In Association with

Yakhni Pulao


For Yakni

2 lb. boneless Meat (Lamb, beef or chicken)
3 teaspoon salt
2 bay leaves
10 black peppercorns
1 small onion (chopped)
1 pint water

For Pulao

1 lb. Basmati rice
4 oz. chopped onion
4 oz. Ghee
5 green cardamoms
6 whole cloves
1" cinnamon bark
2 black cardamoms
6 black peppercorns
1 teaspoon black cumin seeds
2 teaspoons Dhania
1 teaspoon chilli
2 teaspoons Garam masala
1 1/2 teaspoons salt
6 fl.oz. plain yoghurt
3 cloves garlic
1" cube ginger
1 blade mace
1 1/4 pint stock


  1. Wash rice.
  2. Clean and wash meat. Add salt, water, onion, bayleaf, peppercorns and pressure cook for 5 mins.
  3. Separate meat from stock.
  4. Fry meat in half the ghee for 5 minutes. Remove meat.
  5. Fry onion, ginger and garlic until golden brown.
  6. Add all spices and cook for 1 min.
  7. Add yoghurt and cook for 3 min until you see oil
  8. Add rice and fry for a further minute.
  9. Add meat and stock.
  10. Bring to boil and reduce to a low heat. Cook until rice is soft.
  11. Check rice and add a little water if it dries out before it is cooked.
  12. Fry some onion in a little oil and mix with pullao before serving.

Serve with Pullao Sauce.


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