Yakhni Pulao

Yakhni pulao is a light, yet full flavored rice dish. The Yakhni or the broth is where all the flavor lies, the more flavorful, rich and aromatic your broth is, the better the pulao. It’s simply irresistible with a spicy curry.

If you’ve been a reader of the blog for a while, you already know how inquisitive I can be about new food, the food I love and I don’t rest easy until I get the recipe. I’ve always been intrigued by different dishes from different regions of India and the World.

My hubby’s very good friend comes from a royal family in Aligarh, India. His mom is a stunner, has a glow about her. I still remember meeting aunt and uncle for the first time here in US. They had invited us for dinner. As a young bride, very protected..I was quite nervous and overwhelmed, before meeting them. After our initial introductions, the conversations flowed  easily and comfortably. Aunt brought out shammi kababs, mantu dumplings and samosas and I immediately knew, we had something in common. FOOD. She started explaining how her family bawarchi/chef was the best and he was taught by his granddad who was also a royal chef. Aunty learnt a lot from him. I could sense how passionate aunt was about food when she explained in detail how to make the perfect chai.

Aunty laid out a buffet after an array of wonderful appetizers. I was stuffed, but looking at the  kebabs, curries and this Pakistani Yakhni pulao,  my appetite came back with a vengeance.   That was the first time I had this pulao, and it was about 26 years ago. I vividly remember my first spoonful of pulao with glossy mutton curry, nothing like I had ever eaten before. It was lightly colored, didn’t look spicy, I had my doubts about it. But, one spoonful and I had many questions that followed. I still remember aunty telling me the recipe in detail and I wrote it down on a paper. She almost requested in an authoritative tone: ” please use only goat meat, beta and no shortcuts.”

I’ve made this Pakistani yakhni pulao many times, and every time I make it, I send a picture to aunty. She nods in approval at the color, and I’ll always be thankful to have learnt so many authentic dishes from Royalty, herself.

A traditional Pakistani Style Goat Yakhni pulao takes a couple of days to make and mutton or goat meat is used. It cannot be compared to biryani. This style of Pulao is flavorful, robust without heavy doses of spices swimming around the pulao.

How to make Goat meat Yakhni/Stock

To make the Yakhni, you need good quality goat meat, whole spices, onion and garlic. Try not to add any turmeric powder. You don’t want the stock to change color. Using a cheese cloth is traditional. But, since we strain everything out, I add all the spices directly like aunt said. Making the stock in a pot and letting it simmer for 2 hours is what gives you the best Goat Yakhni Pulao. You can also use a pressure cooker, a slow cooker, an instant pot to make the stock. Once the stock is cooked, strain it and take the pieces of mutton and shred it apart. Set aside.

How to make the Pakistani Yakhni Pulao

Goat Yakhni Rice or Puloa is make with good quality basmati rice. Traditionally only ghee was added to make the pulao. In order to keep the color intact, without getting it too yellow, too orange or too red, avoid red chili powder, turmeric powder, tomatoes. Brown the onion, ginger garlic paste and the mutton. You want the mutton to get some color on them. Cook the rice with the yakhni we’ve made. It is perfection.

It’s simple, yet so complex.

Goat Yakhni Pulao

 

Print

Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

 

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Indian/Pakistani

Serves: 4-6

Ingredients

For the Yakhni

• 1 pound or about 500 grams of goat meat/mutton
• 1 large onion, sliced in half( leave the peel on)
• 1 head of garlic (sliced in the middle with peel)
• 2 inch ginger, sliced
• 4 cloves
• 3 cardamom
• 1 bay leaf
• 2 inches cinnamon
• 1 tsp cumin seeds
• 2 tbsp coriander powder
• 1 mace
• 1 tbsp white pepper or black pepper, whole

For the Yakhni Pulao

• 3 cups basmati, soaked for 20 minutes
• 4-5 tbsp ghee or vegetable oil (traditionally ghee is used)
• 1 tsp each of shahi jeera and cumin seeds
• 1 large onion, thinly sliced
• 1 tbsp fresh ginger/garlic paste
• 10 cashews
• 4 green chilies slit in the middle
• ⅓ cup beaten full fat yogurt
• 4 cups of yakhni
• pinch of nutmeg powder
• kewra water (optional)

Instructions

Yakhni

1. Use a large sauce pot, a pressure cooker, slow cooker or instant pot. Time will vary with each. I used a pressure cooker and left it for 6-7 whistles. Make the 'bouquet garni' or a Spice Potli, Use a clean muslin cloth and place the whole spices, tie it and drop it in the pot. Or just dump all the spices directly, like how I like it.
2. Add the water, mutton, onion garlic, ginger, salt and bring it to a boil. Simmer, cover and cook for 6 whistles. Turn off the heat and let it sit for an hour.If you are using a stock pot, let it cook slowly for about 2 hours.
3. Strain the stock. Take the goat meat pieces and shred it. Keep the stock with mutton pieces aside. The 'yakhni' is ready.

Yakhni Pulao

1. In a wide pan with a heavy bottom, heat ghee on medium heat. Add the shahi jeera, cumin seeds, and onions. Fry the onions very well until golden brown, add the ginger and garlic paste, green chilies, salt,stir fry for about 3 minutes.
2. After 3 minutes, add the mutton pieces and get some color and crust on it before adding the yogurt. Mix.
3. Add the yakhni, soaked & drained rice to the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up. Sprinkle some nutmeg powder, little kewra water.
4. Add a tablespoon of ghee and cover the pot with foil or a cloth so that the flavors don't escape from the Yakhni Pulao. Cover with a tight lid.
5. Let the Yakhni Pulao on low heat for 15 minutes or till rice is done. After 15 minutes, switch off the stove, let it sit for 15 minutes before serving. and it is ready to be served.
6. Cashews to garnish.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251

f you make this Goat Yakhni Pulao,  *Please do tag me on Instagram @foodfashionparty, using the hashtag #foodfashionparty and and rate the recipe.  Check out my book MASALA AND MEATBALLS.

Stay in touch for more delicious food on Instagram and Pinterest.