Yakhni Pulao is a flavorful and aromatic rice dish that is popular in the Pakistani and Indian subcontinent, particularly in the Kashmiri cuisine. It is made with long-grain basmati rice, cooked in a broth made with meat and spices. Here's a recipe for Yakhni Pulao:
Ingredients:
- 1 lb. bone-in lamb or chicken
- 2 cups basmati rice, soaked for 30 minutes
- 1 onion, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 cups water
- Fresh coriander leaves, chopped, for garnish
Instructions:
In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
In the same pot, add the remaining 1 tablespoon of oil and the sliced onion. Cook until the onion is lightly browned.
Add the ginger paste, garlic paste, cardamom pods, cloves, cinnamon stick, bay leaf, cumin seeds, fennel seeds, black pepper, coriander seeds, and salt. Stir and cook for 1-2 minutes.
Add the browned meat to the pot, along with 4 cups of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, until the meat is tender and the broth is flavorful.
Strain the broth and reserve it. Remove the meat from the bones and shred it into small pieces. Set the shredded meat aside.
In a separate pot, bring 5 cups of water to a boil. Drain the soaked rice and add it to the pot of boiling water. Cook for 5-6 minutes, until the rice is parboiled. Drain the rice and set it aside.
In the same pot used to cook the meat and broth, add the parboiled rice and the reserved broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-20 minutes, until the rice is cooked and fluffy.
Add the shredded meat to the pot of rice and mix gently. Cover the pot and let it sit for 10-15 minutes, so that the flavors can meld together.
Garnish with fresh coriander leaves and serve hot.
Enjoy your delicious Yakhni Pulao!