Yakhni Pulao Recipe

Yakhni Pulao Recipe

Yakhni Pulao

Yakhni Pulao recipe is a Kashmiri tasty recipe dish of rice and meat, where mutton and rice are stewed along in yakhni or tasteful mutton stock. Yakhni pulao may be served with just an easy vegetable raita however you'll be able to go all out.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 600kcal
Author: Punam Paul


for Yakhni

  • 1 kilogram mutton (बकरे का मांस)
  • 1 litre water (पानी)
  • 2 tablespoon fennel seeds (सौंफ)
  • 2 tablespoon coriander seeds (धनिया)
  • 2-3 inch cinnamon stick (दालचीनी)
  • 1 pieces black cardamom (बडी इलायची)
  • 3 pieces green cardamom (छोटी इलायची)
  • 1 teaspoon black pepper (काली मिर्च)
  • 1 pieces bay leaf (तेज पत्ता)
  • 5 pieces cloves (लौंग)
  • muslin cloth (मलमल का कपड़ा) as required
  • 1 piece onion (प्याज) of large size
  • 2-3 inch ginger (अदरक)
  • 1 pieces garlic (लहसून)
  • 3 pieces green chilies (हरी मिर्च)
  • salt to taste (नमक स्वाद अनुसार)

for Yakhni Pulao

  • 1 kilogram soaked Rice (भीगे चावल)
  • 1 cup clarified butter (घी)
  • 1 cup whisked curd (फेटा हुआ दही)
  • 2 pieces onion (प्याज)
  • 1 tablespoon garlic paste (लहसून का पेस्ट)
  • 1 tablespoon ginger paste (अदरक का पेस्ट)
  • 1 tablespoon green chili paste (हरी मिर्च का पेस्ट)
  • 1 teaspoon black cumin seeds (शाह जीरा)
  • 1 teaspoon cumin seeds (जीरा)
  • 1 piece black cardamom (बडी इलायची)
  • 3 pieces green cardamom (छोटी इलायची)
  • 5 pieces cloves (लौंग)
  • 1 teaspoon black pepper (काली मिर्च)
  • 1 inch cinnamon stick (दालचीनी)
  • 1 piece bay leaf (तेज पत्ता)
  • 1/4 teaspoon mace powder (जावित्री पाउडर)
  • 1/4 teaspoon nutmeg powder (जायफल पाउडर)
  • 2 tablespoon kewra water (केवरा पानी)
  • salt to taste (नमक स्वाद अनुसार)
  • water (पानी)


How to Make Yakhni for Yakhni Pulao

  • To prepare this recipe, firstly, wash and clean the mutton pieces.
  • Now take a deep pan and put 1 liter water and mutton pieces in it and put it on low flame.
  • Chop the 2 inch ginger into thick rough pieces. Remove the dry skin from onion and chop it into quarter. Remove stems from green chilies. Put these in the pan.
  • Break open the each green cardamom and black cardamom. Put these on the muslin cloth.
  • On the same muslin cloth put 2 tablespoon fennel seeds, 2 tablespoon coriander seeds, 2 inch piece of cinnamon stick, 5 pieces cloves,1 teaspoon black pepper, 1 piece bay leaf and bundle it into a loose bale and put it in the pan.
  • In the same pan add 1 teaspoon of salt and a whole garlic. Cover the lid and let the spices cook in the pan along with mutton pieces on low flame till mutton pieces get tender.
  • When the mutton pieces get tender; open the lid and pick and remove the green chilies, whole garlic and ginger pieces and put then on the strainer. Then squeeze these in to extract any remaining juices from it.
  • To separate mutton pieces from yakhni, take another deep large pan or a bowl and place a large strainer over it. Pour mutton pieces with mutton stock (yakhni) in the strainer to collect the mutton stock (yakhni) into the bottom.

How to Make Yakhni Pulao

  • After separating mutton pieces from yakhni. Heat a Pan over medium flame add 1 cup clarified butter then add 2 finely chopped onions into it and fry till the onions turn golden brown.
  • When the onions turn golden after frying remove half of the fried onions from pan and spread it on a plate to cool down. These onions will turn crispy on cooling. We will use these crispy onions later in this recipe for garnishing.
  • Now in the preheated pan (which has remaining fried brown onions) add 1 teaspoon black cumin seeds, 1 teaspoon cumin seeds, 1 teaspoon black pepper, 1 inch cinnamon stick, 5 cloves, 1 bay leaf, 1 black cardamom and 3 green cardamom and fry spices for 1-2 minutes.
  • When the spices get fried turn the flame to low and pour 1 cup of water in it and immediately turn flame to medium and stirred continuously so that onions leaves its colour and aroma in the water.
  • Now add 1 tablespoon garlic paste, 1 tablespoon ginger paste and 1 tablespoon green chili paste. Mix and fry well till raw aroma of ginger and garlic goes away.
  • Now add the mutton pieces to it. Also add 1 cup whisked curd. Mix well and fry.
  • When the mutton pieces are half done add salt to it, again mix well and cook till mutton pieces turn brown.
  • Mix the mutton stock obtained from the mutton pieces, also add the soaked rice.
  • Mix well and check for water level on rice. Mutton stock should be around 1 inch above the rice mutton mixture. If you find the level of mutton stock is less than 1 inch you can add some water to get the desired level.
  • Cover the pan and cook on low flame till water gets absorbed in the rice.
  • After the water got dried up open the lid and sprinkle 1/4 teaspoon mace powder, 1/4 teaspoon nutmeg powder and spread kewra water over rice.
  • Now cover the pan with with aluminium foil and tightly pack the cover to cook it over dum on low flame for 10-15 minutes.
  • Remove the lid and Mix well. Your yakhni pulao is ready to serve.


  • Dish out yakhni pulao, decorate it with fried brown onion and serve hot.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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