Peppy Pulao

Lamb Pulao

  • 15m

    prep time

  • 25m

    Cook Time

  • 16



  • 1 kilogram Mutton
  • Salt
  • 1 small bunch Garlic
  • 1 Ginger
  • 1/2 teaspoon piece Aniseeds
  • 1 teaspoon Coriander
  • 1/2 teaspoon Black Cumin Seeds
  • 1/4 teaspoon White Cumin Seeds
  • 1 kilogram Kohinoor Xtra Long Gold Basmati Rice
  • 2 medium Onions
  • 2 tablespoon Yoghurt
  • 4 Green Chillies
  • 4 Cardamom Pods
  • 1 cup Cooking Oil
  • 8 cup Mutton Stock

Nutrition information

Nutrition information coming soon.


  • Combine all of the first Ingredients in a muslin cloth and tie it with a string.

  • Prepare Stock:

  • Pour 10 cups water into a pan and to it add: ginger, garlic, salt, mutton, and the muslin cloth and bring to a boil. Let simmer and cook until mutton is well tender. Sieve the mixture by separating the meat. (Do not open the muslin bag - just squeeze it firmly to extract all juice from it.)

  • Prepare Yakhni:

  • Heat oil in a heavy based pan. Fry onions until golden brown. Remove half of the onions from the pan and place them on a paper towel. Add yogurt, cardamom pods, and green chillies in the other half of onions. Saute for a few minutes. 

  • Add mutton and fry for about 5 minutes or so. Add stock and cover. When it comes to a boil add rice and salt. Stir gently to mix all Ingredients. Cover with a tight fitting lid. 

  • Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm. 

  • Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. Finally sprinkle fried onions on top.