Sanjeev Kapoor

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Yakhni Pulao  Recipe

Mutton and rice spiced with fennel and ginger.

This recipe has featured on the show Khanakhazana.

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Yakhni Pulao

Main Ingredients

Mutton, Basmati rice





Level Of Cooking



  • Mutton 1 inch pieces
    1/2 kilogram
  • Basmati rice
    1 1/2 cups
  • Salt
    to taste
  • Fennel seed (saunf) powder
    1 tablespoon
  • Dry ginger powder (soonth)
    1/2 tablespoon
  • Cloves
  • Black peppercorns
  • Cinnamon
    2 inch stick
  • Bay leaf
  • Green cardamom powder
    1/4 teaspoon
  • Ghee
    4 tablespoons
  • Caraway seeds (shahi jeera)
    1 1/2 teaspoon
  • Asafoetida
    a pinch
  • Green chillies stemmed
  • Mutton stock
    3 cups
  • Yogurt
    1 cup


Step 1

Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.

Step 2

Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes.

Step 3

Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.

Step 4

In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well.

Step 5

Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

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