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.
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
- 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.
- Add the sliced onions and cook until they turn golden brown.
- Add the meat pieces and cook until they are browned on all sides.
- In a separate bowl, whisk the yogurt until smooth. Add the grated ginger and salt, then mix well.
- Pour the yogurt mixture into the pot and stir to combine with the meat and onions.
- Add water to the pot and bring it to a boil. Reduce the heat, cover the pot, and let the meat cook until tender.
- 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.
- 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