Yakhni Pulao with Fragrant Spices and Tender Meat

Ingredients

• 500g (1.1 lb) chicken or lamb, cut into pieces 500g (1.1 lb) chicken or lamb, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 cinnamon sticks 2 cinnamon sticks
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• 2 bay leaves 2 bay leaves
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 star anise 2 star anise
• 1 black cardamom pod 1 black cardamom pod
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 4 cups (950ml) water 4 cups (950ml) water
• 3 tablespoons ghee or vegetable oil 3 tablespoons ghee or vegetable oil
• Fresh mint leaves for garnish Fresh mint leaves for garnish
• Fried onions for garnish Fried onions for garnish
• Roasted nuts (cashews or almonds) for garnish (optional) Roasted nuts (cashews or almonds) for garnish (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
2. 2.
   To the remaining onions in the pot, add the minced garlic, grated ginger, cinnamon sticks, green cardamom pods, cloves, bay leaves, cumin seeds, fennel seeds, black peppercorns, star anise, and black cardamom pod. Sauté for a minute until fragrant.
3. 3.
   Add the chicken or lamb pieces to the pot and cook until they are lightly browned.
4. 4.
   Add turmeric powder, red chili powder, and salt to the pot. Mix well to coat the meat with the spices.
5. 5.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour until the meat is tender and the flavors are infused into the broth.
6. 6.
   While the meat is simmering, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
7. 7.
   Once the meat is tender, strain the yakhni broth into a separate bowl, discarding the whole spices and onions.
8. 8.
   In the same pot, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add the soaked and drained rice to the pot and sauté for a couple of minutes to coat the rice with the ghee or oil.
9. 9.
   Pour the strained yakhni broth over the rice and bring it to a boil. Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes until it is tender and all the liquid is absorbed.
10. 10.
    Fluff the rice gently with a fork. Garnish the Yakhni Pulao with the reserved fried onions, fresh mint leaves, and roasted nuts (if desired).
11. 11.
    Serve the Yakhni Pulao hot as a main course or as a part of a larger Indian feast.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This helps in achieving separate and fluffy grains.
• Fried onions — To save time, you can use store-bought fried onions, but homemade ones add a superior flavor and texture.
• Roasted nuts — If using cashews or almonds, lightly roast them in a dry pan until golden brown before garnishing the pulao.

Tips & Tricks

• For a richer flavor, marinate the meat with yogurt, ginger-garlic paste, and a pinch of garam masala before cooking.
• To make the dish more aromatic, add a few strands of saffron soaked in warm milk to the rice before cooking.
• For a vegetarian version, replace the meat with vegetables like carrots, peas, and potatoes.

Serving advice

Serve the Yakhni Pulao as a main course with a side of raita (yogurt sauce) and a fresh salad. It pairs well with a cooling mint chutney or a tangy tamarind chutney.

Presentation advice

To enhance the presentation, layer the Yakhni Pulao in a serving dish, alternating between rice and meat. Garnish with fried onions, mint leaves, and roasted nuts for an appealing visual appeal.