Muradabadi Yakhni Pulao is a celebrated delicacy from Muradabad, Uttar Pradesh, renowned for its delicate flavors and fragrant aroma. Unlike heavily spiced biryanis, this elegant one-pot rice dish is prepared by cooking premium basmati rice in a flavorful yakhni (mutton broth) infused with whole spices such as green cardamom, cloves, cinnamon, bay leaves, black pepper, and fennel. Tender, slow-cooked mutton absorbs the subtle aromatic broth, resulting in a light yet deeply flavorful pulao where every grain of rice remains separate, fluffy, and infused with rich meaty essence. Traditionally garnished with fried onions, fresh coriander, mint, and a squeeze of lemon, Muradabadi Yakhni Pulao is prized for its refined Mughlai heritage and is typically served with raita, salan, or a simple onion salad.
Muradabadi Yakhni Pulao
Description
Muradabadi Yakhni Pulao is a celebrated delicacy from Muradabad, Uttar Pradesh, renowned for its delicate flavors and fragrant aroma. Unlike heavily spiced biryanis, this elegant one-pot rice dish is prepared by cooking premium basmati rice in a flavorful yakhni (mutton broth) infused with whole spices such as green cardamom, cloves, cinnamon, bay leaves, black pepper, and fennel. Tender, slow-cooked mutton absorbs the subtle aromatic broth, resulting in a light yet deeply flavorful pulao where every grain of rice remains separate, fluffy, and infused with rich meaty essence. Traditionally garnished with fried onions, fresh coriander, mint, and a squeeze of lemon, Muradabadi Yakhni Pulao is prized for its refined Mughlai heritage and is typically served with raita, salan, or a simple onion salad.
Ingredients
For the Yakhni (Stock)
For the Pulao
For Gurnish
Instructions
-
Making of the Yakhni
In a large pot or pressure cooker, combine the mutton, large onion pieces, whole garlic, crushed ginger and all the dry whole spices. Add 6 cups of water and salt. Pressure cook for 5 to 6 whistles until the meat is about 70-80% tender.
-
Strain and Separate
Remove the meat pieces and the cooked whole garlic bulb from the broth, setting them aside. Strain the remaining broth through a fine sieve into a bowl to discard the spent whole spices. Squeeze the garlic pulp back into the strained stock for extra flavor.
-
Fry the Aromatics:
Heat ghee or oil in a heavy-bottomed pot (handi). Fry the sliced onion until soft. Add the whole spice mix (star anise, cardamoms, cumin) and let them sputter.
-
Sauté Meat & Yogurt
Add the ginger-garlic paste, crushed green chillies, and the strained mutton pieces. Sauté on high heat for 3-4 minutes. Lower the heat, pour in the whisked yogurt and the freshly ground mace-nutmeg-fennel powder. Cook until the oil separates from the edges.
-
Add Stock & Rice
Measure the reserved yakhni stock. You need roughly double the liquid volume compared to your rice (around 4 cups of liquid). If the stock falls short, top it up with plain warm water. Pour the liquid into the pot, add the lemon juice, and bring it to a boil. Drain the soaked rice completely and add it to the boiling broth.
-
Cook on Dum
Cook uncovered on medium-high heat until 90% of the water evaporates and small steam holes appear on the surface of the rice. Drizzle the colored kewra water, sprinkle the fried onions, and seal the lid tightly with foil or a clean cloth. Cook on the lowest heat setting for 15 minutes. Turn off the flame and let it rest covered for another 10 minutes before fluffing gently.
