Yakhni Pulao is a much-celebrated dish in South Asian cuisine, characterized by its fragrant and aromatic basmati rice cooked in a flavorful broth (yakhni) made from either chicken or mutton. The spices and meat are simmered to create a stock full of flavor, which is then used to cook the rice, infusing it with every nuance of taste. This dish is often enjoyed on its own or with a side of yogurt or salad, making it a satisfying meal that’s both aromatic and hearty, perfect for festive occasions or family dinners.
Ingredients You’ll Need
- 500g mutton or chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 1 onion, sliced
- 6 cups water
- 2 tbsp cooking oil
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- Spices (2 bay leaves, 1 cinnamon stick, 5-6 cloves, 3-4 cardamom pods)
- Salt to taste
- Fresh cilantro, for garnish
Step-by-Step Instructions
- In a large pot, combine meat, half of the onions, water, and whole spices. Bring to a boil, then simmer for 30-40 minutes to make a flavorful broth.
- Strain the broth and set the meat aside. Measure the broth (you need about 4 cups; add water if necessary).
- Heat oil in another pot, add the remaining onions, and fry until golden. Add ginger-garlic paste and browned meat, sauté for a few minutes.
- Add the broth, bring to a boil, and then add the soaked rice and salt.
- Cook on high heat until most of the water is absorbed. Reduce heat to low, cover, and cook until rice is tender (about 15-20 minutes).
- Garnish with fresh cilantro and serve hot.
Yakhni Pulao is a classic dish in South Asian cuisine, revered for its subtle yet deep flavors that come from cooking rice in a rich and aromatic meat broth. The process begins by simmering meat, typically beef or mutton, with whole spices like cloves, cardamom, and cinnamon to create a flavorful yakhni (broth). This seasoned broth is then used to cook the rice, infusing each grain with the essence of the spices and the richness of the meat.
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