Lucknowi gosht yakhni pulao

By safiya abdurrahman khan  |  10th Mar 2019  |  
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Lucknowi gosht yakhni pulaoby safiya abdurrahman khan
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About Lucknowi gosht yakhni pulao Recipe

Yukhni pulao from lucknow and awadh is one pot dish of mutton and rice ,cooked together and delicately spiced, true to its nawabi origin!

Lucknowi gosht yakhni pulao

Ingredients to make Lucknowi gosht yakhni pulao

  • 1/2 kg mutton
  • 2 tbsp oil for frying onions
  • 1/2 tsp cumin seed
  • 2 inch ginger grated
  • 1 whole bulb garlic
  • 4_5 clove
  • 1 inch cinnamon
  • 6_8 black pepper
  • 3_4 black cardamom
  • 2_3 bay leaves
  • 5_6 onion sliced
  • 3 cups rice
  • 2 tbsp ghee
  • 4 tbsp yogurt
  • 1 tsp garam masala
  • Few drops of kewra essence

How to make Lucknowi gosht yakhni pulao

  1. Wash and soak the rice in enough water for 30 minutes.
  2. Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom and bay leaves.( tie the ingredients in a small piece of white cotton cloth )
  3. Heat 2 tbsp oil in a pressure cooker. When the oil is hot, add cumin seeds.
  4. Add the meat, ginger, whole garlic bulb, salt, 4 cups water and the bouquet gurney in the pressure cooker.
  5. Pressure cook till meat is nicely done ( approx 1 whistle on high heat and then simmer the heat and cook for 10 minutes 
  6. Open the cooker once the pressure is released. Check the meat for doneness and cook for some more time if required.
  7. Squeeze the Bouquet gurney and garlic bulb to extract the maximum flavours.
  8. Pass the meat through a strainer and reserve the yakhani ( stock ).
  9. Fry the thinly sliced onions until golden brown.
  10. In a large, thick bottomed pan, heat ghee. Add the meat pieces, yogurt, garam masala and little more than half of the fried onion, cook for 4-5 minutes.
  11. Strain the rice and add it to the pan. Measure the yakhani and add water to it to make 6 cups.Add it to the pan
  12. Add the kewda essence and salt and cover the pan with the lid tightly.
  13. Simmer the heat to low and cook the rice till it is nicely done.
  14. Fluff the Yakhni Pulao with a fork gently. Garnish with fried onions and mint leaves.

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