Yarkhandi Pulav By Ranveer Brar

Yarkhandi Pulav

Chef Ranveer Brar narrates an interesting story about Yarkhandi Pulaoo and its origin in the Indo-Chinese border. Made with some basic spices, this pulav tastes amazing and will make you drool.
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Cooking Time

20-30 Min

Meal Type


Preparation Time

7-10 Min



Rate This Recipe6


  • 1 kg mutton
  • salt as per taste
  • 3 tbsp desi ghee
  • 2 black cardamoms
  • 4-5 green cardamoms
  • 2 tsp black peppercorns
  • 2 inch cinnamon
  • 2 medium size carrots grated
  • 2 tbsp curd
  • water as required
  • 2 cups soaked basmati rice
  • 200 ml milk


  1. 1

    Marinate the mutton with salt.
  2. 2

    In a pressure cooker, heat ghee and add black cardamoms, green cardamoms,black peppercorns, cinnamon and mutton. Saute the mutton on low flame.
  3. 3

    Add grated carrot, curd and water and pressure cook the mutton for 2 whistles.
  4. 4

    Heat water in a pot, add ghee, a pinch of salt and soaked rice. Boil the rice until 80% done With the help of a sieve, separate the rice and water.
  5. 5

    Separate the yakhni and mutton using a sieve Add milk to the yakhni and mix well.
  6. 6

    Transfer the mutton pieces to a pot and layer it with cooked rice and yakhni mixture. Cook it until rice is completely done Yarkhandi pulaoo is ready to serve.

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