Pulao-Yakhni Recipe


Mutton or chicken

½ Kg Mutton or chicken (with bones)
½ Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
10 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
2 black cardamom (Bari Ilaichi)
4 green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1½ tbs.salt
½ cup oil
1 bay leaves (Tezpatta)


Soak rice for half an hour.

Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.

Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.

When water dries keep it on slow fire for 4-5 minutes.

Serve with garlic chutney, Raita or Achaar.

Serving: 5-6 persons
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