Yakhni Pulao


About the recipe:

Yakhni pulao is a mild and tasty pulao. Yakhni means stock.This pulao can be made with any meat but it tastes best with mutton.


  • Mutton – 1/4 kg
  • Rice – 2 cups (basmati)
  • Onion – 1 (sliced), 1 (cut into 4 large pieces)
  • Garlic – 4 cloves
  • Ginger – 1/2 inch piece
  • Green chili – 2
  • Ginger garlic paste – 1 spoon
  • Green chili paste – 1 spoon
  • Black pepper – 2 spoons
  • Cloves – 8
  • Star anise – 2
  • Cardomom – 4
  • Bay leaf – 2
  • Shahi jeera – 2 spoons
  • Cinnamon – 2 (1 inch piece)
  • Fennel seeds – 2 spoons
  • Curd – half a cup
  • Ghee (clarified butter)
  • Salt to taste


  • Its traditionally prepared in a hundi but I used a pressure cooker. Extraction of the stock takes a longer time in a hundi.


  • Soak the rice in water for atleast half an hour before cooking.
  • Take a pressure cooker add the mutton, large onion pieces, garlic, ginger, green chili, half a spoon salt, half the quantity of the whole spices, one spoon pepper, 3 cups of water and pressure cook for 5 whistles.
  • Strain the stock and the meat and keep it aside.
  • Add ghee to the pressure cooker and add sliced onion. Fry until they turn dark brown.This fried onion is the reason for the color of the pulao. Take a little and keep aside for garnishing.
  • Then add a little water to reduce the heat.
  • Add whole spice, pepper, ginger garlic paste, green chili paste and fry until the raw smell is gone.
  • Add curd and the cooked meat and fry until ghee seperates and floats on top.
  • Now add the stock and check for the salt. Add salt if needed.
  • Add the soaked rice.
  • Water should be only half a centimeter above the rice and meat.
  • Keep a high flame and stir without breaking the rice until 95% of the water evaporates.
  • Close the pressure cooker and cook in the lowest flame for 15 mins. (Traditionally a dum is put at this stage)
  • Let the pulao rest for 10 mins undisturbed.
  • Garnish with the fried onion and enjoy this tasty yakhni pulao.

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