Yakhni Pulao: Easy Mutton or Chicken Pulao

Yakhni pulao is a fragrant rice dish cooked in a rich meat stock called yakhni. It is milder than biryani, very comforting, and perfect for family dinners and gatherings.

What to buy

• Bone-in meat for a rich stock: Goat Mix Plate (With Bone), Lamb Mix Plate (With Bone) or Skinless Cut-Up Chicken
• Long-grain basmati such as Falak Sella Basmati or Guard Ultimate Longest Basmati
• Whole garam masala, or a ready mix such as Shan Pilau Biryani Spice Mix

Ingredients (serves 5 to 6)

• 1 kg (about 2.2 lb) bone-in goat, lamb or chicken
• 3 cups (about 600 g) basmati rice, washed and soaked 30 minutes
• 1 large onion, sliced, plus 1 onion halved for the stock
• 1 tablespoon ginger and garlic paste
• 2 teaspoons whole spices (cumin, cloves, black pepper, cinnamon, bay leaf, black cardamom)
• 1 tablespoon whole coriander seeds and 1 teaspoon fennel seeds, tied in a cloth (optional)
• 1/2 cup oil or ghee, salt to taste, and 1/2 cup plain yogurt

Method

1. Make the yakhni (stock). Put the meat, halved onion, ginger and garlic paste, spice bundle, salt and about 8 cups of water in a pot. Simmer until the meat is tender: about 1 to 1.5 hours for goat or lamb, 25 to 30 minutes for chicken. Strain and keep the stock and meat.
2. Brown the onions. Heat the oil, fry the sliced onion until golden, then add the whole spices for 1 minute.
3. Add the meat. Add the cooked meat and yogurt and fry for 5 minutes.
4. Add rice and stock. Measure about 5 cups of the hot stock (for 3 cups rice), add it to the pot and bring to a boil. Add the drained rice and check the salt.
5. Cook and steam. Boil until the water is almost gone and small holes appear on top. Cover tightly and cook on the lowest heat for 15 minutes.
6. Serve. Fluff gently and serve with raita and salad.

Tips

• Sella basmati is more forgiving and does not break easily.
• Leftover stock makes a great soup.

Love rice dishes? See our chicken biryani recipe and our guide to the best meat cuts for biryani.

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