Yakhni Pilau (Rice with boiled meat)

  • Servings : 4
  • Prep Time : 1:30 h
  • Cook Time : 55m
  • Ready In : 2:25 h


  • 450 g white long grain rice, preferably basmati
  • 700–900 g lamb on the bone or 1 small chicken, cut into pieces
  • at least 570 ml water
  • 2 medium onions, chopped
  • 50 g carrots, chopped into 2.5 cm pieces
  • 2 tsp char masala
  • ¼ tsp saffron (optional)
  • 1-2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • salt and pepper (or green Chili)


Step 1

Rinse the rice several times in cold water until it runs clear. Add fresh water and leave the rice to soak for at least half an hour.

Step 2

Wash meat and add it in preassure cooker with oil, onions, galic, char masala, salt and pepper. Brown the meat for 5 minutes.

Step 3

Add water and carrots. Cook it for 15-20 minutes or until meat is soft.

Step 4

Strain the stock and put into the casserole.

Step 5

Drain the rice well and add it, followed by the meat and vegetables; the rice and meat should be covered by about 1 cm of stock.

Step 6

Bring to the boil, cover with a lid, turn down the heat slightly, and boil gently until the rice is tender and the liquid has evaporated.

Step 7

To finish off the rice, place the casserole with a tight-fitting lid n a preheated oven at 150°C (300°F, mark 2) for 20–30 minutes; or leave it in a tightly covered pan on top of the stove, over a very low heat, for the same length of time.

Step 8

To serve, mound the rice, meat and carrots on to a large dish.

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