Yakhni Pulao is a classic Indian dish that combines fragrant basmati rice with tender pieces of meat cooked in a flavorful broth. This dish is known for its rich aroma and delicious taste, making it a favorite for special occasions and family gatherings.
The secret to a perfect Yakhni Pulao lies in the yakhni, or broth, which is infused with a blend of spices and herbs. The meat is cooked until tender, and the broth is then used to cook the rice, resulting in a dish that is both flavorful and aromatic.
Yakhni Pulao
Ingredients
For the Yakhni (Broth):
- 500 grams mutton cut into pieces
- 1 large onion sliced
- 4-5 cloves garlic
- 1- inch piece ginger sliced
- 2-3 green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4-5 cloves
- 2-3 green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
- 6 cups water
For the Pulao:
- 2 cups basmati rice soaked for 30 minutes
- 2 large onions thinly sliced
- 2 tablespoons ghee clarified butter or oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
- Salt to taste
Instructions
Step 1: Prepare the Yakhni (Broth)
- In a large pot, add the mutton pieces, sliced onion, garlic, ginger, green chilies, cumin seeds, coriander seeds, cloves, green cardamom pods, black cardamom pod, cinnamon stick, bay leaves, and salt.
- Pour in 6 cups of water and bring to a boil. Reduce the heat and let it simmer for about 45 minutes to 1 hour, until the meat is tender and the broth is flavorful.
- Strain the broth and set aside. Remove the meat pieces and discard the whole spices.
Step 2: Cook the Pulao
- In a large pot, heat the ghee or oil over medium heat.
- Add the cumin seeds and let them splutter.
- Add the thinly sliced onions and sauté until they turn golden brown.
- Add the soaked basmati rice and stir gently to coat the rice with the ghee and onions.
- Pour in the prepared yakhni (broth) and add garam masala, turmeric powder, and salt to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, until the rice is cooked and the liquid is absorbed.
- Gently fluff the rice with a fork and add the cooked meat pieces. Mix well.
Step 3: Garnish and Serve
- Garnish the Mutton Yakhni Pulao with chopped fresh coriander leaves and mint leaves.
- Serve hot with raita (yogurt sauce) or a side salad.
Tips and Information
- Rice: Soaking the basmati rice helps it cook evenly and prevents it from becoming mushy.
- Broth: The key to a flavorful Yakhni Pulao is the broth, so make sure to simmer it long enough to extract all the flavors.
- Meat: You can use either mutton or chicken for this recipe, depending on your preference.
Making Mutton Yakhni Pulao at home is a wonderful way to experience the rich and aromatic flavors of Indian cuisine. The combination of tender mutton, fragrant rice, and flavorful broth creates a dish that is both comforting and delicious.
Enjoy this pulao with your favorite side dishes for a satisfying meal!