Yakhini Pulao Recipe


  • 400 gms Rice
  • 2 Eggs
  • 4 Bayleaf
  • Salt to taste
  • 50 gms Ghee
  • 2 boiled Eggs
  • 5 green Chilli
  • 250 gms Curd
  • 50 gms Onions
  • 250 gms Mutton
  • Some Mint leaves
  • tsp Chilli powder
  • 10 gms Garam Masala
  • 2 tsp Ginger-Garlic paste


  1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yoghurt, mint leaves, half a litre water, salt and boil.
  2. Wash the rice and soak in water for half an hour.
  3. Heat ghee in a pan, fry the chopped onions until golden brown. Also add remaining ginger-garlic paste, bayleaves, green chillies and fry for few minutes.
  4. Now add mutton stock from the boiled pieces, and boil for some time. Later add rice, when it is half cooked, add the mutton pieces, salt and cook until the rice is done.
  5. Remove from heat and garnish with boiled eggs.

Tip: Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.

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