Yakhni Pulao

Ingredients

• 2 cups (500 g)basmati rice
• 60 ml (¼ cup)oil
• 1 largeonion
• 500 gmutton, chicken or beef
• 1 inch (about 2.5 cm)piece of ginger
• ½ podgarlic
• 1 tbspsalt
• 1 tspwhite cumin seeds
• 2 tbspcoriander seeds
• 1.5 tbspfennel seeds
• 4 cups (1 litre)water
• 1black cardamom
• 6–7cloves
• 10–12black peppercorns
• 1 (optional)star anise
• 2 (optional)green chillies
• 1 inch (about 2.5 cm)cinnamon
• 1bay leaf

Instructions

1. 1

   Cook the meat

   Put the meat, water, ginger, garlic, half the onion, salt, 4–5 peppercorns, 4–5 cloves, the cinnamon, fennel seeds, coriander seeds, black cardamom, star anise and bay leaf in a pot. Cook until the chicken is tender.

2. 2

   Strain the broth

   Strain the broth into a container and set it aside. Keep the meat pieces on a plate.

3. 3

   Fry the onion

   Heat the oil in a large pot. Add the sliced remaining onion and fry until golden brown.

4. 4

   Brown the meat

   Add the meat to the pot and roast it well over a medium-high heat.

5. 5

   Boil the broth

   Pour in a little less than twice as much broth as rice, about 3.5 glasses, and bring it to the boil.

6. 6

   Add the rice

   Add 2 glasses of rice to the pot.

7. 7

   Steam the pulao

   Cook over a high heat until all the water has evaporated. Cover with a lid and cook over a very low heat for 20–25 minutes. Alternatively, cook in an Instant Pot on the rice setting for 8 minutes.

8. 8

   Fluff and serve

   When the rice is done, fluff it, transfer it to a serving dish and serve with kebab, salad, raita and chutney.

What is yakhni pulao?

Yakhni pulao is a South Asian rice dish in which meat broth, or yakhni, provides the rice with its flavour. It is related to the wider family of pulaos cooked with seasoned stock, rather than rice cooked separately and served plain.

This version builds its broth with meat, whole spices, ginger and garlic, then strains it before cooking the rice. Frying the onion and browning the meat add another layer of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 24g protein, 88g carbs, 26g fat.

The rice supplies most of the carbohydrates, while the oil contributes much of the fat. Meat provides the protein, with the exact balance depending on whether you use chicken, mutton or beef. For a balanced plate, pair a moderate portion with salad and raita.

Building a fragrant broth

Whole spices: fennel, coriander, cinnamon, cloves, peppercorns, black cardamom, bay leaf and optional star anise infuse the cooking water as the meat softens. Straining the broth keeps the finished rice free of the larger spices.

Ginger and garlic: these cook directly with the meat and season the broth from the start. The listed cumin is not included in the method, so this version follows the method rather than adding it separately.

Choosing the meat

Chicken: the method describes cooking until the chicken is tender, but the ingredient list also allows mutton or beef. Cooking time will depend on which meat you choose and how quickly it softens.

Pieces: keep the cooked meat aside after straining, then return it to the pot to brown with the onion. That gives the meat some colour before the broth and rice go in.

Getting the rice ready

Basmati: its long grains suit a pulao, where separate, fluffy rice is the aim. The recipe does not specify rinsing or soaking, so follow the rice preparation you usually use for basmati.

Broth: measure a little less than twice the volume of rice, as the method directs. The stated 3.5 glasses are an approximate measure, so use a consistent glass or measuring vessel for both.

Managing the final cook

Boiling stage: cook the rice over high heat until the liquid has evaporated. Keep an eye on the pot as it dries, since the change from simmering to steaming happens quickly.

Low heat: once the liquid is gone, cover the pot and cook for 20–25 minutes over a very low heat. The recipe also gives an Instant Pot option of 8 minutes on the rice setting.

What to serve alongside

Cooling sides: raita and salad bring freshness alongside the warm, spiced rice. Chutney adds a sharper contrast, while kebab makes the meal more substantial.

Serving: fluff the rice gently before dishing it out so the grains stay as intact as possible. Serve soon after the covered resting cook.

Recipe notes & tips

• Slice the onion evenly so it browns at a similar rate.
• Keep the broth after straining; it is the cooking liquid for the rice.
• Use a consistent glass measure when comparing the broth and rice volumes.
• Keep the heat very low during the covered 20–25-minute stage.
• Fluff the cooked rice gently rather than stirring it vigorously.

Variations

• Choose chicken: use it for the meat option described in the method.
• Use mutton: cook it in the broth until tender before straining.
• Use beef: allow for the meat to take longer to become tender.
• Add star anise: include the optional spice in the broth for its distinctive aroma.
• Add green chillies: include the optional chillies with the broth ingredients.

Common mistakes to avoid

• Discarding the broth: strain it into a container and reserve it for cooking the rice.
• Frying the onion too briefly: cook it until golden brown as directed for better colour.
• Skipping the meat browning: roast the cooked meat in the onion pot before adding broth.
• Using too much broth: measure a little less than twice the rice volume, as the method specifies.
• Leaving the heat high while steaming: turn it very low and cover the pot for 20–25 minutes.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions