Lamb yakhni pulao
Rice cooked in a clear, spiced lamb broth, fragrant but gentler than a biryani.
- Time1 hr 45
- LevelMedium
- Costabout £2.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the lamb in a large pan with the water, half the onion, the garlic and ginger paste, black cardamom, cinnamon, peppercorns and salt. Bring to the boil, then simmer for 1 hour until the lamb is tender.
60 min - 2
Strain the broth into a jug. Keep the lamb. You need about 600 ml of broth, so add water if there is less.
- 3
Heat the oil in a clean pan and fry the rest of the onion for 15 minutes until deep brown.
15 min - 4
Add the cumin seeds, green cardamom, cloves and lamb. Fry for 5 minutes.
5 min - 5
Drain the rice and add it with the whole green chillies. Pour in the hot broth. Bring to the boil, cover, and cook on the lowest heat for 12 minutes.
12 min - 6
Turn off the heat and leave covered for 10 minutes. Fluff with a fork and serve with raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.