Thursday, December 9, 2010

Punjabi Pullao (Pilav/Pilaf) Yakhni Pulao پنجابی پلاؤ

Punjabi Pullao (Pilav/Pilaf) Yakhni Pulao

Punjabi pullao is a very famous dish of Punjab, However it is very popular among Turks, Afghan, Irani and even in Iraq with different names and spelling (Pilav/pilaf/pulao).
Here I am disclosing me family recipe of Punjab.


  • 1. Mutton(Lamb/Goat)        750 gram - 1 kg
  • 2. Rice  (Basmati silkly polish)  or any good quality rice 500-600 gram
  • 3. Oil              1 - 1 1/2 cup
  • 4. Tomatoes Chopped      3 nos medium size
  • 5. Yoghurt (beaten) 1 cup
  • 6. Onions chopped     4-5 nos.
  • 7.  Garlic   crushed  1 medium pod
  • 8.  Ginger  crushed   2 inch long piece
  • 9.  Spices ( Salt  2-3 teaspoon, Paprika powder  1 teaspoon, Black pepper whole 15-20 nos., Cardamom brown whole 4 nos., Cardamom green 6-8 nos. whole, Cinnamon 1 inch sticks 2-3 nos., Coriander whole1 teaspoon, Caraway whole 1+1/2  teaspoon, Fennel whole 1+1/2 teaspoon, Cloves whole 8-10 nos., Taj patta (bay leaf) 2 nos.

Cooking procedure: 

  • 1. Heat oil in a pan and add onion to it and fry till golden brown.
  • 2. Now add all spices except fennel and coriander fry for 1 minute,  then add meat and fry,  when meat changes color add garlic , ginger, fennel, coriander and tomatoes and yoghurt to it and fry on medium flame for another 5-6 minutes.
  • 3. Now add 2 glass of water and keep cooking on low flame till meat is well done(tender), it takes 60-90 minutes. Add more water if needed.
  • 4. When meat is tender add rice (pre-soaked in water for 15-20 minutes, and washed), now add enough water as its layer is 1 inch above the rice. (1 1/2 to 2 glasses are needed according to your rice variety and quality. Keep cooking on low flame while stirring on intervals (at lest 10 minutes).
  • 5. when water nears to dries up simmer for 10 minutes.
  • Delicious Punjabi Pullao is ready. serve hot with mint yoghurt raita.

Ucchi Shan Punjabian de (this is Punjabi quote, saying Punjabi's are great people)