Yakhni Pulao


A delicately spiced, aromatic lamb and rice one pot dish this nawabi recipe of Yakhni Pulao is a dish that hails from Hyderabad.


500 gm Lamb meat (cut into 1 – 1½ inch pieces)
1 glass Basmati Rice (225 gm approx)
2 glasses Water (if pressure cooking, else 3-4 glasses)
2 tbsp Yogurt
1 generous pinch Saffron
1 tbsp Ghee
5-6 Cardamom
2 Black Cardamom
1 tsp Cumin
1½ – 2 tsp Black Pepper Corn
2 small Bay Leaf
10-12 Cloves
2 X 2″ cinnamon
1½ tsp Fennel Powder
2 tsp Dry Ginger Powder (if you don’t have this, use 1 inch whole root ginger and pop it in the pot along with bouquet garni)
5 – 6 cloves Garlic (whole)
1 generous pinch cardamom powder
1 medium onion (whole) + 1 medium onion (sliced)
2 – 3 tbsp oil
Salt to taste

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