Best 2 Yakhni Pulao Recipes

Yakhni pulao is a traditional Pakistani dish that is prepared with rice, meat, and vegetables. It is a popular dish for special occasions such as weddings and parties. The name "yakhni" comes from the Urdu word for "boiled", and it refers to the method of cooking the rice in a flavorful broth made from meat and vegetables. Yakhni pulao is a delicious and aromatic dish that is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA

Pakistani Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pila image

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

Ingredients

2 cups basmati rice (soaked in water for at least half an hour)
1 lb chicken (cut into pieces) or 1 lb mutton (cut into pieces)
3 cups water
1 teaspoon salt
1/2 medium onion (peeled & cut in two pieces)
1/2 teaspoon clove (laung)
1/2 teaspoon whole black peppercorn (sabut kali mirch)
2 black cardamom pods (bari elaichi)
2 cinnamon sticks (dalchini)
1 bay leaf (tez patta)
6 garlic cloves (Lehsan)
2 inches ginger (adrak)
1 teaspoon coriander seed (sukha dhaniya)
1 pinch ground nutmeg (jaifal)
1/4 teaspoon anise (javetri)
1/4 cup oil
1/4 medium onion (thinly sliced)
1 teaspoon cumin seed (zeera)
1 1/2 teaspoons ginger-garlic paste
1/2 medium tomatoes (chopped)
1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala powder
2 green cardamoms (choti elaichi)
1 1/2 teaspoons ground aniseed (saunf)
1 tablespoon mint leaf (chopped)

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

Yakhni Pulao image

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

Ingredients

2 1/2 cups basmati rice
1/2 kg mutton, cut into medium size pieces (leg)
1 large red chile
2 1/2 cm gingerroot
2 teaspoons fennel seeds
2 black cardamom pods (badi elaichi)
2 green cardamoms
4 teaspoons coriander seeds
3 large onions, sliced lengthwise
4 tablespoons ghee or 4 tablespoons oil
2 bay leaves
1 cinnamon stick (2.5 cm)
2 tablespoons yogurt, beaten lightly
salt, to taste

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:

Use high-quality ingredients, especially the rice and meat. Fresh, flavorful ingredients will make a big difference in the final dish.
Soak the rice for at least 30 minutes before cooking. This will help it to cook evenly and prevent it from becoming mushy.
Brown the meat before adding it to the rice. This will help to develop its flavor and prevent it from becoming dry.
Use a variety of spices to flavor the dish. Common spices used in yakhni pulao include cumin, coriander, turmeric, garam masala, and cardamom.
Add yogurt to the rice before cooking. This will help to make it creamy and flavorful.
Garnish the dish with fresh herbs, such as cilantro, mint, or parsley.

Conclusion:

Yakhni pulao is a delicious and flavorful rice dish that is perfect for special occasions. With its tender meat, fluffy rice, and aromatic spices, it is sure to be a hit with everyone at the table. So next time you are looking for a special dish to serve, give yakhni pulao a try. You won't be disappointed.