Traditional Yakhni Pulao Recipe

Yakhni Pulao is a punjabi Main course dish. Although being a traditional recipe it is one of the common dishes served in Pakistan and other parts of the world but at Eid it has some special significance. It is not only vert delicious recipe but can be served with many other dishes on such festive occasions.  Many people cannot digest spicy food like biryani or kabab etc that are served at Eid. A light and less spicy recipe like this one can be a good choice for all such people.  So try this easy to cook and very healthy yakhni pulao recipe at home and enjoy with your friends or family members.

Yakhni Pulao Ingredients :

Mutton: 1 kg

Green chilies: 6

Water: 16 cups

Black cumin: 1/2 tsp

Oil/ Ghee: 3/4 cups

Salt: To taste

Garlic Cloves: 13

Onion: 1 large sliced

Basmati Rice: 1/2 KG

Big Cardamoms: 3

Whole black pepper: 11

White cumin: 1 tsp

Small green Cardamoms: 5

Cinnamon sticks: 3 pieces

Star anise (baadyan ka phol): 1

Cloves: 5

Yogurt whisked: 1 cup

Cooking directions for Yakhni Pulao :

Soak rice in water for half an hour. Cook mutton to make mutton stock. Put mutton in a deep wok with garlic cloves, green chilies, little bit salt and water and cook it at low flame and cook it till mutton is tender and the stock is just 2-3 cups left only. It will take at least two to three hours to make stock. So it is better to make stock before you decide to make yakhni pulao.

Now when the stock is ready you can start cooking pulao. First of all heat up oil in a pan and fry sliced onion till light golden brown. As soon the onion turns golden add white cumin, black cumin, cinnamon sticks, star anise, small cardamoms, big cardamoms, cloves and black pepper whole. Add meat in the pan, without stock and fry for 3-4 minutes and add yogurt. Now cook for 4-5 minutes.

Now measure 7-1/2 cups of stock with water and pour in the pan. And give it a boil and add soaked rice too without its water. Cook for 5 minutes on a high flame and on a low flame for 10 minutes. Now put the flame to the lowest point and let it be placed on the stove with the lid on the wok for 5-6 minutes for DAM. Now it is ready to serve with garnishing, yogurt dip and salad.

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