Yakhni Pulao

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Yakhni pulao is a fragrant and flavorful rice dish from the Indian subcontinent, particularly popular in the North Indian and Pakistani regions. The dish is made by cooking basmati rice with meat (usually chicken or lamb) that has been previously cooked in a broth made with aromatic spices such as cumin, cardamom, cinnamon, cloves, and bay leaves, along with ginger and garlic. This broth, also known as yakhni, is made by simmering the meat with the spices for a long time, allowing the flavors to infuse into the broth.

Once the broth is ready, the rice is cooked in it along with caramelized onions and other seasonings such as green chilies, mint, and coriander. The result is a deliciously fragrant and flavorful rice dish with tender, juicy pieces of meat that have absorbed the flavors of the spices and herbs used in the broth. Yakhni pulao is often served with raita, a yogurt-based side dish, and/or a variety of chutneys and pickles. It can be enjoyed as a main course on its own or as a side dish with other Indian curries.

Yakhni Pulao Ingredients

2 cups (500 grams) basmati rice1/4 cup oil1 large onion500 grams mutton/chicken/beef1 inch ginger piece1/2 pod garlic1 tbsp salt1 tsp white cumin seeds2 tbsp coriander seeds1.5 Tbsp fennel seeds4 cups water1 black cardamoms6-7 cloves10-12 black pepper corns1 star anise (optional)2 green chili (optional)1 inch cinnamon1 bay leaf

Instructions

1. Add meat, water, ginger, garlic, 1/2 onion, 1 tbsp salt, 4-5 pepper corn, 4-5 cloves, 1 inch cinnamon, 1.5 Tbsp fennel seeds, 2 Tbsp coriander seeds, 1 black cardamom, star anise and 1 bay leaf. Let everything cook until chicken is tender.2. Strain the broth. Keep it aside. Keep the chicken pieces in a plate aside.3. In a big pot cooking oil and add onion slices. Fry till golden brown.4. Add meat to the pot and roast well over medium high flame.5. Add in the broth little less than double the rice (3.5 glass). Let it boil.6. Add the rice in (2 glass).7. Let it cook on high heat until all the water evaporates and place a lid and keep it on very low heat for 20-25 minutes. Or in instant pot use rice option and cook for 8 minutes.8. Once they are done fluff the pulao rice , dish out and serve with kebab, salad, raita and chutney.