SPECIAL YAKHNI PULAO RECIPE

Special Yakhni Pulao Recipe: A Unique and Simple Delight

Yakhni Pulao is a flavorful and aromatic dish that originates from the rich culinary traditions of South Asia. This dish is different from regular pulao due to its special preparation method, where the rice is cooked in a spiced meat broth (yakhni), infusing it with deep, savory flavors. If you are looking for a simple yet unique way to prepare Yakhni Pulao, this recipe is perfect for you.

Ingredients:

For Yakhni (Broth):

• 500g bone-in mutton or chicken
• 6 cups water
• 1 onion (sliced)
• 4-5 cloves garlic
• 1-inch ginger (sliced)
• 1 bay leaf
• 1 cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1 black cardamom
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• Salt to taste

For Pulao:

• 2 cups basmati rice (soaked for 30 minutes)
• 1 large onion (thinly sliced)
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 green chili (optional)
• 2 tablespoons yogurt
• Fresh coriander and mint for garnish
• Fried onions for garnish (optional)

Instructions:

Step 1: Prepare the Yakhni (Broth)

1. In a large pot, add the mutton or chicken along with the sliced onion, garlic, ginger, and all the whole spices (bay leaf, cinnamon, cardamoms, cloves, cumin, and peppercorns).
2. Pour in 6 cups of water and add salt to taste.
3. Bring it to a boil, then cover and simmer for 45-60 minutes (for mutton) or 20-25 minutes (for chicken) until the meat is tender.
4. Strain the broth, keeping the liquid separate. Discard the whole spices and onions, but set aside the cooked meat.

Step 2: Cook the Pulao

1. Heat ghee or oil in a large pan. Add sliced onions and sauté until golden brown.
2. Add cumin seeds and let them crackle. Then, add the cooked meat and sauté for 2-3 minutes.
3. Stir in yogurt, garam masala, coriander powder, and green chili. Cook for another minute.
4. Pour in the strained yakhni (broth), ensuring that the liquid is double the amount of rice (i.e., 4 cups for 2 cups of rice).
5. Bring the broth to a boil, then add the soaked rice. Stir gently and let it cook on medium heat until most of the liquid is absorbed.
6. Cover with a tight lid and let it cook on low heat (dum) for 10-15 minutes until the rice is fully cooked and fluffy.

Step 3: Garnishing and Serving

1. Fluff up the rice with a fork and garnish with fresh coriander, mint, and fried onions.
2. Serve hot with raita, salad, or a side of pickles for a complete meal.

Tips for the Perfect Yakhni Pulao:

• Always use aged basmati rice for the best texture.
• Adjust the spice level according to your preference.
• Use bone-in meat for a richer broth.
• If you want a stronger flavor, you can dry roast the whole spices before adding them to the broth.

This special Yakhni Pulao is a comforting dish that combines the richness of spiced broth with the fluffiness of perfectly cooked rice. It’s ideal for family dinners or special occasions, offering a taste of tradition with a simple cooking method. Enjoy your homemade Yakhni Pulao and impress your loved ones with its delightful aroma and taste!