Lucknow

Yakhni pulao

Name: Yakhni pulao
Total time: 2 h
Yield: 6 servings
Cuisine: Awadhi
Ingredients: 2 cups soaked basmati rice; 600 g mutton (goat meat); 2 sliced onion; 1 inch ginger; 8 cloves garlic; Whole spices, cardamom, cloves, cinnamon, bay; 1 1/2 tsp fennel seeds; 1 tbsp coriander seeds; 1/2 cup curd (plain yogurt, natural yoghurt); 3 1/2 tbsp ghee; 1 tsp kewra water; 6 cups water; Salt, to taste

Rice cooked in a fragrant mutton stock. Lucknow's subtle answer to biryani.

120 minTime

27 gProtein each

mildSpice

Stock is everything1 chapter · 1 min read

Make it your way

Grandma's waySlow yakhni and ghee.

The original

460kcalsame

27 gproteinsame

3 gfibresame

120minutessame

Yakhni pulao as Awadhi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2 cups, soaked

Mutton (goat meat)600 g

Onion2, sliced

Ginger2.5 cm

Garlic8 cloves

Whole spicescardamom, cloves, cinnamon, bay

Fennel seeds1½ tsp

Coriander seeds1 tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Ghee3½ tbsp

Kewra water1 tsp

Water6 cups

Saltto taste

Method

4 steps

1Tie fennel, coriander seeds, ginger and garlic in a muslin potli. Simmer mutton in water with the potli and salt until tender.
2Remove the potli; strain and reserve the stock and meat.
3Fry onion in ghee until golden, add whole spices, mutton and curd; cook until dry.
4Add rice and 3 1/2 cups stock; cook covered on low until done. Sprinkle kewra and rest.

Serve it like this

Serve on a platter with fried onions on top, with burani raita and shami kebabs.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lucknow

Yakhni pulao

Rice cooked in a fragrant mutton stock. Lucknow's subtle answer to biryani.

120 minTime

27 gProtein each

mildSpice

Stock is everything1 chapter · 1 min read

Make it your way

Grandma's waySlow yakhni and ghee.

The original

460kcalsame

27 gproteinsame

3 gfibresame

120minutessame

Yakhni pulao as Awadhi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2 cups, soaked

Mutton (goat meat)600 g

Onion2, sliced

Ginger2.5 cm

Garlic8 cloves

Whole spicescardamom, cloves, cinnamon, bay

Fennel seeds1½ tsp

Coriander seeds1 tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Ghee3½ tbsp

Kewra water1 tsp

Water6 cups

Saltto taste

Method

4 steps

1Tie fennel, coriander seeds, ginger and garlic in a muslin potli. Simmer mutton in water with the potli and salt until tender.
2Remove the potli; strain and reserve the stock and meat.
3Fry onion in ghee until golden, add whole spices, mutton and curd; cook until dry.
4Add rice and 3 1/2 cups stock; cook covered on low until done. Sprinkle kewra and rest.

Serve it like this

Serve on a platter with fried onions on top, with burani raita and shami kebabs.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yakhni pulao

Make it your way

Ingredients

Method

Yakhni pulao

Make it your way

Ingredients

Method

Make it a meal