It feels impossible to have an Eid party without a rice dish, be it the traditional biryani or the aromatic yakhni pulao. Yakhni pulao is a rice dish where tender, slow-cooked meat (chicken or mutton) is combined with rice and a strained broth. The broth, called yakhni, is what gives it its signature flavour. Yakhni is a white, Kashmiri curry made without the use of turmeric or tomatoes. Though both use whole spices, yakhni pulao tends to be lighter on the stomach than biryani, and is also easier to cook. Yakhni pulao has a subtle, delicate flavour focused on the broth. Yakhni pulao is served with a simple raita, and is perfect for an Eid party where you want the main course to balance the rich starters (like kebabs and samosas) and desserts.
Wash the basmati rice thoroughly until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
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Prepare the meat and yakhni
While the rice soaks, start on your yakhni. In a large pot, combine the meat, water, chopped onion, garlic, ginger, and all the whole spices. Bring to a boil, then reduce the heat and simmer until the meat becomes tender. If using chicken, it can take 20–25 minutes. Mutton usually takes 35–40 minutes. Strain the broth and set aside the yakhni (broth). Keep the cooked meat separate.
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Make the pulao base
Heat oil or ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown and slightly caramelised. Add the ginger-garlic paste and sauté for about 1 minute.
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Add the meat
Add the cooked meat and stir for 2 minutes. Mix in the yoghurt and green chillies, stirring until the yoghurt blends with the masala.
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Add the rice
Add the soaked rice to the pot and sauté gently for 2–3 minutes. Pour in about 4 cups of the reserved yakhni and add salt to taste. Stir lightly.
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Cook the pulao
Cook the meat and rice on medium-high heat until most of the liquid evaporates. Once the rice appears on the surface and only a little liquid remains, cover the pot with a tight lid. Now, reduce the heat to low and cook on dum (steam) for 10–12 minutes until the rice is fully cooked.
Description - Step 7
Garnish and serve
Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice gently and garnish with chopped mint and coriander leaves. Serve hot.
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Indian
Easy
Main Course
