Want a recipe for Lamb yakhni pulao that will come out great on the first try? That shares all the secret tricks to get that aromatic and yakhni flavored rice in which every grain is fully cooked and separate. This is a well-tested yakhni pulao recipe and comes out perfect every time with melt-in-the-mouth mutton and tempting garnish.
Yakhni pulao is a Mogal rice dish, popular in India and Pakistan. It is made by cooking soaked rice in aromatic and spiced broth (called yakhni) that is made of bone-in lamb, beef, or chicken. The aroma in yakhni pulao is attributed to whole spices. You can know more about origin of yakhni pulao here.
When you make pulao with lamb yakhni, it is called lamb yakhni pulao or just lamb pulao.
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What makes this recipe best?
This yakhni pulao recipe is probably the first that doesn't use a spice bag (or potli). I've been making pulao for a while and this recipe without potli means less work and more flavor.
Taste of Lamb yakhni pulao: What happens is that the spices when allowed to boil in yakhni add far more flavor than spices trapped in the cheesecloth bag. Then when we strain the yakhni, most of the spices are removed.
Color: Unlike ordinary mutton pulao this recipe has white color, and the basmati rice is drenched in yakhni flavor making it delightfully tasty and aromatic. We are adding the background flavor of spices and tomato in the yakhni.
Unique ingredients: Dried plum, and potato also make this pulao so flavorful which is often not as delicious.
Special garnish: The garnish that is mint, fried garlic, and chili spices although not needed as pulao tastes amazing on its own but if you are serving it on a special occasion the garnish will have raved!
I have made this Mutton or lamb Yakhni pulao in 'Bohra style' by garnishing it with fried onions, garlic, green chilies, and mint. You might also like my Singaporean rice, Barbecue chicken rice, and Smoky chicken and rice.
Ingredients:
- Rice: The best tip to make a yakhni pulao flavorful is to use premium quality long grain and aged basmati rice. Basmati rice, unlike other rice varieties, have the capability to absorb flavors from the spices and bone broth.
- Mutton or Lamb: You must use bone-in meat. Meat with chops and lamb shank cuts make a good choice.
- Salt: It is the most crucial ingredient in yakhni pulao because you can't add salt later. And without salt, you won't be able to taste any flavor.
- Yakhni gravy is absorbed by the rice, we need to keep the Yakhni salty like a slightly salty soup. You can taste Yakhni right before adding soaked rice to check the salt level.
- Dried plum: These ingredients add a lovely tangy flavor to the pulao. But this is an optional ingredient. You can easily find it in Indian stores.
- Potato: Potatoes taste amazing in pulao but you can skip it if you are not fond of potatoes.
- Yogurt: This ingredient again adds some fat and subtle sour touches to the pulao.
- Spices for yakhni: Well be using loads of whole spices in yakhni but rest assured we'll strain them leaving just flavors. These are cumin, coriander, bay leaves, cinnamon, peppers, clove, star anise, and cardamom. The good news is if you don't have 1 to 2 spices you can skip it. We'd be adding some chunky garlic and ginger too.
- Pulao spices: These spices add more flavor to the gravy. I have used just cumin, pepper, ginger, garlic, and chili paste. Chilli paste is the main heat factor in the pulao consider adjusting it to preference.
- Mint: This ingredient is love. This alone adds so much flavor to gravy and more to the garnish.
How to make it?
Generally, Yakhni pulao is not very spicy but this one is moderately spiced. You may use less green chili paste if you like it less spicy. What makes pulao yummy is the striking aroma and broth-flavored rice.
For Yakhni (Broth)
- Start by stir-frying the meat in the yakhni pot for 1-2 minutes until the color of the meat changes.
- Now, add salt, ginger, garlic, onion, tomato, and whole spices for yakhni. Continue to stir-fry for another 1 minute so spices also get aromatic.
- Then pour 4 cups of water into the pot and bring it to a boil.
- Once, yakhni starts boiling, reduce the heat to medium-low and cover the pot and cook for 35-50 minutes just until the meat is tender. Pro tip: Do not over-cooked as it will continue to cook with rice.
- Strain yakhni and separate the meat from the residue. Squeeze the residue in the strainer to extract as much juice as possible. Then discard the residue. Set the yakhni and meat aside. Pro tip: Some spices would be lingering on the meat, but that's ok.
