-4 green chillies to the meat mixture. Mix thoroughly and cook for 5 minutes.
⏱️ 5 min
- 7
Add the 3 cups of pre-soaked basmati rice to the pot. Add 2 tablespoons of salt and 4 cups of the prepared yakhni (meat stock). Bring the mixture to a boil.
⏱️ 5 min
- 8
Once boiling, cover the pot and cook on medium flame for 10 minutes.
⏱️ 10 min
- 9
Reduce the heat to low and continue to cook for another 10 minutes to allow the pulao to dum (steam cook) and the rice to fully absorb the liquid.
⏱️ 10 min
- 10
Remove from heat and let rest for a few minutes before serving. The Yakhni Pulao is now ready to be served.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yakhni Pulao
For the Yakhni (Stock)
- 1 kg lamb/mutton
- 2 tablespoons salt
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/2 onion
- 10-12 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 2-3 bay leaves
- 5 cups water
For the Pulao
- 1/4 cup oil
- 2 onions, sliced
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 cup yogurt
- 3-4 green chillies
- 3 cups basmati rice, soaked for 30 minutes
- 2 tablespoons salt
Instructions
- 1
In a pot, combine the lamb or mutton, 2 tablespoons of salt, 1 tablespoon of cumin seeds, 1 tablespoon of fennel seeds, 1 tablespoon of coriander seeds, 1/2 onion, 10-12 cloves of garlic, 1 inch of ginger, 2-3 green chillies, 2-3 bay leaves, and 5 cups of water.
⏱️ 5 min - 2
Cover the pot and cook on low flame for 40 minutes, or pressure cook for 15 minutes, until the meat is tender. This is your yakhni (stock).
⏱️ 40 min - 3
Once cooked, separate the tender meat from the yakhni (stock). Set both aside.
⏱️ 5 min - 4
In a separate large pot, heat 1/4 cup of oil over medium heat. Add the 2 large sliced onions and cook until they turn golden brown.
⏱️ 10 min - 5
Add the cooked meat to the pot with the onions. Stir in 1 tablespoon of ginger garlic paste, 1 teaspoon of salt, 1 teaspoon of red chilli powder, and 1 teaspoon of garam masala. Mix well and cook for 2 minutes.
⏱️ 5 min - 6
Add 1 cup of yogurt and 3-4 green chillies to the meat mixture. Mix thoroughly and cook for 5 minutes.
⏱️ 5 min - 7
Add the 3 cups of pre-soaked basmati rice to the pot. Add 2 tablespoons of salt and 4 cups of the prepared yakhni (meat stock). Bring the mixture to a boil.
⏱️ 5 min - 8
Once boiling, cover the pot and cook on medium flame for 10 minutes.
⏱️ 10 min - 9
Reduce the heat to low and continue to cook for another 10 minutes to allow the pulao to dum (steam cook) and the rice to fully absorb the liquid.
⏱️ 10 min - 10
Remove from heat and let rest for a few minutes before serving. The Yakhni Pulao is now ready to be served.
⏱️ 5 min