Yakhni Puloa
Indulge in the fragrant symphony of spices and perfectly cooked basmati rice with Yakhni Pulao, a classic South Asian delicacy that's as comforting as it is flavorful. This one-pot dish masterfully combines tender, bone-in goat or chicken with a robust broth (yakhni) simmered with warming whole spices like cinnamon, cardamom, and cloves. The rice is gently cooked in the infused broth, absorbing layers of rich flavor while remaining fluffy and aromatic. Enhanced with creamy yogurt, golden-fried onions, and a fresh garnish of coriander, mint, and optional lemon slices, Yakhni Pulao strikes the perfect balance between subtle and bold. Perfect for festive gatherings or an elevated weeknight dinner, this recipe is a celebration of traditional cooking techniques and soul-warming ingredients.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Bone-in goat or chicken
- 2 medium Onion
- 6 pieces Garlic cloves
- 2 inches Ginger
- 4 pieces Whole green chilies
- 1 cup Yogurt
- 4 tablespoons Ghee or oil
- 1 inch Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 2 pieces Bay leaves
- 8 pieces Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 2 teaspoons Salt
- 6 cups Water
- 2 tablespoons Fresh coriander
- 2 tablespoons Fresh mint leaves
- 4 pieces Lemon slices (optional)
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain and set aside.
Slice one onion thinly and finely chop the other. Mince the garlic and ginger, and set aside.
In a large pot, combine the goat/chicken, 4 cups of water, cinnamon stick, green cardamom, cloves, bay leaves, black peppercorns, cumin seeds, coriander seeds, salt, and half of the minced garlic and ginger. Bring to a boil, then lower the heat to simmer for 25-30 minutes or until the meat is tender and the broth (yakhni) is flavorful.
Strain the broth into a bowl using a sieve, and separate the meat pieces. Discard the whole spices from the broth.
Heat ghee or oil in a heavy-bottomed pot. Add the sliced onion and fry until golden brown. Remove half of the fried onion and set it aside for garnish.
Add the chopped onion, remaining minced ginger and garlic, and whole green chilies to the pot. Sauté for a couple of minutes until aromatic.
Add the cooked meat to the pot, followed by yogurt. Mix well and cook on medium heat for 5-7 minutes until the meat is well-coated with the yogurt and spice mixture.
Pour in the strained yakhni (broth) and bring the mixture to a boil. Adjust salt if needed.
Add the drained rice to the pot and gently stir to combine with the broth and meat. Ensure the liquid covers the rice by about 1/2 inch; add more water if necessary.
Cover the pot with a tight-fitting lid and cook on medium heat for 5-7 minutes. Then, reduce the heat to low and let it simmer for 15 minutes, or until the rice is cooked and the liquid has evaporated.
Turn off the heat and allow the pulao to rest for 10 minutes, covered, to let the flavors meld.
Garnish the Yakhni Pulao with the reserved fried onions, chopped fresh coriander, mint leaves, and optional lemon slices before serving.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5425 mg | 236% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 36.5 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 906 mg | 70% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
