Yakhni Pulao

Delicious & fragrant rice pilaf cooked in yakhni (meat broth) with spices and caramelized onions.

Prep Time15

Cook Time2

Total Time2 15

Servings: to 6

Author: Swasthi

2 cups (360 grams) aged extra long basmati rice (read notes)
3 tablespoons (45 ml) ghee
1 bay leaf
1 to 2 star anise
¾ teaspoon shahi jeera (Indian caraway seeds or sub with cumin seeds)
2 inch cinnamon piece
6 green cardamoms
1 tablespoon (20 grams) ginger garlic paste (or 10 grams each grated)
2 to 4 green chilies slit or chopped (sub with ½ teaspoon crushed black pepper, or use both)
1 medium (1 cup, 100 grams) red onion sliced thin
¼ cup (60 ml) Greek yogurt (optional)
½ teaspoon garam masala (may double if you want)
1 teaspoon fennel powder (or crushed fennel seeds)
2 tablespoons coriander leaves (+ fried onions to garnish)

Heat a tablespoon of ghee in the pot or pressure cooker and add the mutton. Sear for 5 mins on a medium high heat.
Stir in the whole spices mentioned for yakhni and let them sizzle for a minute. Add salt, onions, ginger & garlic. Pour hot water & mix well.
Pressure cooker: Cover with a lid and pressure cook for 3 whistles on a medium heat or in the instant pot for 8 to 10 mins. When the pressure drops, open the lid, it should be fully cooked.
Cook in a pot: Bring to a rolling boil and skim off the froth. Cook until the meat is tender. It should be cooked fully but not overcooked.
Remove the mutton and reserve aside in a bowl & cover. Strain the yakhni and press down with a spoon to extract the flavors. Discard the spices, onions etc in the strainer. Measure the yakhni and add more water to make it 4 cups (945 ml). (read notes)

When you are ready to make the pulao, rinse rice thrice and soak in 4 cups of water for only 30 mins. Later drain to a colander.
Heat a wide pot with ghee and add the sliced onions. Saute for 8 to 9 mins on a medium heat, until deep golden.
Stir in the whole spices, followed by ginger garlic paste & green chilies. Saute for 1 to 2 mins and add the mutton. Saute the mutton for 2 to 3 mins.
Stir in the garam masala, fennel powder, a generous pinch of salt and yogurt. Cook until the moisture evaporates. Mix in the yakhni and taste test to adjust salt. It should taste slightly salty.
Bring to a rolling boil and add the drained rice. Mix and cook uncovered on a medium high heat for 7 mins. (should be boiling rapidly)
Cover & dum cook on a low heat for 10 to 12 mins, until all the water is absorbed.
Rest for 15 mins before uncovering. Garnish with fine chopped coriander leaves & fried onions. Serve yakhni pulao hot with raita and vegetable salad.