Yakhni Pulao Recipe


Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelBit Difficult
Health IndexAverageServings6
Main Ingredient


 Low fat milk1 Cup (16 tbs) (Use More If Needed)
 Vegetable oil2 Tablespoon
 Onion1 Medium, minced
 Minced garlic1 Teaspoon
 Minced fresh ginger1 Teaspoon
 Basmati rice2 Cup (32 tbs), rinsed, drained
For yakhni stock
 Lamb chops1 3⁄4 Pound (Small Sized)
 Water4 Cup (64 tbs)
 Cinnamon stick1 Inch (1-Inch Piece)
 Cardamom pods3 , cracked
 Whole cloves4
 Whole peppercorns6
 Bay leaves3
 Onions2 Medium, coarsely chopped
 Chopped garlic1 Teaspoon
 Salt2 Teaspoon (Or To Taste)

Nutrition Facts

Serving size

Calories 808 Calories from Fat 402

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 0.87 g4.3%

Trans Fat 0 g

Cholesterol 0.77 mg

Sodium 908.5 mg37.9%

Total Carbohydrates 63 g20.9%

Dietary Fiber 3.1 g12.6%

Sugars 6.5 g

Protein 36 g72.6%

Vitamin A 0.7% Vitamin C 15.1%

Calcium 10.3% Iron 6%

*Based on a 2000 Calorie diet


First make the stock: Place all the ingredients in a heavy pan and bring to a boil over medium heat.
Reduce the heat and cook for about 45 minutes or until the meat is cooked.
Strain and discard all the whole spices.
Remove the chops from the stock, discard the bones, and set aside.
Add enough milk to the stock to make 4 cups of liquid.
Set aside.
Heat the oil in a pan over medium heat.
Add the onion, garlic, and ginger, and saute until golden.
Add the lamb and stir-fry for 5-7 minutes.
Add the milk and stock mixture and the rice, and bring to a boil.
Cover and cook for 5-7 minutes.
Reduce the heat to low and cook, covered, for another 15 minutes or until the liquid is fully absorbed and the rice is cooked.
Remove from the heat and let the pulao stand for 10 minutes.
Fluff with a fork.
Serve with plain yogurt and pudina chutney.