Yakhni Mutton Pulao Rice Recipe Pakistani Style
User Reviews
5
Yakhni Mutton Pulao Rice Recipe Pakistani Style
Description
The Yakhni Mutton Pulao Rice Recipe Pakistani Style features basmati rice simmered in a mutton bone broth called yakhni, which enriches the dish's texture and flavor. The inclusion of whole cumin seeds and fried onions adds a subtle warmth and sweetness. Green peas provide bursts of freshness and color, balanced by controlled heat from red chili flakes. This dish is gently cooked by initially boiling the broth, then simmering the rice with the lid covered to absorb the broth's essence.
The result is a delicately flavoured pulao where each grain remains separate yet tender, highlighting the natural tastes of mutton broth and spices without overpowering them. This rice makes a hearty base or side for grilled or braised meats.
Practical seasonings like pink Himalayan salt are used here, but you can substitute common table salt to suit availability and taste preferences. Adjust the chili option to your spice tolerance by choosing between flakes, Kashmiri chili powder, or cayenne pepper.
Ingredients
- 2 ½ cups basmati rice
- 1 brown onion chopped, small
- 1 teaspoon cumin seeds whole
- 1-2 teaspoons red chili flakes see the note
- 3 ¾ cups bone broth mutton Yakhni with some bones
- 1 cup green peas either fresh or frozen.
- 1 teaspoon pink Himalayan salt see the note.
- 2 tablespoons cooking oil
Instructions
- Wash and rinse the rice until the water runs clear. Then soak the rice in plenty of water for at least 20 minutes. Set aside.
- Heat the oil and fry the chopped onions together with whole cumin seeds until the onions light golden.
- Add the green peas in and stir fry for a minute or two.
- Pour the Yakhni bone soup in with some bones and cook until the broth reaches the boiling point. Let it simmer for about 5 minutes.
- Next, you put one teaspoon of pink Himalayan salt in.
- Add in the red dried-chilli flakes.
- Then drain the rice and add it into the boiling Yakhni soup. Stir well and leave to cook at moderately high heat with the lid on.
- Once the water reaches the boiling point again, you can take the lid off and further cook until the water evaporates.
- When all the water has evaporated, cover the pan lid with a tea towel and put it on the pan. Turn the heat to low and leave the rice to cook until the steam comes out. Wait for it to finish and disappear before you open the lid.
Notes
- Adjust the amount of red chili flakes based on your preferred spice level or substitute with Kashmiri chili powder or cayenne pepper.
- If pink Himalayan salt is unavailable, use regular table salt, kosher salt, or sea salt according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 150grams | |
| Calories | 372kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 455mg | 19% |
| Potassium | 187mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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