Punjabi Yakhni Pulao

Punjabi Yakhni Pulao

If you are one of the folks who do not like too much mutton and beef on their plates because of the heavy feeling they give, then the light and aromatic Punjabi Yakhni pulao is definitely the thing for you. This delectable rice based Pakistani recipe is from the Punjab region of the country and one of the most beloved foods of foodies of all ages. The name Yakhni pulao indicates the usage of broth or stock for seasoning purposes as Yakhni is the Urdu translation of “broth” and “stock”. The modern version of the biryani recipes is said to be the descendants of pulao as it was one of the very first rice and meat combination recipes that were first prepared in the Indian subcontinent, nearly four thousand years ago.

The original pulao recipe that was first prepared is believed to be made with buffalo meat and rice that were seasoned with broth. In modern times, pulao recipes are famous all over the world namely in territories like India, Pakistan, South Africa, Lebanon, Israel, Turkey and some parts of Europe. Pulao recipes can be prepared with veal, mutton, beef, lamb, and chicken. However, there are variants that can be prepared with fish and shrimps. The main difference between a pulao and biryani recipe is that the biryani is seasoned with spices and herbs while a pulao recipe is seasoned with stock or broth. Pulao is mostly served on auspicious occasions like wedding functions and celebrations of Eid-ul-Adha and Eid-ul-Fitr.


  • Bony Meat Chicken/Mutton/Beef 750gm
  • Yogurt 3/4 cup
  • Mehran Basmati Rice (soaked- 30min) 750gm
  • Mehran Ginger Paste 2.5 tbsp
  • Mehran Garlic Paste 1.5 tbsp
  • Onions 3-4 sliced
  • Oil/ghee 1 cup
  • Mehran Punjabi Yakhni Pulao 1 packet

Source Link

Video Source

Cooking Direction

1- Warmness oil (2 tbsp) and upload meat, Mehran Ginger & Garlic paste, Mehran Punjabi Yakhni Pulao Masala and fry for three min. Now upload 4 glass of water in it. cover and cook on medium warmness until meat will become gentle.

2- While 3 glasses of water remain, take out meat and pressure the stock with the aid of discarding the entire spices.

3- In a separate pan heat oil and fry onions till they turn golden, then dish out the onion and allow it quiet down. over when and preserve aside.

4- In the identical oil, upload meat and yogurt with fried onions and prepare dinner it for five min. Then add stock, boil on excessive warmth and add rice.

5- Cover and cook dinner (15 min) until rice cooked nicely. get rid of and mix before serving.


– Garnish with slightly roasted almonds, cashew nuts, and fried onions.
– Serving for 6-8 people.

Preparation time:

– Chicken 45 min- Mutton/beef 1-2 hours.

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