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    You are in: Home / Recipes / Yakhni Pulao Recipe
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    Yakhni Pulao

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    *Nabiha*'s Note:

    A delicious North Indian Dish made with rice and mutton. It gets its name from the "yakhni" (meat stock) that it is cooked in. Can be had with a simple yogurt Raita.

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    Units: US | Metric


    1. 1
      Gently wash and soak the rice in water. Set aside.
    2. 2
      Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
    3. 3
      Remove all the spices and strain the stock.
    4. 4
      The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
    5. 5
      Keep the mutton pieces separately.
    6. 6
      In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
    7. 7
      Add half the sliced onions and fry till light brown.
    8. 8
      Add the mutton and the beaten yogurt and fry for a few minutes.
    9. 9
      Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
    10. 10
      Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
    11. 11
      Heat a little oil in a pan and fry the remaining onions till brown.
    12. 12
      Sprinkle the fried onions over rice just before serving.

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    Nutritional Facts for Yakhni Pulao

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 943.8
    Calories from Fat 355
    Total Fat 39.4 g
    Saturated Fat 18.1 g
    Cholesterol 153.7 mg
    Sodium 107.6 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 6.9 g
    Sugars 6.7 g
    Protein 42.9 g

    The following items or measurements are not included:


    black cardamom pods

    green cardamoms

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