Yakhni Pulao - SK Khazana

A speciality of Persian cuisine, this pulao will make you lick your fingers long after you have finished eating the pulao This is a Sanjeev Kapoor exclusive recipe.

New Update
Yakhni Pulao - SK Khazana

Main Ingredients Boneless mutton, Long grained rice
Cuisine Other Cuisines
Course Rice
Prep Time 26-30 minutes
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Yakhni Pulao - SK Khazana

  • 500 grams Boneless mutton cut cubes
  • 2 cups Long grained rice soaked for 15 minutes and drained
  • 2 tablespoons Coriander seeds
  • 2 tablespoons Fennel seeds
  • 2 tablespoons Oil
  • 7-9 Green cardamoms
  • 3 Black cardamoms
  • 9-11 Black peppercorns
  • 6-8 Cloves
  • 2 one-inch Stick Cinnamon
  • 2 Bay leaves
  • 2 Medium onions sliced
  • 2 tablespoons Ghee
  • 1 tablespoon Cumin seeds
  • 1/4 cup Fresh cream
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 2 teaspoons Kevda jal
  • to garnish Fried onion
  • to garnish Fresh mint leaves


  1. Keep coriander seeds and fennel seeds in the centre of a muslin cloth, gather the edges and tie tightly into a potli.
  2. Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, 1 cinnamon stick, 1 bay leaf and half the onion slices, mix and sauté till onion turns translucent and fragrant.
  3. Add mutton, mix well and sauté for 5-6 minutes. Add spice potli and 4 cups water, close the cooker with its lid and cook under pressure till 10-15 minutes or till 4-5 whistles are given out. Open the lid when pressure settles completely and discard the spice potli. Drain the mutton pieces and reserve the stock.
  4. Heat ghee in a deep non-stick pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, reaming bay leaf, remaining cinnamon and remaining onions and mix well. Saute for 2-3 minutes or till onions turn light brown. Add fresh cream and mix.
  5. Add garam masala powder and only the mutton pieces and mix well. Add salt and mix well,
  6. Add rice and 4 cups mutton stock and mix well. Cover and cook till both rice and mutton are completely done.
  7. Drizzle kevda jal and mix with a light hand.
  8. Transfer into a serving bowl, garnish with fried onions and mint leaves and serve.