📝 About This Recipe
Experience the soul of North Indian Nawabi cuisine with this exquisite Yakhni Pulao, a masterpiece of subtlety and aroma. Unlike its fiery cousin the Biryani, this dish relies on a 'Yakhni'—a deeply flavorful bone broth infused with whole spices, fennel, and ginger—to coat every grain of long-grain Basmati rice. The result is a sophisticated, melt-in-your-mouth experience where the meat is butter-tender and the rice is fragrant with the essence of pure spice.
🥗 Ingredients
For the Yakhni (Mutton Broth)
- 750 grams Mutton (bone-in pieces, preferably raan or chops)
- 2 tablespoons Fennel Seeds (Saunf) (whole)
- 2 tablespoons Coriander Seeds (Sabut Dhania) (whole)
- 1 whole bulb Garlic (washed, top sliced off)
- 2 inch piece Ginger (thickly sliced)
- 1 medium Onion (halved)
- 1 bouquet garni Whole Spices (4 cloves, 4 green cardamoms, 2 black cardamoms, 1 cinnamon stick)
- 1 tablespoon Salt (to season the broth)
For the Pulao Assembly
- 3 cups Basmati Rice (extra long grain, soaked for 30 minutes)
- 1/2 cup Ghee (for authentic flavor)
- 2 large Onions (thinly sliced for barista)
- 1 cup Yogurt (whisked until smooth)
- 5-6 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Shahi Jeera (Caraway Seeds) (fragrant topping)
- 1 teaspoon Kewra Water (optional, for floral aroma)
👨🍳 Instructions
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1
Prepare the 'Potli' (spice bag) by tying the fennel seeds and coriander seeds in a clean muslin cloth. This ensures the flavor is extracted without leaving grit in the rice.
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2
In a heavy-bottomed pressure cooker or large pot, add the mutton pieces, the spice potli, whole garlic bulb, ginger, halved onion, salt, and 6 cups of water.
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3
Pressure cook for 4-5 whistles or simmer in a pot for 45-50 minutes until the mutton is 80% cooked and tender. Do not overcook as it will cook further with the rice.
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4
Once cooked, strain the broth (Yakhni) into a separate bowl. Discard the potli, ginger, and boiled onion. Reserve the mutton pieces and the garlic bulb.
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5
Squeeze the softened garlic cloves out of their skins into the mutton; this concentrated garlic paste adds incredible depth to the pulao.
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6
In a large, heavy-bottomed 'Deg' or pot, heat the ghee over medium heat. Add the sliced onions and fry until they are a deep golden brown (Barista). Remove half for garnish.
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7
To the remaining onions in the pot, add the shahi jeera and the reserved mutton pieces. Sauté for 3-4 minutes until the meat is lightly browned.
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8
Lower the heat and stir in the whisked yogurt and slit green chilies. Cook for another 5 minutes until the oil (ghee) begins to separate from the masala.
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9
Measure the reserved Yakhni broth. You need exactly 4.5 to 5 cups of liquid for 3 cups of rice. If the broth is less, top it up with water. Pour this into the pot.
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10
Bring the liquid to a rolling boil. Taste the water; it should taste slightly over-salted (like seawater) to ensure the rice is perfectly seasoned.
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11
Drain the soaked Basmati rice and add it to the pot. Stir very gently once to avoid breaking the long grains.
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12
Cook on high heat for 5-7 minutes until most of the water has evaporated and small 'holes' or pits appear on the surface of the rice.
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13
Drizzle the kewra water over the top, sprinkle the reserved fried onions, and cover the pot with a tight-fitting lid (or seal with foil).
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14
Reduce the heat to the lowest possible setting (Dum) and cook for 12-15 minutes. Turn off the heat and let it rest, unopened, for another 10 minutes.
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15
Fluff the rice gently with a fork from the sides of the pot to keep the grains intact. Serve steaming hot.
💡 Chef's Tips
Always use high-quality, aged Basmati rice (at least 1-2 years aged) for the best texture. Do not skip the 'resting' time after cooking; this allows the moisture to redistribute, ensuring the grains don't stick together. If you don't have muslin cloth, you can boil the seeds directly and strain the broth carefully through a fine-mesh sieve. For a richer flavor, you can add a few drops of Meetha Atar along with the Kewra water.
🍽️ Serving Suggestions
Serve with a side of Burani Raita (garlic-infused yogurt) to complement the mild spices. A fresh Kachumber salad of onions, tomatoes, and cucumbers adds a nice crunch. Pair with a side of Shami Kababs for a complete festive Awadhi meal. Serve with a chilled glass of Jeera Soda or Mint Chaas to cleanse the palate.