Yakhni Pulao

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Yakhni Pulao is a fragrant and flavorful rice dish that is popular in South Asia, especially in Pakistan and India. It is made by cooking basmati rice in a rich broth made with meat, whole spices, and yogurt. The meat used in yakhni pulao can be chicken, lamb, or beef, and the whole spices typically include cinnamon, cardamom, cloves, and bay leaves.

To make yakhni pulao, the meat is first cooked in water with the whole spices and onion until it is tender and flavorful. The meat is then removed from the broth, and the broth is strained to remove the spices and other solids. The rice is then cooked in the strained broth with the addition of fried onions, ginger-garlic paste, and yogurt.

Yakhni pulao is typically served with raita, a yogurt-based side dish, and can also be accompanied by a variety of curries and other sides. It is a delicious and hearty dish that is perfect for special occasions or as a comforting meal on a cold day.

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