Lamb Yakhni Pulao

• Marinate lamb for 1 hour to overnightOptional
• Soak basmati rice for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 900g bone-in lamb
• 700g long-grained Basmati rice
• 415g onions (total)
• 35g garlic
• 18g ginger
• 100g plain yogurt
• 2 tbsp + 1 tsp salt
• 5 tbsp ghee
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 2 dry bay leaves
• 2 inch length cinnamon stick
• 3-4 green chillies
• 10-12 fresh mint leaves
• 4-5 tbsp fresh coriander leaves
• 1 cup warm milk
• 1 liter water
• 2 tbsp whole coriander seeds
• 1 tsp whole black peppercorns
• 1 black cardamom
• 1 mace
• 1 nutmeg
• 1 star anise
• 5 cloves
• 6 green cardamoms
• 1 tsp Kewra water

1. 1Place lamb pieces, whole ginger, garlic cloves, small onion, 1 piece mace, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 0.5 tbsp fennel seeds, 1 black cardamom, 0.5 piece nutmeg, 1 dried bay leaf, 1 tsp black peppercorns, 2 tbsp salt, and 1 inch cinnamon stick in a pressure cooker.
2. 2Stir the mixture on medium-high heat until the lamb's color changes and its water dries up. Add 1 tbsp ghee and stir for 3-4 minutes.
3. 3Add 5 cups hot water (or 1 liter) to the pressure cooker and pressure cook for 30-35 minutes until the lamb is about 90% cooked.
4. 4While lamb cooks, prepare a spice blend: Grind 0.5 piece nutmeg, 1 piece mace, 5 cloves, 6 green cardamoms, 1 star anise, deshelled 2 black cardamoms, and 10 black peppercorns into a fine powder.
5. 5Rinse Basmati rice thoroughly until water runs clear, then soak for 30 minutes and drain.
6. 6In a separate large pot, heat remaining ghee and cooking oil. Add finely sliced red onions and fry until golden brown and crispy. Remove about half for garnish.
7. 7To the remaining oil and onions in the pot, add 1 tsp cumin seeds and 2 dry bay leaves. Sauté for a few seconds until fragrant.
8. 8Add the cooked lamb pieces (reserving the broth), 1 cup plain yogurt, the prepared spice powder blend, green chilies, mint leaves, and chopped cilantro. Sauté for 3-4 minutes.
9. 9Gently add the drained Basmati rice to the pot and stir for 1-2 minutes, being careful not to break the grains.
10. 10Strain the reserved lamb broth (1 liter) into the pot with the rice. Add 1 cup warm milk and 1-1.5 tsp additional salt (adjust to taste).
11. 11Bring the mixture to a boil, then reduce heat to medium-low, cover the pot tightly, and cook for 12-15 minutes until the rice is 90% cooked.
12. 12Remove from heat. Sprinkle 1 tsp kewra water, add the reserved fried onions and remaining cilantro on top. Cover again and let it rest off heat for 10-15 minutes before serving.

These instructions are our analysis of the original video. Watch on YouTube →