Muradabadi Yakhni Pulao

Aromatic and Flavorful Muradabadi Yakhni Pulao

Hi everyone today I am going to share one special pulao. Muradabadi Yakhni Pulao. Recently my husband is searching for flavorful healthy mutton recipe. He landed on one channel and found Muradabadi Yakhni Pulao, he found it very healthy and tasty.To be honest we are bored of eating regular biryanis and bagara rice. Trust me this recipe turned out like heaven.All my family members enjoyed a lot. It tastes totally different from traditional biryani. I’ll also share a garlic chutney for this Muradabadi Yakhni Pulao . Muradabadi Yakhni Pulao is a delightful and aromatic rice dish that hails from the historic city of Muradabad in Uttar Pradesh, India. Known for its rich flavors and tender meat, this pulao is a perfect example of Mughlai cuisine. The dish is prepared with a flavorful meat broth (yakhni), long-grain basmati rice, and a blend of aromatic spices, creating a meal that’s both comforting and indulgent. So, without any delay lets’ start making this yummy Muradabadi Yakhni Pulao.


For Yakhni

Mutton or Beef-750 grams

Black Peppercorns-9

Bay leaf-1

Black cardamom-1

Green caradomom-4

Cinnamon-2″ inch pieces two


Coriander seeds-1Tbsp

Fennel seeds-1Tbsp


Onion-1 medium size

Ginger-2″ inch piece

Garlic-1 pod or you can use 3Tbsp ginger garlic paste in the place of whole Ginger and garlic.

Green chilli-6

Water -6 cups 

For Rice

Basmati Rice-1kg

Oil-¼ cup

Onion-2 medium size

Black Peppercorns-9

Bay leaf-2

Black cardamom-1

Green caradomom-4

Cinnamon-2″ inch pieces two


Star Anise-1

Cumin seeds -1tsp

Ginger Garlic paste-2Tbsp


Green Chilli-7


Nutmeg powder-1tsp


  • Chop the onions into thin slices and fry them till brown and crisp. Set aside.
  • Wash the rice and soak. Set aside.
  • Wash mutton thoroughly and place in the colander dry the water completely.


  1. Take a wide and hallow vessel add washed mutton and all the ingredients mentioned in “Yakhni”.
  2. Add 6 cups of water and turn on the flame. Cook till the mutton pieces gets tender, stirring in between.
  3. Strain the broth and take out the pieces, set aside.
  4. Take another wide pan or vessel heat the oil. Add all dry spices mentioned in “Rice” part. Fry for 2 minutes.
  5. Add ginger garlic paste, fry for a while, now add cooked mutton pieces.
  6. Add whisked curd/yogurt and green chillies. Mix well, add nutmeg powder and 1tsp salt.
  7. Add strained broth. Add soaked rice. Add extra 2 glass of water.
  8. Add half of the fried onions. Adjust the salt .Cook till all water dries up and add half lemon juice and remaining fried onions. Add pinch of orange food color mixed in water.
  9. Cover with damp cloth and cook on low-medium flame for 20 minutes or till rice is done, 
  10. Switch off the flame and give another 10 minutes stand-by time.
  11. Open the lid , your flavorful Muradabadi Yakhni Pulao is ready to serve. Enjoy!!! with Garlic chutney mentioned below.


  • Serves 6-7.
  • You can use Mutton or Beef. If you are in a hurry and wanted to cook mutton faster apply some meat tenderizer or raw papaya to the washed mutton , rest it for 10 minutes just before starting the actual cooking process.
  • Have a fair idea about the rice you are using because soaking the rice for longer period will break while mixing. I have used Dawat Basmati rice and soaked before starting cooking. It turned out very good.

Lehsun (Garlic) Chutney


Garlic-1 big pod

Cumin seeds-1tsp

Salt-a/c taste

Dry red chillies-7

Water-as required


Take grinder , add all ingredients blend coarsely. Adjust the consistency as per needed.

For More Rice Recipes click here


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