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Meat, South and Southeast Asian

Lamb Yakhni Pulao with Raita

Lamb yakhni pulao is a basmati rice dish cooked in a lamb broth with whole spices, served with a cucumber mint raita. It serves 4 people, takes about 1 hour 30 minutes, has a medium difficulty level, and costs around €4.00 per person. The key to success is the yakhni, the strained broth, which needs to be well seasoned before you cook the rice in it.

For a dinner that fills the whole house with good smells, I suggest a yakhni pulao, rice cooked in a fragrant lamb broth, with a cool raita on the side.

Lamb Yakhni Pulao with Raita
Total time
1 h 30
Difficulty
Medium
Cost per person
€4.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Lamb yakhni pulao stands out for its lightly golden rice, plumped up by a lamb broth simmered with cinnamon, cardamom, and cloves. Every grain stays firm and fragrant, nothing like plain white rice. The lamb, slow cooked then browned in a pan, adds richness and deep color to the whole dish.

This is a dish for a Sunday or an evening when you have a bit of time, since the broth needs a slow simmer. With Mon Chou, you know exactly when to start each step so everything comes together at once. The cool raita, made from yogurt and cucumber, balances out the spices and also works well for people who prefer milder flavors.

The ingredients

4 people

Butcher

  • Lamb shoulder 600 g

Pantry

  • Basmati riceoften in the pantry 300 g
  • Cinnamonoften in the pantry 1 stick
  • Cardamom podsoften in the pantry 4
  • Clovesoften in the pantry 4
  • Cumin seedsoften in the pantry 1 tsp
  • Black peppercornsoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 2 tsp
  • Cucumber 1
  • Fresh mint 4 sprigs

Dairy

  • Plain yogurt 250 g

Allergens Lactose

The step by step recipe

  1. Boil the lamb pieces with the cinnamon, cardamom, cloves, pepper, one onion, the garlic, the ginger, and salt, skimming the surface as it cooks. 50 min

    Skim off the foam well during the first few minutes, this keeps the broth clear.

  2. Strain the broth, keeping the meat and about 60 cl of liquid.

    If you don't have enough broth, top it up with hot water.

  3. Brown the other sliced onion in the oil with the cumin seeds, add the drained lamb, and let it color. 10 min

    Well browned meat gives the pulao real depth of flavor.

  4. Add the rinsed rice, pour in the hot broth, cover, and let it cook over low heat. 15 min

    Once the lid is on, don't lift it, the steam finishes cooking the rice.

  5. Mix the yogurt with the grated and squeezed cucumber, chopped mint, and a pinch of salt for the raita, then serve it alongside the pulao.

    Squeeze the cucumber well in a kitchen towel, otherwise the raita turns watery.

Our tips to get it right

  • Pick lamb shoulder pieces with a bit of fat on them, they hold up better during the long simmer and give the broth more flavor.
  • Rinse the basmati rice several times in cold water before cooking, this removes excess starch and keeps the grains from sticking together.
  • Let the pulao rest for 5 minutes off the heat with the lid still on before serving, the rice firms up and separates more easily with a fork.

The variations

  • Swap the lamb for chicken, the broth simmering time then drops to about 25 minutes.
  • For a vegetarian version, replace the meat with cooked chickpeas and use vegetable broth instead of lamb broth.
  • For kids, cut back on the black pepper and cloves, the rice keeps its aroma without too much bite.

What to serve it with

  • A hot cup of chai
  • Warm naan bread
  • A tomato and red onion salad

Storage

The pulao keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the raita, for up to 2 months. Reheat the rice in a pan or microwave with a splash of water so it doesn't dry out, and make the raita fresh right before serving.

Questions about this dish

Can you make the lamb broth ahead of time?

Yes, you can cook and strain the broth the day before, then keep it in the fridge. Reheat the broth before using it to cook the rice, the rest of the recipe then takes about 25 minutes.

What rice can you use instead of basmati?

A regular long grain rice also works, but basmati keeps its firm texture and fragrance better. Avoid short grain rice, it would turn sticky in this kind of dish.

Why squeeze the cucumber for the raita?

Cucumber releases a lot of water, and a watery raita won't coat the rice well. Squeeze it in a clean kitchen towel to keep a creamy texture.

Can you remove the whole spices before serving?

Yes, you can pull out the cinnamon stick, cloves, and cardamom pods once the rice is cooked. They've already released all their flavor during cooking.

How long does it take to make a lamb yakhni pulao with raita?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb yakhni pulao with raita?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb yakhni pulao with raita cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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