Yakni pulao

Yakni pulao

I tried this recipe couple of years ago, the pulao is very flavorful not like usual ones. Yakhni means stock. The meat will be slow cooked in spices and the water which is used to cook the rice. A potli (small bag of spices) is made for the stock which is easy to remove the spices at the end. The pulao will look slight brown because of the brown onions. It’s simple recipe. I have halved the ingredients since I made half portion only.


To make potli

To make potli (spice bag)

Cinnamon sticks – 3-4

Cumin seed -1 tsp

Black pepper -1 tsp

Black cardamom -1

Coriander seeds -1 tbsps

Cloves – 4-5

Green cardamom -4-5

Nutmeg and mace -1/4 inch each

Fennel seeds-1 tsp

To make stock

Mutton -1/2 kg


Garlic cloves -5-6

Salt -1 tsp

Water -2 cups

To make rice

Oil – 3 tbps

Ghee -2 tsps

Onion, sliced-1

Black pepper -1/2 tsp

Green cardamom -4-5

Green chillies -3-4 nos

Cumin seeds -1/2 tsp

Ginger garlic paste-1 tbsp

Black pepper powder -1 tsp

Salt -1+1/2 tsps

Yogurt -1 cup

Rice -1/2 kg


 Use the muslin cloth and the spices to make small potli

In a pan or pressure cooker, add the washed mutton, onion, potli, salt, garlic and water. Cook until 40 minutes in low flame or the mutton turns soft.

Once done, remove the potli and squeeze out the excess water from it. Keep stock and mutton in separate pan.

Heat the same pan, add oil and ghee, add onions , cloves, black pepper, green cardamom and cook until onions turns brown.

Add green chillies, cumin and ginger garlic paste and cook for couple of minutes

Add the yogurt, salt, stock and the mutton and bring it to a boil

Add washed and soaked rice (for 10 minutes). Cover the lid.

Cook until the rice is soft and fluffy. Garnish with brown onions and nuts if needed.

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