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Yakhni Pulao

Recipe by Saleem Ahmed of Karachi, PK

Ingredients non vegetarian 8 servings

    • 5-6 Whole Garlic and Ginger (pieces)
    • 1 tbsp Ginger Garlic Paste
    • 2-3 Big Elaichi
    • ½ Kg Meat
    • 1 Kg Basmati Rice (soak in a water)
    • 1 Onion (Crushed)
    • 3 Onion (Sliced)
    • 1 tbsp Soonf
    • 2 tbsp Whole Gram Masala
    • ½ tbsp Turmeric Powder
    • 2 tbsp Red Chili Powder
    • 1 tbsp Gram Masala Powder
    • Salt to Taste
    • white cotton cloth (small Piece)
    • 2 cup oil


    For Yakhni

    1. Take Ginger, Garlic, Crushed Onion, whole gram masala, Soonf, Big Elaichi and little bit salt and put in white cloth, tied up nicely and make Potli.
    2. In a cooker put meet and 7-8 Glasses of water and put that Potli inside. let it be cook for 30 to 40 minutes.
    3. When Meet will tender then take out Polti. Yakhni is ready

    For Pulao 

    1.  Put oil on Cooking pot then put Slices onion, cook until golden brown then put ginger garlic paste.
    2. Then put only meat from Yakhni and let it cook nicely then put salt, gram masala powder, red chili powder, turmeric powder and cook nicely about 5 minutes.
    3. Then put Yakhni and and wait until boil, When Yakhni comes to boil then put Rice in ti (Throw the soak water then put)
    4. Mix it nicely and let be cook until rice done.
    5. Your delicious Yakhni Pulao is ready to eat. (Serve with Raita and Salad) 


    jean chaurasia

    I suggest you serve the pulao with fried onions and chopped hard boiled eggs, it makes it more attractive and tasty.

    Lajber Ali

    Nice dish Salem brother, it is also common here in Afghanistan. You can even try it with Desi checken and the teste will be double.

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