5 from 12 votes
Yakhni Mutton Pulao Rice Recipe Pakistani Style
Yakhni Mutton Pulao combines basmati rice with a flavorful mutton bone broth and spices to create a fragrant, savory rice dish. The rice cooks in a rich, spiced yakhni (broth) infused with cumin seeds, onions, green peas, and red chili flakes. This method imparts depth and aroma, while the simmering technique ensures tender grains infused with meaty flavor, suitable as a substantial meal accompaniment.
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
Servings:
6
portions
Calories:
372 kcal
Course:
Dinner
Cuisine:
Pakistani
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 portions
Amount Per Serving
Calories 372
% 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.