Yakhni Pulao Recipe
Yakhni Pulao is a a rich and flavorful dish from the Kashmir region in India. This flavorful and aromatic rice dish is made with long grain Basmati rice, cooked with a rich and flavorful broth made with meat, spices, and aromatic ingredients. Yakhni Pulao is a one-pot dish, which means that all the ingredients are cooked together in one pot, making it a perfect meal for a busy weeknight.
Ingredients
- 1 cup Basmati rice
- 500 g meat chicken, beef, mutton, or vegetables such as mushrooms or paneer
- 2 onions chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 Tomato chopped
- 1 tsp Cumin (Jeera)
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp Red Chilli Powder
- Salt
- 3 cups water
- 2 tbsp ghee / clarified butter
- coriander leaves / cilantro
Instructions
Pre-Cooking Preparation:
- Rinse the Basmati rice in water several times until the water runs clear. Soak the rice in water for 20 minutes.
- Cut the meat into bite-sized pieces and set aside. If using vegetables, chop them into bite-sized pieces.
- Chop the onions, garlic, ginger, and tomatoes and set aside.
Cooking Steps:
- Heat the ghee or oil in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and cook until they are golden brown and soft, about 5-7 minutes.
- Add the minced garlic and grated ginger and cook for another 2 minutes, until fragrant.
- Add the chopped tomatoes and cook until they are soft and mushy, about 5 minutes.
- Add the meat (or vegetables) to the saucepan and cook until the meat is browned on all sides, about 10 minutes.
- Add the coriander powder, turmeric powder, red chili powder, and salt to the saucepan and stir to combine.
- Add the soaked rice to the saucepan and stir to combine with the other ingredients.
- Pour in the water and bring to a boil. Reduce heat to low, cover the saucepan with a lid and let the rice cook for 15-20 minutes, until the liquid is absorbed and the rice is tender.
- Turn off heat and let the pulao sit for 5 minutes to allow the flavors to absorb into the rice.
- Fluff the rice with a fork and garnish with fresh coriander leaves.
Equipment Used for This Recipe
- Lid for the pan
Notes & Tips
Notes & Comments:
- For a vegetarian variation, substitute the meat with vegetables like carrots, green beans, and peas.
- For an added twist, you can also add dried fruits like raisins and cashews to the pulao.
- If you're using a pressure cooker, cook for 2 whistles on high heat and then reduce the heat to low and cook for another 10 minutes.
Nutrition Information (Note: Approximate)
Nutrition Facts
Yakhni Pulao Recipe
Amount per Serving
Calories
424
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
99
mg
33
%
Sodium
172
mg
7
%
Potassium
805
mg
23
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
706
IU
14
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
14
mg
70
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin B12
0.3
µg
5
%
Vitamin C
15
mg
18
%
Vitamin D
0.1
µg
1
%
Vitamin E
1
mg
7
%
Vitamin K
6
µg
6
%
Calcium
63
mg
6
%
Iron
2
mg
11
%
Magnesium
66
mg
17
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.