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Yakhni pulao
یخنی پلاؤ (yakhni pulao): rice cooked in a fragrant mutton stock with whole spices, for Eid and weddings
Where biryani shouts, yakhni pulao murmurs: basmati rice cooked in a clear, aromatic mutton stock (the yakhni) with fennel, coriander seed, garlic and whole spices, so every grain is light brown, separate and scented, with tender pieces of meat folded through. Many Pakistani families, especially in Peshawar, Rawalpindi and Karachi's older neighbourhoods, prefer it to biryani for Eid lunch and wedding dinners, and it comes with raita, kachumber salad and sometimes a shami kebab on the side. Its depth comes only from the stock, so that part cannot be rushed. Getting the liquid ratio wrong is what spoils it most often; measure the strained stock exactly rather than pouring it in by eye. Chef's tip: tie the fennel and coriander seeds in a muslin bag for the stock, so you can lift them out and keep the rice clean.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the yakhni
- 2 lb mutton or goat on the bonecut into medium pieces
- 8 ¼ cups water
- 1 onionhalved
- 1 bulb garlichalved across
- 4 cm piece fresh gingersliced
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 2 tsp salt
For the rice
- 6 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 set whole spices1 tsp cumin seeds, 6 cloves, 4 green cardamom, 1 cinnamon stick, 2 bay leaves
- 1 tbsp ginger-garlic paste
- 1 tomatochopped
- 4 green chilliesslit
- 1 ⅛ lb basmati ricewashed and soaked 30 minutes
- 1 /2 tsp garam masala
To serve
- 10 ½ oz raita (optional)
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Method
0/9 doneStep 1: Put 2 lb mutton or goat on the bone, 8 ¼ cups water, 1 onion, 1 bulb garlic, 4 cm piece fresh ginger, 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 2 black cardamom pods and 2 tsp salt in a large pot and bring to the boil, skimming off the foam.
5 minStep 2: Cover partly and simmer on a low heat for 60–70 minutes until the mutton is tender.
60 minStep 3: Strain the stock, keeping the meat and discarding the aromatics. Measure 800 ml of stock, topping up with water if needed.
3 minStep 4: Heat 6 tbsp vegetable oil in a heavy pot over a medium heat and fry 2 onions for 8–10 minutes until deep golden; lift out a few spoonfuls for garnish.
10 minStep 5: Add 1 set whole spices, 1 tbsp ginger-garlic paste and the mutton and fry for 3–4 minutes, then add 1 tomato and 4 green chillies and cook for 3 minutes until soft.
5 minStep 6: Pour in the 800 ml of stock and bring to the boil. Taste: it should be slightly saltier than soup.
2 minStep 7: Drain 1 ⅛ lb basmati rice, add it to the pot and boil uncovered over a medium-high heat for 7–8 minutes until the stock has sunk below the rice and small holes appear on top.
8 minStep 8: Sprinkle with 1 /2 tsp garam masala, cover tightly with a tea-towel-wrapped lid and steam on the lowest heat for 15 minutes until the rice is tender.
15 minStep 9: Fluff gently, top with the reserved fried onions and serve with 10 ½ oz raita and salad.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 32 g
- Carbs
- 76 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does yakhni pulao take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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