Yakhni Pulao

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Yakhni Pulao is a delicious and traditional Pakistani recipe made with long grain rice, spiced stock and meat.

What is Yakhni Pulao?

Yakhni Pulao is rice and meat cooked with aromatic spices. These are place inside a Muslin cloth (known as a potly) and simmered alongside the meat. This can be done on the stove or in a pressure cooker. 

What does Yakhni mean?

Stock or Broth. 

The best rice for Pulao

Long grained aged Basmati rice is what is preferred when making pulao. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. 

Tips for making the best Pulao

The most important thing in this recipe, is the cooking of the rice. Taking it too far will result in mushy rice that is clumped together. The rice grains should be separate after being cooked.

How to cook rice perfectly

Pre soak the rice – If time permits, you should always soak rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.

If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.

How to make Yakhni Pulao – Step By Step Instructions

Wash and soak the rice for 30 minutes. 

Soak Saffron in warm milk and set aside.

Add spices and onions to a Muslin Cloth and tie up. The Muslin Cloth is optional and you can add the spices directly to the pot if you do not mind them getting stuck to the meat.

You can add the onions, garlic/ginger/green chilli to the pot seperately if you prefer like I have here.

Place in a pot along with the Onions, Ginger, Garlic, Meat, Salt and Water. Simmer until the meat is tender. Check every 25 minutes. 

** If you make this recipe, please don’t forget to leave a rating/comment below. We love to hear from you! Safira x

5 from 1 vote

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Yakhni Pulao

Yakhni Pulao is a traditional Pakistani recipe made with long grain rice, spiced stock and meat.

Course Dinner

Cuisine Pakistani

Keyword Indian Pulao, MUtton Pulao, Yakhni, Yakhni Pulao

Cook Time 2 hours

Total Time 2 hours

Calories 628 kcal

Author Safira

Ingredients

Rice

• 2 cups Rice 360 g

Saffron

• Pinch Saffron
• 50 ml Milk Slightly warmed

Stock

• 3 Brown Cardamom Pods
• 1 Cinnamon Stick
• 2 Black Cardamom Pods
• 6 Cloves
• 1 tbsp Coriander Seeds
• 1 tsp Peppercorns
• 1 piece Mace or ¼ tsp powdered Mace
• 1 tbsp Fennel Seeds
• 1 tbsp Cumin Seeds
• 2 Bay Leaves
• 1 Onion Chopped into chunks
• 3 Green Chillies
• 6 cloves Garlic
• 1 inch Ginger Grates
• ¼ tsp Red Chilli Flakes
• 4 cups Water 1 l
• 1 tsp Salt

Lamb

• 2 ½ lb Lamb Shoulder Cut into chunks

Masala

• 100 g Oil/Ghee
• 2 brown Cardamom Pods
• 5 Cloves
• 1 tsp Black Peppercorns
• 2 sticks Cinnamon
• 1 Bay Leaf
• 1 tsp Cumin Seeds
• 1 Black Cardamom Pod
• 1 tsp Black Cumin Seeds (NOT Nigella - sometimes called black caraway)
• 2 large Onions Sliced
• Salt
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Green Chilli Paste
• 240 g Plain Yoghurt
• 2 tsp Kewra Water Optional
• 1 tbsp Lemon Juice

Garnish

• Fried Onions
• Coriander

Instructions

1. Wash and soak the rice for 30 minutes then drain and set aside.  

2. Soak Saffron in warm milk and set aside.

3. Add all the spices, onions and salt under 'stock' to a Muslin Cloth and tie up. You can add the onions, garlic/ginger/green chilli to the pot seperately if you prefer.

4. Place in a pot along with the Meat and Water. Bring to a boil and then simmer covered until the meat is tender. Check every 20 - 25 minutes. 

5. Drain the stock into a larger bowl with a fine mesh strainer really squeezing the muslin cloth. Set the meat and stock aside.

6. Add Ghee/Oil to a large pot and add Cardamom Pods, Cloves, Black Peppercorns, Cinnamon, Bay Leaf, Cumin Seeds, Black Cardamom Pods, Black Cumin Seeds. Saute for 30 seconds.

7. Add chopped Onions and Salt. Cook on medium high until caramelised. Around 15 - 20 minutes.

8. Add the Ginger, Garlic and Green Chilli. Cook for 2 minutes.

9. Add the Yoghurt and Kewra Water if using. Cook for 4 - 5 minutes.

10. Turn the heat down and add reserved stock (You should have 1 ½ cup stock or 375 ml - top up if needed), drained rice, meat and Lemon.

11. Add a kitchen towel to the top of the pot and then the lid. You can use foil instead. Cook covered on low for 20 minutes. Then allow to rest covered with the flame off for 15 - 20 minutes.

12. Pour over Saffron Milk and scatter over fried Onions.

Recipe Notes

Muslin Cloth

The Muslin Cloth is optional and you can add the spices directly to the pot if you do not mind them getting stuck to the meat.

The best rice for Pulao

Long grained aged Basmati rice is what is preferred when making pulao. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. 

Tips for making the best Pulao

The most important thing in this recipe, is the cooking of the rice. Taking it too far will result in mushy rice that is clumped together. The rice grains should be separate after being cooked.

How to cook rice perfectly

Pre soak the rice – If time permits, you should always soak rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.

If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.

Nutrition Facts

Yakhni Pulao

Amount Per Serving

Calories 628 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 5g31%

Cholesterol 82mg27%

Sodium 589mg26%

Potassium 678mg19%

Carbohydrates 67g22%

Fiber 5g21%

Sugar 6g7%

Protein 32g64%

Vitamin A 91IU2%

Vitamin C 11mg13%

Calcium 170mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.