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India · Food

Lamb Yakhni Pulao

45 min
820 kcal
4 servings

By eatmundo · August 3, 2026

Lamb Yakhni Pulao🇮🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Rice dish45 recipes from 16 countries

A fragrant, slow-cooked Kashmiri-style rice dish where succulent meat is simmered in an aromatic stock before being layered with basmati rice. It is subtle, elegant, and deeply comforting.

According to eatmundo's ingredient comparison, the closest dish to Lamb Yakhni Pulao from another cuisine is Dam-e Bulgur (Iran): the two share 31% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    In a large heavy-bottomed pot, heat 3 tbsp of ghee over medium heat and sauté finely sliced onions until they turn golden brown.

  • 2

    Add 500g of lamb to the pot and sear for 5-7 minutes until the meat is browned on all sides, ensuring you seal in the juices.

  • 3

    Stir in 2 tbsp of ginger-garlic paste and cook for 2 minutes until the raw smell dissipates and the aroma fills your kitchen.

  • 4

    Add the dry spices, including 0.5 tsp turmeric and 1 tsp chili powder, tossing quickly to coat the meat without burning the spices.

  • 5

    Whisk 200g of yogurt until smooth, then temper it by adding a spoonful of the hot meat juices before slowly stirring it into the pot.

  • 6

    Pour in 500 ml of water to cover the lamb, bring to a gentle simmer, and cook for 30 minutes until the meat is tender and the liquid reduces to a thick gravy.

  • 7

    Adjust seasoning with 1.5 tsp of salt to taste, keeping in mind that the flavor should be robust enough to carry the rice you will add later.

  • 8

    Meanwhile, rinse 400 g of basmati rice and soak it for 20 minutes. When the oil begins to separate from the gravy, add the rice to the yakhni with 700 ml of water, bring to a boil, cover and cook on the lowest heat for 18-20 minutes until the liquid is absorbed; let it rest for 5 minutes, fluff the rice and keep it covered to maintain moisture before serving.

Frequently Asked Questions

What is Lamb Yakhni Pulao?

Lamb Yakhni Pulao is a rice dish from India prepared by cooking lamb in a seasoned broth, known as yakhni, along with yogurt, ghee, and aromatic spices. It is typically served during celebratory gatherings, festivals, or as a substantial main course for lunch or dinner.

Can I use beef instead of lamb?

Yes, beef works well but will require a longer cooking time to achieve the same tenderness.

Is this a spicy dish?

Yakhni is traditionally mild and aromatic rather than spicy; the chili powder can be reduced if preferred.

How do I know the lamb is tender?

A fork should pierce the meat with zero resistance; if it feels tough, continue simmering with more water.

What should I serve with this?

Serve with a chilled onion and mint raita to balance the warmth of the spices.

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