Yakhni Pulao
Total Recipe Yield: 4servings
Portion Size: 1000 grams
Vegan:
LO Vegetarian: No
Contains Pork:
Contains Alcohol:
Ingredients
- 2 cups Basmati rice
- 2 bay leaves whole
- 4 cloves whole
- 4 cardamom whole
- 1/2 teaspoonblack peppercorn whole
- 1” cinnamon stick
- 1/2 teaspooncumin seeds
- 1 large onion thinly sliced
- 3 tablespoons whisked yogurt
- Salt to taste
- 4 tablespoons ghee or vegetable oil
- 500 gramslamb or goat
- 4 garlic cloves
- 2 inch ginger julienned
Directions
- In a pressure cooker or insta pot or big pot add meat, garlic, ginger and 4 cups water and cook until meat is done. That’s your stock for cooking the rice later.
- In the same pot or a separate pot heat oil, add the dry spices, onions until onions are browned
- Add the cooked meat, brown it for a few minutes
- Add the yogurt and rice, sauté for a few minutes
- Add the stock from earlier. Let it all come to a boil then lower the heat and cover the pot. Cook until most of the liquid is absorbed.
- Turn off the heat and let it rest for 15 minutes before serving.
- Fluff the rice and garnish with cilantro and fried onions.
Why did you choose to submit this recipe?
"Our son Rishab loves this one pot dish and I always make it for him when come home. It’s very special to us because Rishab’s grandmother used to cook it. It’s a dish from her birthplace in the northern regions of current day Pakistan. Basically it’s rice cooked in meat broth. We had taken Rishab to see her and she’s made a big batch of it. And she sent us back with Tupperwares of it too. She passed away a few days after we visited her but ate the dish cooked by her for many days after. I hold the recipe close to my heart." -Richa Bhatnagar