Best 2 Yakhni Pulao Recipes
**Yakhni Pulao: A Culinary Symphony of Fragrant Rice and Succulent Meat**
A fragrant symphony of aromatic rice and succulent meat, Yakhni Pulao is a classic Pakistani dish that tantalizes taste buds with its rich flavors and enticing aromas. This delectable rice dish, often served as the centerpiece of special occasions and celebrations, is a harmonious blend of tender, slow-cooked meat, fluffy basmati rice, and an array of aromatic spices. As you dive into a plate of Yakhni Pulao, the first thing that hits you is the heavenly aroma, a symphony of cardamom, cumin, coriander, and bay leaves, dancing together in perfect harmony. Each fluffy grain of rice, infused with the essence of the succulent meat and aromatic spices, bursts with flavor in your mouth, leaving you craving for more. Whether you prefer the tender lamb or the melt-in-your-mouth chicken, the meat in Yakhni Pulao is always cooked to perfection, falling apart effortlessly and adding a rich depth of flavor to the dish. Accompanied by a refreshing cucumber and yogurt raita, Yakhni Pulao is a culinary masterpiece that will leave you feeling satisfied and fulfilled.
PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA
After so many try outs I finally came with the right fusion for this recipe. Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan's Punjab province. If you don't want the Karachi style you can omit tomatoes, anise seeds and fresh mint.
Provided by The UnModern Woman
Categories One Dish Meal
Time 1h
Yield 8 3/4 cup servings, 8 serving(s)
Number Of Ingredients 28
Steps:
- Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
- In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
- Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
- Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
- Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
- Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
- Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
- Enjoy with chutney or cucember raita.
Nutrition Facts : Calories 375.9, Fat 17.5, SaturatedFat 4, Cholesterol 44.5, Sodium 639, Carbohydrate 39.1, Fiber 2.2, Sugar 1.8, Protein 15.3
YAKHNI PULAO
A delicious North Indian Dish made with rice and mutton. It gets its name from the "yakhni" (meat stock) that it is cooked in. Can be had with a simple yogurt Raita.
Provided by Nabiha
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Gently wash and soak the rice in water. Set aside.
- Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
- Remove all the spices and strain the stock.
- The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
- Keep the mutton pieces separately.
- In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
- Add half the sliced onions and fry till light brown.
- Add the mutton and the beaten yogurt and fry for a few minutes.
- Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
- Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
- Heat a little oil in a pan and fry the remaining onions till brown.
- Sprinkle the fried onions over rice just before serving.
Tips:
- For the best flavor, use high-quality basmati rice. It has a long grain and a nutty flavor that is perfect for this dish.
- If you don't have any yogurt on hand, you can substitute sour cream or buttermilk.
- If you want a spicier dish, add a teaspoon of garam masala or chili powder to the yogurt mixture.
- Garnish the pulao with chopped cilantro, mint, or green onions before serving.
- Serve the pulao with a side of raita or chutney.
Conclusion:
Yakhni pulao is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover chicken or lamb, and it can also be made with vegetables. The yogurt and cream give the pulao a rich and creamy flavor, and the spices add a warm and inviting aroma. Serve the pulao with a side of raita or chutney, and enjoy!
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