Traditional Yakhni Pulao

After trying Farah Khan’s version of Yakhni Pulao, which was delicious…. I had to try the traditional recipe just to know the difference!  The traditional one is very light as only whole spices and cut fresh ingredients are used and no yougurt, which makes the ‘Yakhni’ (broth) rather mild.  If you wish to spice it up a bit you could fry the onions and add ginger-garlic paste instead and some chillie and turmerice powder with yogurt. However, the mild version is certainly easier on digestion!!

Yakhni Pulao Light(10)

Traditional Yakhni Pulao

recipe title=”Traditional Yakhni Pulao” servings=”6-8″ time=”2 hrs.” difficulty=”Average”]

  1. 1 Kg. Mutton or Chicken, cleaned washed and cubed.
  2. 3 cups Basmati rice, washed and soaked for atleast 30 minutes
  3. 2 large onions, sliced
  4. 6 to 8 garlic, chopped
  5. 2” piece ginger, chopped
  6. 4 green chillies, slit
  7. 8cups hot water
  8. 1 tbsp. Salt, or to taste
  9. ½ tsp peppercorns
  10. 6 to 8 whole cardamoms
  11. 2” pc cinnamon
  12. 6 cloves
  13. 4 bay leaves
  14. 5 tbsp. ghee
  • Heat 2 tbsp. ghee in a vessel, add the meat and cook on high for 7 minutes stirring a couple of times.
  • Add the whole spices and the chopped fresh ingredients.  Stir for few minutes.
  • Then add water, bring to a boil add salt and stir.
  • Reduce heat and simmer for an hour for mutton and about 45 minutes for chicken.
  • In a separate pan heat the remaining ghee, add drained rice and gently stir folding over for 5 mintes till each grain is coated with ghee and swells slightly.
  • Add the cooked meat along with the yakhni (broth).
  • Add a cup or two of hot water in case it is insufficient to cook the rice.
  • Stir well and test for seasoning.
  • Bring to a boil on medium high heat and cook covered for 5 minutes, reduce heat and cook further for 5 to 10 minutes till all the gravy is absorbed and rice is tender.
  • Take off heat and leave for 5 minutes.
  • Serve hot with boondi, pineapple or tomato onion raita, onion tomato salad or dahi kadi.



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