Ingredients
For Yakhni (Broth)
- 500 g mutton (or chicken, bone-in pieces)
- 1 medium onion (sliced)
- 7 garlic cloves (whole, peeled)
- 1-inch ginger (sliced)
- 3 green chilies (whole)
- 1 bay leaf
- 5 green cardamoms
- 1 black cardamom
- 6 black peppercorns
- 5 cloves
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 1 tsp salt
- 4 cups water
For Pulao
- 2 cups basmati rice (soaked 30 mins, drained)
- 2 medium onions (thinly sliced, fried golden brown)
- 2 tbsp ghee (or oil)
- 2 green chilies (slit)
- 1 tsp garam masala powder
- Salt to taste
Directions
Yakhni Pulao is a classic and aromatic rice dish popular in North Indian and Pakistani cuisine. The word “Yakhni” refers to a flavorful meat broth, traditionally made by slow-cooking mutton or chicken with whole spices like cardamom, cloves, cinnamon, and bay leaves. This broth forms the base of the dish, infusing the basmati rice with rich, subtle flavors while keeping it light and fluffy.
The dish is celebrated for its delicate balance of aroma and taste — tender, juicy pieces of meat blend perfectly with spiced rice, creating a comforting yet festive meal. Traditionally served during special occasions, weddings, or festivals like Eid, Yakhni Pulao pairs beautifully with raita, salad, or a side of curry. Its slow-cooked preparation allows the spices and meat to meld together, offering a deep, satisfying flavor that stands out from regular rice dishes.
Whether served at a family dinner or a festive gathering, Yakhni Pulao remains a timeless favorite, embodying the elegance of traditional Mughlai cooking while remaining hearty and nourishing. Its fragrant aroma and tender meat make it not just a meal but a culinary experience that evokes warmth, celebration, and authenticity.
Here’s an approximate nutrition breakdown (per serving, out of 4 servings) for Mutton Yakhni Pulao made with rice, ghee, and bone-in mutton:
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 420–480 kcal |
| Protein | 22 g |
| Carbohydrates | 48 g |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Cholesterol | 55 mg |
| Sodium | 600 mg |
| Sugars | 2 g |
Disclaimer: This nutritional information is provided as an estimate and may vary based on ingredients, portion sizes, and cooking methods. Always consult a qualified health professional for dietary advice specific to your needs.
Steps
1 Done | Prepare YakhniIn a large pot, add meat, onions, ginger, garlic, green chilies, spices, and water. Bring to a boil, then simmer until meat is tender (mutton ~1 to 1.5 hrs, chicken ~30–40 mins). Strain the broth (reserve liquid), separate meat pieces, and discard whole spices/onion mixture. |
2 Done | Cook PulaoIn another pot, heat ghee/oil. Fry sliced onions until golden brown. Add boiled meat pieces and sauté 2–3 minutes. Add drained rice, green chilies, salt, and 3½ cups of the strained yakhni. (Adjust liquid: rice:broth ratio is 1:1.5). Cook uncovered on medium flame until most water is absorbed. Lower heat, cover tightly, and steam (dum) for 10–12 minutes. |
3 Done | ServeFluff rice gently with a fork. Sprinkle garam masala on top. Serve hot with raita or salad. |
4 Done | 💡Tip: Using a Pressure CookerFor a quicker version of Yakhni Pulao, you can use a pressure cooker: 1. Prepare the yakhni (broth) as usual in the cooker. 2. Add meat, rice, and spices to the broth. 3. Close the lid and cook on medium heat for: • Mutton: 2 whistles (~15–20 minutes) • Chicken: 1 whistle (~8–10 minutes) 4. Allow the pressure to release naturally before opening the lid. 5. Fluff the rice gently and serve hot. This method reduces cooking time while keeping the meat tender and the rice aromatic. |
