Recipe by: Tanushree Mathur

Serves: 5- 6

Special Equipment: Pressure Cooker


  • ½ kg lamb with bone
  • 3 large onions, sliced finely
  • A piece of muslin cloth for bouquet garni
  • 2 bay leaves
  • 4 green cardamoms
  • 2 black cardamoms
  • 4 cloves
  • 10-12 black pepper seeds
  • 1 Tbls cumin
  • 2 cinnamon sticks
  • 2 dry red chili
  • 1 Tbls coriander powder or seeds
  • 1 inch piece ginger, grated
  • 4 flakes garlic grated
  • 2 cups rice, soaked
  • ½ tsp cumin seeds
  • Fried onions to garnish
  • Salt to taste
  • 1-2 Tbls ghee (Indian clarified butter) – see photo



  • Wash lamb thoroughly and put it in the pressure cooker with onions, salt and 4 cups water.
  • Prepare the bouquet garni and tie tightly with a string. Add it to the pressure cooker.
  • Close the lid and pressure cook on a slow fire for 20 mins. The cooking time depends on the cut of lamb.
  • Open the cooker once the pressure is released.
  • Check that the meat is done. Cook for some more time, if required.
  • Cool the mixture.
  • Squeeze the bouquet garni to extract all the juices.
  • In another large pan or rice cooker, heat ghee and sauté́ cumin till fragrant.
  • Drain the water from the rice and add to the cumin. Stir and add the lamb with yakhni (gravy). The yakhni should be approximately 6 cups. Add water, if required.
  • Cover and cook until the rice is done.
  • Garnish with fried onions.
  • Serve hot with raita.

Download PDF here: Tanushree Lamb Yakhni Pulao