Yakhni Pulao is a flavorful and aromatic rice dish originating from the Kashmiri cuisine. It’s made with basmati rice cooked in a flavorful broth called “yakhni” along with meat, usually lamb or chicken, and a blend of spices. Here’s a detailed recipe to make Yakhni Pulao:
Ingredients:
For Yakhni (Broth):
- 500g lamb or chicken pieces
- 2 onions, sliced
- 4 cloves of garlic
- 1-inch ginger, sliced
- 2 black cardamom pods
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- Salt to taste
- 6 cups water
For Pulao:
- 2 cups basmati rice, washed and soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 4-5 green cardamom pods
- 1 bay leaf
- 1 tsp turmeric powder
- Salt to taste
- Fried onions for garnish
- Chopped coriander leaves for garnish
- Sliced almonds and cashews for garnish (optional)
Instructions:
For Yakhni (Broth):
- In a large pot, combine meat, sliced onions, garlic, ginger, black cardamom, green cardamom, cloves, cinnamon stick, bay leaf, salt, and water.
- Bring it to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours until the meat is tender and the yakhni is flavorful.
- Once done, strain the yakhni and set aside. Reserve the cooked meat for later use.
For Pulao:
- Heat ghee or oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
- To the remaining onions in the pot, add cumin seeds, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for a minute until fragrant.
- Add the soaked basmati rice and fry for 2-3 minutes until the rice grains are lightly toasted.
- Pour in the strained yakhni (broth) and add turmeric powder and salt to taste. Bring it to a boil.
- Once it starts boiling, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes or until the rice is tender and all the liquid is absorbed.
- Once done, fluff the rice gently with a fork. Add the cooked meat pieces on top.
- Garnish the Yakhni Pulao with fried onions, chopped coriander leaves, and sliced almonds and cashews (if using).
- Serve hot with raita or salad.
Enjoy the aromatic and flavorful Yakhni Pulao!
