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Yakhni Pulao


This tasty rice dish is a classic at North Indian meals. It gets its name from the Yakhni (meat stock) it is cooked in. I like to serve Yakhni Pulao with just a simple vegetable raita but you can go all out and add a curry dish too.


  • 1 kg Goat Meat/Lamb with bones, cut into 2 pieces
  • 2 tbsp Garlic Paste
  • 2 tbsp Ginger Paste
  • 6 Green Cardamom
  • 6 Cloves
  • 1 piece Cinnamon
  • 1 Black Cardamom
  • 10 Black Peppercorns
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 large Bay Leaf
  • 1 Star Anise
  • 1 tsp Red Chili Powder
  • 4 large Onions – 2 chopped fine, 2 sliced very thinly
  • 3 tbsp Vegetable/ sunflower/ canola cooking oil
  • 2 1/2 cups Basmati Rice, washed well
  • 3 tbsp fresh Yogurt
  • Salt to taste

How to make Yakhni Pulav:

  • Put 6 cups of water in a pressure cooker.
  • Cut a piece of muslin cloth into a 6″ square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chili powder in the center of this square.
  • Gather up the edges of the cloth and tie tightly to form a bundle.
  • Put this bundle in the pressure cooker.
  • Now, add the ginger, garlic pastes, meat and salt to the pressure cooker and close the lid.
  • Boil it around 10 mins or till the meat is almost cooked.
  • Remove the muslin bag and separate the meat from the stock and keep aside.
  • Heat the cooking oil and add the chopped onions in a separate pan. Fry till light golden.
  • Now add the meat, stock, rice and yogurt and mix well.
  • Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done.
  • Turn off the fire and allow to rest for 5 minutes.
  • While the rice is resting, fry the sliced onions in cooking oil till golden. Drain and keep on paper towels.
  • Open the pan and stir the rice well, taking care not to break up the pieces of meat.
  • Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice.

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