Few dishes capture the warmth of tradition and the depth of flavor like Punjabi Yakhni Pulao. Known for its aromatic spices, tender meat, and rice cooked in a rich broth (yakhni), this dish is a hallmark of Punjabi cuisine.
Whether served at family gatherings, festive occasions, or as a comfort meal, traditional Punjabi Pulao is loved for its balance of flavors and heart–warming taste. And the secret to making it perfect? Choosing the right rice. Al Ghazal Basmati Rice – with its extra–long grain rice, unmatched aroma, and high quality texture – ensures that every bite is light, fluffy, and absolutely irresistible.
Why Al Ghazal Basmati Rice is Best for Pulao
- Extra Long Grains – Stay separate and juicy after cooking.
- High Quality Rice – Ensures fluffiness and perfect texture.
- Fragrant Aroma – Enhances the richness of the yakhni.
- Authentic Taste – Brings out the essence of traditional Punjabi pulao.
For a mouth watering recipe like Yakhni Pulao, Al Ghazal Rice makes all the difference.
Ingredients for Punjabi Yakhni Pulao
For the Yakhni (Broth)
- 500g mutton or chicken (with bones for richer flavor)
- 1 medium onion (sliced)
- 6–7 garlic cloves
- 1 inch piece ginger
- 2–3 green cardamoms
- 2 black cardamoms
- 4–5 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1.5 liters water
- Salt to taste
For the Pulao
- 2 cups Al Ghazal Basmati Rice (soaked 30 minutes)
- 3 tbsp ghee or oil
- 2 medium onions (thinly sliced, golden fried)
- 2 green chilies (slit)
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- Salt (as needed, adjust after tasting yakhni)
- Fresh coriander and mint (for garnish)
Step–by–Step Punjabi Yakhni Pulao Recipe
Step 1: Prepare the Yakhni
- In a large pot, add meat, whole spices, ginger, garlic, onion, and water.
- Bring to a boil, then simmer until the meat is tender and infused with the spice flavors.
- Strain the broth, separating the meat and liquid. Discard the whole spices.
Step 2: Fry the Base
- Heat ghee in a heavy pot.
- Add cumin seeds, peppercorns, and fried onions. Sauté until fragrant.
- Add the boiled meat pieces and stir for a few minutes.
Step 3: Cook the Rice
- Add soaked Al Ghazal Basmati Rice into the pot with the meat.
- Pour in the prepared yakhni (broth) – usually 3 cups of liquid for 2 cups of rice (adjust as needed).
- Add salt after tasting the broth.
- Cook on high heat until water reduces, then cover with a tight lid and cook on low (dum) until rice is fluffy and grains are fully cooked.
Step 4: Garnish & Serve
Top with fresh coriander, mint, and slit green chilies. Serve hot with raita or salad.
Tips for Perfect Punjabi Pulao
- Use juicy extra long grain Al Ghazal Rice for the best results.
- Don’t over–stir the rice once it’s cooking – keep the grains separate.
- For added aroma, drizzle a little kewra water or saffron milk before dum.
- Always strain the yakhni to avoid excess whole spices in the pulao.
Final Thoughts
This Punjabi Yakhni Pulao recipe is the perfect blend of tradition and taste. With its tender meat, rich broth, and fluffy Al Ghazal Basmati Rice, it delivers a truly flavourful pulao that’s authentic and satisfying.
So, whether it’s a family dinner or a festive celebration, choose Al Ghazal’s high quality rice to bring out the essence of this mouth watering recipe. Every grain of rice tells a story of tradition, aroma, and perfection.
