Ainy Cooks

IMG_8507The taste and aroma of Punjabi pulao is very different. In Pakistan different regions have different styles of pulao making. I will try to share all with you on this website. This is an authentic recipe because my mother belongs to Gugranwala and she used to make pulao with this method.


Mutton/Beef with bones 1/2 kg
Rice (soaked for 1/2 hour) 1/2 kg
Garlic 1/2 pod
Ginger 2 inch piece
Saunf 1.5 tbsp
Sabut Dhania 1 tbsp
Onion (sliced) 1 large
Sabut Garam Masala 1 tbsp
Oil/Ghee 1 cup
Ginger Garlic Paste 1 tbsp
Salt as desired


  • Add 8-9 cups of water in a pot and ghost.
  • Now make a potli(pouch) by adding other ingredients and salt.
  • Let it cook till meat is tender.
  • Now squeeze the juices from potli and discard it.
  • Drain meat from yakhni  and set aside both yakhni and meat.


  • Add oil and onions in a pot and fry till onions are golden brown.
  • Now add garam masala, g/g paste and stir it.
  • Add meat and fry it for 5 mins.
  • Now add yakhni. You can add some salt if you want.
  • Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.
  • Serve hot with kebabs and raita 🙂

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