- While yakhni cooks, soak basmati rice for 20 minutes or follow instructions on the packet for soaking.
- Boil the potato (if using) with a little salt and set it aside.
- Begin assembling pulao by frying a sliced onion on medium heat until very soft and translucent.
Pro-tip for Garnish: I used shallow fried onions, garlic slices, and chilies separately to garnish while the meat cooks. You may fry these first and then fry the onion slices of step 8* in the same flavored oil. Or you may simply garnish with fresh mint which is also amazing.
Assembling Pulao
- When the onion begins to turn golden add pulao spices and dried plums. Fry for 1-2 minutes.
- Now mix in cooked meat and whipped yogurt and cook for another 2 minutes.
- Add potato and only soaked rice. Make sure not to add any extra water along with soaked rice.
- Measure yakhni. We need 2.5 cups of total liquid. So measure the yakhni and add extra water (if needed) to make 2.5 cups.) Also, add ½ of the mint leaves and save the rest for garnish.
Pro tips for general pulao making: The level of gravy above rice should be 1 inch. Taste salt in the gravy at this stage. Since the rice will absorb all salt and spices so it should taste like a saltish soup that is saltier than you'd like. If unsure stick to the recipe, it is well-tested.)
- Boil pulao rice on medium heat and stir occasionally. (You can hold the pot from the handle and jiggle it to mix. )Too much stirring can break the grains. Look carefully at the photo on the right, rice grains have an opaque white center that is partially cooked with translucent outside and most of the water is absorbed.
Both photos are of the same stage. You can see rice needs just steaming to absorb the remaining water and complete the cooking.
- When most of the water has dried and the rice is almost done, cover the pot tightly without letting any steam escape. (This is called 'Dum') Continue to cook on low heat for 10 minutes until the rice is almost dry and fully cooked. Yakhni pulao is ready.
- Remove from heat. You'll notice heavy steam when you remove the lid. (The rice is slightly damp looking in the photo on left. ) Do not stir at this stage. Let the rice rest covered in the pot for 5-7 minutes as you prepare to serve. They will have fully separated grain after resting as in the photo on right.
- Garnish with fried chilies, garlic, onions, and mint.
Protip: You can put a heavy object like mortar and pestle over the lid so steam doesn't escape.
( I've put days of effort into writing these details. I know you'll love the pulao. Please don't hesitate to share your precious comment.)
Expert Tips
- The epitome of making pulao is that the rice grain should be well separated and fully cooked. Now, that's a thing you learn with a little practice. But I'm positive if you follow this recipe you can get it right on the first try.
- While making mutton Yakhni, keep in mind we will cook meat in pulao again for 10 minutes. So, if you overcook your meat it will come off the bone and lose all its texture.
Trouble Shooting
- Now, if you're still not sure how much water is required in gravy to cook Yakhni pulao rice. Add less water which is just as much in the recipe as you can always add extra water.
- If you have added extra water accidentally remove extra yakhni with a ladle. This will save your pulao from getting mushy but will remove some delicious flavor too.
- If your rice is still uncooked and all water is absorbed; you can add a little extra water. I'm telling you this on the safe side but the 1-inch level above rice is quite perfect, so no need to worry.
FAQ
In biryani, the half-cooked rice is layered before moving to dum or steam stage. In pulao, soaked rice is cooked in gravy followed by dum stage. Another difference is biryani is spicier, has yellow or orange grains with food color, and has kewra or saffron added for aroma. Biryani has more masala layered. Pulao has uniform color and taste without any food color.
An extra-long grain basmati rice that has been aged for 12-18 months is best for pulao or pilao. You can select from brands like Dawat or Pride of India.
Pulao or pilao pair best with chutney, fresh salads, and raita.
Hungry For more Rice? Check these!
