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Yakhni Pulao Recipe

Yakhni Pulao Recipe

Feb 08, 2022

Recipe Details:

Traditional Yakhni Pulao :

Yakhni pulao is a traditional meat rice dish with complex but not overpowering tastes. This traditional Yakhni pulao is made with long-grain Basmati rice, the best pieces of bone-in beef, and entire spices. Methods for using an instant pot and a cooktop are both covered.

What is Yakhni Pulao?

Yakhni pulao is rice cooked in yakhni (a thick, meaty stock). To make a rich stock, bone-in Beef, mutton, or lamb is boiled in water with entire spices and aromatics like onion, ginger, and garlic. To prepare yakhni pulao, the rice and meat are cooked in this stock with a few other ingredients. (Traditional Pakistani Pulaos Recipes)

yakhni pulao

Yakhni Pulao Recipe :

Prep Time: 10 mins Cook Time: 1 hr
Calories: 503.8 kcal Servings: 5

Ingredients For Beef Yakhni Pulao :

For the stock:

500 gramme bone-in beef, 1.1 pound.

2 garlic pods, whole and unpeeled.

1.5" thickly cut fresh ginger.

2 medium-sized quartered red onions.

2 tblsp. seeds de fennel.

coriander seeds, 2 tblsp.

1 tblsp cumin powder.

2 tblsp. black cardamom.

5 cardamom pods, green.

8 to 10 cloves.

1 teaspoon peppercorns, black.

season with salt to taste.

For the Pulao:

3 cups (600 grammes) washed and drained Basmati rice.

4 tablespoons oil for cooking.

a single bay leaf.

3 to 4 cloves.

3–4 green cardamom sprigs.

black peppercorns, 0.5 teaspoon.

1 cinnamon stick, tiny.

1/2 tblsp cumin seeds.

1 thinly sliced medium-sized onion.

2 tablespoons garlic-ginger paste.

3 tbsp. yoghurt (whisked).

season with salt to taste.

Yakhani Pulao Recipe

How to make Beef Yakhni Pulao?

Yakhni pulao is a traditional meat-and-rice meal with complex but understated flavours. Just follow these simple steps to make Beef Yakhni Pulao at home.

Instructions for Beef Yakhni Pulao :

In a small cheesecloth or muslin bag, tie all of the stock ingredients (excluding the meat and salt).

In the steel insert of your instant pot, place the meat and spice bag you produced in step 1. Fill the pot with enough water to completely cover the meat and spice bag. Season with salt.

Make sure the lid is securely fastened and the steam release handle is set to'sealing.' Set the timer for 15 minutes and push the high pressure cooking button. Allow the pressure to naturally release when the timer chimes. Only pressure cook for 10-12 minutes if using a stovetop pressure cooker.

Remove the meat and spice bag from the stock by opening the pot.

Allow the spice bag to cool before gently squeezing it over the steel insert so that the liquid in the bag falls into the saucepan. Remove the spices from the bag and discard them.

You may either use the instant pot for this stage or prepare the pulao in a big dutch oven on the stovetop. If you choose the former, strain the stock into a dish and lightly wash the steel insert. Return it to the instant pot and hit the sauté button.

Add the oil and entire spices to the pan, then add the cut onions once they begin to sizzle. Fry until the potatoes are a deep ruby brown colour.

Cook for 5 minutes, or until the oil rises to the top, after adding the ginger-garlic paste.

Add the yoghurt, salt, and the meat you set aside in step 3 to the pan. Allow 5 minutes for the meat to simmer in the masala.

Add the rice and 4 cups of stock last. Replace the lid and pressure cook for 5 minutes on high. Allow the pressure to naturally release and open the pot when the timer chimes.

To serve, fluff the rice with a fork and top with fried onions. Serve with raita or chutney.

 If you're making the pulao in a dutch oven on the stovetop, start by adding 4.5 cups stock and bringing it to a boil. Reduce the heat to low and simmer the meat and rice until most of the liquid has evaporated. Turn off the heat and cover the pan with a lid. Allow at least 10-15 minutes for the pulao to rest before serving. Fluff the rice with a fork and top with fried onions when ready to serve. Serve with raita or chutney.

yakhni beef pulao


You may keep leftover stock in the refrigerator for a few days and use it to make rice or soup. You may also freeze it for later use in ziploc bags or a freezer-safe jar.

Choose meat from a lamb's or goat's shoulder or leg.

Cook until the onions are a rich reddish-brown colour. This also adds a deep colour to the pulao.

The pulao will seem pale if the onions are undercooked. But be careful not to overcook the onions.

Add a teaspoon of red chilli flakes to the masala if you want it to be a little spicier.

Serve the pulao with your favourite chutney or raita (yoghurt seasoned with roasted and ground cumin).


Calories consumed: 503.8 kcal 62.3 grammes of carbohydrates 26.6 g protein 17.3 g fat 5.1 g saturated fat 6.6 g polyunsaturated fat Cholesterol: 58.7 milligrammes 755.9 mg sodium 1.8 g fibre 2.9 g sugar.

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