Yakhni Pulao

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Yakhni Pulao: A Fragrant Rice Delight from the Mughal Era

Discover Yakhni Pulao, a subtly spiced rice dish originating from the Mughal kitchens of the Indian subcontinent. More than just a rice dish, it’s a culinary journey through history, a testament to the rich flavors and aromas that define Mughal cuisine.

Yakhni, meaning “broth,” is the heart of this exquisite Pulao. The preparation begins with simmering meat (typically lamb or chicken) in a flavorful broth infused with whole spices like cardamom, cinnamon, cloves, and bay leaves. This slow simmering process allows the meat to become incredibly tender while imparting its essence into the broth. The aromatic yakhni is then used to cook the rice, most commonly basmati, which absorbs the savory liquid and becomes infused with the spices.

The beauty of Yakhni Pulao lies in its delicate balance of flavors. It’s not fiery or overtly spicy but rather subtly fragrant, allowing the natural flavors of the meat and rice to shine through. Additional ingredients such as fried onions, yogurt, and nuts can be incorporated to enhance the texture and taste. Some variations include dried fruits like apricots or plums, adding a touch of sweetness to the savory profile.

Yakhni Pulao is often served as a centerpiece at special occasions and celebrations. It pairs beautifully with raita (yogurt dip) and a side of korma or curry. It’s a comforting and satisfying meal, perfect for sharing with family and friends.

Beyond its delicious taste, Yakhni Pulao offers a glimpse into the culinary traditions of a bygone era. Experience the magic of Mughal cuisine with every flavorful bite of this classic dish. Search for “Yakhni Pulao Recipe” online to try making this fragrant rice dish at home.

Ingredients For Spice Bag

Whole Coriander Seeds 2 tbl.spFennel Seeds 2 tbl.spCinnamon Sticks 2 pieceStar Anise Flower 3Green Cardamom 6Black Cardamom pod 1Cloves 1/2 tspBlack Peppercorns 1 tspBay Leaves 3Pouch or Piece of Muslin Cloth to make Spice Bag**Add whole spice in pouch and tie up tightly.

Pulao Stock

Beef / Mutton 750 gmWater 2 litresGarlic peeled Whole BulbOnion 1 medium cut into 4 pieces

Ingredients For Pulao

Oil 1/2 cupOnions 3 medium thinly slicedWhole Cumin Seeds 1 tspGinger Garlic paste 1 tbl.spGreen Chili paste 1 tspYogurt 1 cupBasmati Rice 2 cups soaked as per packet instructionsMace, nutmeg, cardamom powder 1/4 tsp

Steps

1. Add Beef or Mutton in deep pan along with 2 litres water, garlic cloves, onion , salt and spice bag.2. Let the boil come on high flame, then cover the pan with lid on slow flame and let it cook until meattender.3. Once meat tender discard the spice bag and strain the stock and set aside for later use.4. Now in a separate pan add 1/2 cup oil, once oil heated add onion and saute until slightly brown.5. Now add in cumin seeds, ginger garlic and green chili paste. Saute on medium high flame until aromacomes off.6. Add pre boiled meat in pan and saute for a minute then add well whisked yogurt in pan and roast untilyogurt moisture dries-up and oil separate from oil.7. Then Add rice and prepared Yakhni in pan , Yakhni level should be only 1 inch up from rice,this is the key of perfectly cooked rice.8. Sprinkle mace, nutmeg and green cardamom powder in rice and let it cook on high flame.9. Once rice start boiling check salt and adjust according to your taste.10. Cover with lid and cook on medium high flame, check water level after 5 minutes then cover againand let it cook on low flame until all the moisture dries-up.Love SanaWelcome to Lets celebrare together – 75th Independence DayWith talented Pakistani-Indian bloggers with love hosted by lovely @aapiz.corner & @naziyafzal