Yakhni pullao

When you feel like eating a hearty mutton pullao without the richness of a biryani, this easy to make Yakhni Pullao is the answer to your craving.

I have adapted the original recipe by Mrs .Balbir Singh (from her iconic book) which is the authentic traditional recipe and have made it easier to make for the cook in a hurry.

  • Image for Yakhnipullao
    My easy to make Yakhni pullao served with a yoghurt raita
Yakhni pullao
Recipe type: Main
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
This recipe is made in two steps but is actually a one dish meal combining meat and rice with a light blend of spices.
  • For the Yakhni
  • 500 g mutton cut into pieces
  • 1 teaspoonful salt
  • 1 medium sized onion, coarsely chopped
  • 2 bay leaves
  • 10 pepper corns
  • water for cooking
  • For the Pullao
  • 2 cups basmati rice
  • Water for soaking the rice
  • 4 tablespoons ghee
  • 4 large onions, finely sliced
  • 6 finely chopped cloves of garlic
  • 3 green cardamom
  • 1 " piece of ginger, sliced
  • 2 tablespoons garam masala
  • ¼ teaspoon red chilli powder
  • 1 teaspoon black cumin seed
  • 4 tablespoons curd
  • 2 green chillies
  • 3 cups of mutton stock ( yakhni)
  • For the garnish
  • 15 almonds
  • 1 hard boiled egg, sliced
  • a few fresh coriander leaves, finely chopped
  1. To make the Yakhni or stewed mutton
  2. Wash and dry the mutton and place in a pressure cooker.
  3. Add the onions, pepper, bay leaf and salt. Add just enough water to cover the meat.
  4. Pressure cook for 4 whistles.
  5. Gently release the pressure by placing a wet duster on the lid of the cooker, or hold it under a running tap.
  6. Separate the meat from the stock. Measure the stock and add water to make it 3 cups of stock.
  7. For the Pullao
  8. Wash and soak the rice for 10 minutes.
  9. Get the garnish ready before making the rice.
  10. For the garnish, heat 4 tablespoons of ghee in a pressure cooker.
  11. Fry the almonds and remove from pan.
  12. Fry half the sliced onions till crisp and brown. Remove and keep aside.
  13. In the same fat brown the boiled mutton. Remove and keep aside.
  14. Now we get ready to make the rice.
  15. In the same fat, fry half the onions, chopped garlic and green cardamom. Add the garam masala and rice (drained of all the water) , sliced ginger and rice and saute for 5 minutes.
  16. Then add meat and black cumin seed, curd, red chilli powder, green chillies and stock.
  17. Cover and cook for 3 whistles.
  18. Serve with garnish of sliced boiled egg, fried almonds and chopped coriander.
This dish is almost always accompanied by a cooling yoghurt raita made with chopped tomato, chopped onion, chopped coriander, green chillie and a pinch of cumin powder and salt.


Image for BellyBytes