If you try this Pakistani Yakhni Pulao recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Yakhni Pulao
Ingredients
For yakhni
- 600 grams mutton or lamb (bone-in), preferably lamb shank
Spices for yakhni
- ½ tablespoon black pepper
- 2 tablespoon coriander seed
- 1 tablespoon fennel seed, (saunf)
- 2 inch cinnamon
- 1-2 black cardamom
- 4 green cardamom
- 1 bay leaf
- 1 star anise, (badiyaan phool)
- 7 clove
Other
- 1 small onion, , cut four pieces
- 1 inch ginger, sliced
- 6 clove garlic, sliced
- 4 cup water
- ¾ tablespoon salt, more to taste
- 1 tomato, chopped (optional)
- â…“ cup oil
For Pulao
- 4 medium potatoes
- 2½ cup (500 g) long grain basmati, soaked for 20 minutes
- 2 medium onions, sliced
Pulao Spices
- 1½ tablespoon green chilli paste
- 1 tablespoon ginger garlic paste
- 10 whole black pepper
- 5 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- ½ tablespoon coriander powder
Other
- 4-6 dried plum, (aloo Bukhara)
- ½ cup yogurt
- Few mint leaves
Optional Garnish
- Fried onion
- 6 Fried green chili, slit in two and de seeded
- 5 Fried garlic slices
- Fresh mint
Instructions
For Yakhni (Broth)
- Stir-frying the meat in the pot for 1-2 minutes until the color of the meat changes.
- Add salt, ginger, garlic, onion, tomato, and ingredients in the ist of whole spices for yakhni. Continue to stir-fry for another 1 minute then pour 4 cups of water into the pot and bring it to a boil.
- Once, yakhni starts boiling, reduce the heat to medium-low and cover the pot and cook for 35-50 minutes just until the meat is tender. Pro tip: Do not over-cooked as it will continue to cook with rice.
- Strain yakhni and separate the meat from the residue. Squeeze the residue in the strainer to extract as much juices as possible. Then discard the residue. Set the yakhni and meat aside.
Other Preps
- While yakhni cooks, soak basmati rice for 20 minutes or follow instructions on the packet for soaking.
- Boil the potato (if using) with a little salt and set it aside.
For Pulao
- In a thick-bottomed pot, fry onion slices on medium heat until very soft and translucent.
- When the onion begins to turn golden add pulao spices and dried plums. Fry for 1-2 minutes.
- Now mix in cooked meat and whipped yogurt and cook for another 2 minutes then add potato and only soaked rice. Make sure not to add any extra water along with soaked rice.
- Measure yakhni. We need 2.5 cups of total liquid. So measure the yakhni and add extra water (if needed) to make 2.5 cups. Also, add ½ of the mint leaves and save the rest for garnish. Pro tips: The level of yakhni above rice should be about 1 inch, you can test by dipping your finger. Taste salt in the gravy at this stage it should be slightly saltier than you'd like.Â
- Boil pulao rice on medium heat and stir occasionally. Too much stirring can break the grains. When most of the water is absorbed, cover the pot tightly without letting any steam escape. (This is called 'Dum')
- Continue to cook on low heat for 10 minutes until the rice is almost dry and fully cooked. Yakhni pulao is ready.Remove from heat.
- The rice is slightly damp-looking. Do not stir at this stage. Let the rice rest covered in the pot for 5-7 minutes to complete absorption.
For Garnish
- Dish out rice in a plate and garnish with fried onions, garlic, chillies and fresh mint leaves.
Notes
- Rice: Use premium quality long grain and aged basmati rice. Basmati rice, unlike other rice varieties, have the capability to absorb flavors from the spices and bone broth.
- Mutton or Lamb: You must use bone-in meat. Meat with chops and lamb shank cuts make a good choice.
- Salt:Â Yakhni gravy is absorbed by the rice, we need to keep the Yakhni salty like a slightly salty soup. You can taste Yakhni right before adding soaked rice to check the salt level.
- Dried plum: This is an optional ingredient. You can easily find it in Indian stores.
- Potato: Potatoes taste amazing in pulao but you can skip it.
- Spices: If you don't have 1 to 2 spices you can skip it. Chilli paste is the main heat factor in the pulao consider adjusting it to preference.
- You may use 50 grams Karan instead of aloo Bukhara. This makes delicious karan pulao.
- Pro-tip for Garnish: You may fry onions slices, garlic slices, and chilies separately to garnish while the meat cooks. You may fry these first and then fry the onion slices for pulao in the same flavored oil. Or you may simply garnish with fresh mint which is also amazing.
Z. Mehmood says
Excellently explained recipe.
Mariam Sodawater says
Thank you so much. I really appreciate your kind words.
Rabab Taha says
I tried it today for the first time and it was yummy and close to perfect due to your detailed recipe.. thankyou so much 🙂
Recipe 52 says
I’m really glad the recipe worked for you! ?
beautty94 says
This looks delicious
Anonymous says
Yes