Yakhni Pulao (यखनी पुलाव)

Yakhni Pulao is a traditional dish from Kashmiri cuisine, known for its aromatic flavors and delicate taste. This dish is made with fragrant basmati rice, tender pieces of meat, and a blend of whole spices, creating a rich and flavorful rice pilaf.

Yakhni Pulao (यखनी पुलाव)

Ingredients

  • 500g lamb or chicken, cut into pieces
  • 2 cups basmati rice, soaked for 30 minutes
  • 1 onion, thinly sliced
  • 4 cups water
  • 1 cup yogurt
  • 1-inch ginger, grated
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • Salt to taste
  • 2 tablespoons ghee or oil

Instructions

  1. In a large pot, heat ghee or oil over medium heat. Add the whole spices (cloves, cardamom, cinnamon, cumin seeds, fennel seeds, and bay leaf) and sauté for a minute until fragrant.
  2. Add the sliced onions and cook until they turn golden brown.
  3. Add the meat pieces and cook until they are browned on all sides.
  4. In a separate bowl, whisk the yogurt until smooth. Add the grated ginger and salt, then mix well.
  5. Pour the yogurt mixture into the pot and stir to combine with the meat and onions.
  6. Add water to the pot and bring it to a boil. Reduce the heat, cover the pot, and let the meat cook until tender.
  7. Once the meat is cooked, add the soaked rice to the pot. Cover and cook until the rice is tender and the liquid is absorbed.
  8. Fluff the rice with a fork and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

Large pot Whisk Cooking spoon Cutting board Knife

Tools

Fork

Serving suggestions

Yakhni Pulao can be served with raita (yogurt sauce), salad, or pickles.

Tips & tricks

For a vegetarian version, you can replace the meat with mixed vegetables like carrots, peas, and potatoes.

Cost

$15