Yakhni Pulao (Rice Cooked in Spiced Meat Broth)
Local name: یخنی پلاؤ
In short: Basmati rice cooked in a fragrant chicken broth infused with whole spices, then tossed with golden onions and tender chicken for a mild, aromatic pulao. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Yakhni, a broth simmered with meat and whole spices such as coriander, fennel, cardamom and cinnamon, is where this gentle, fragrant pulao begins. The rice then cooks in that strained stock with fried onions, so each grain tastes of the broth rather than of heavy masala. It is milder than biryani and is the kind of meal cooked for guests and quiet family lunches. Serve it with raita, salad and a spicy pickle for contrast.
Instructions
- Put the chicken, water and all the yakhni ingredients in a large pot. Bring to a boil, skim off the foam, then cover and simmer on low for 40 minutes, until the chicken is tender.
- Strain the broth through a fine sieve into a jug and set the chicken pieces aside. You need 700 ml (3 cups) of broth, so boil it down or add hot water to reach that amount.
- Heat the oil in a wide heavy pot over medium heat. Fry the onions for 15 minutes, stirring, until deep golden. Lift out a small handful for garnish.
- Add the cumin seeds and chicken pieces to the pot and fry for 5 minutes, until lightly browned.
- Add the drained rice and stir gently for 1 minute. Pour in the hot broth, then add the green chilies and salt. Bring to a boil.
- Turn the heat to its lowest setting, cover tightly and cook for 15 minutes, until the broth is absorbed and the rice is tender. The chicken should reach 74°C (165°F). Rest, covered and off the heat, for 10 minutes.
- Fluff with a fork, garnish with the reserved onions, mint and coriander, and serve with raita.
Tips
- Measure the broth carefully: about 1 1/2 times the volume of the rice for soaked basmati (3 cups / 700 ml for 2 cups of rice). Too much liquid makes the pulao sticky.
- Lamb or goat is the traditional choice for yakhni. Use bone-in pieces, and simmer the yakhni for 1 1/2 hours before straining.
Questions and answers
What is the difference between pulao and biryani?
Pulao cooks the rice in the seasoned broth in one pot, so the flavor is mild and the dish is lightly spiced. Biryani layers par-boiled rice with a thick masala and steams them together, which is richer and spicier.
Can I make pulao ahead of time?
Yes. Keep it in the fridge for up to 3 days. Reheat covered in a low oven or microwave with a splash of water.
Can I make yakhni pulao vegetarian?
Yes. Simmer the spices, onion, garlic and ginger in water with carrots and potatoes for 30 minutes, then use that broth. Add peas and fried paneer if you like.
How long does it take to make Yakhni Pulao (Rice Cooked in Spiced Meat Broth)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Yakhni Pulao (Rice Cooked in Spiced Meat Broth)?
About 510 kcal per serving, with 28 g of protein, 62 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 62 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
