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Pakistani Yakhni mutton pulao rice on a white round plate.
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5 from 4 votes

Yakhni Mutton Pulao Rice Recipe Pakistani Style

Mutton Yakhni pulao rice is a delicious rice dish cooked with Yakhni (in Urdu) that means bone broth in English. It’s a simple dish that offers comfort and nutrition at the same time.
Author: Devy Dar
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: Pakistani
Servings: 6 portions

Equipment

Ingredients

US Customary - Metric
  • 2 ½ cups Basmati rice.
  • 1 small brown onion chopped.
  • 1 teaspoon whole cumin seeds.
  • 1-2 teaspoons red dried-chilli flakes see the note.
  • 3 ¾ cups mutton Yakhni bone broth 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

  • You can add or omit the chilli flakes if you like. Feel free to do it according to your preference. If you don’t have the chilli flakes, you can substitute them with red chilli powder (Kashmiri chilli powder is my favourite), or cayenne pepper.
  • The past few years, I have used pink Himalayan salt more often than not for health reasons. If this salt is not available to you, you can always use regular table salt, kosher salt or sea salt. And add it according to your taste.

Nutrition

Serving: 150grams | Calories: 372kcal | Carbohydrates: 67g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 455mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.