Yakhni Pulao Food

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YAKHNI PULAO



Yakhni Pulao image

A delicious North Indian Dish made with rice and mutton. It gets its name from the "yakhni" (meat stock) that it is cooked in. Can be had with a simple yogurt Raita.

Provided by Nabiha

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 cups basmati rice
1/2 kg mutton, cut into medium size pieces (leg)
1 large red chile
2 1/2 cm gingerroot
2 teaspoons fennel seeds
2 black cardamom pods (badi elaichi)
2 green cardamoms
4 teaspoons coriander seeds
3 large onions, sliced lengthwise
4 tablespoons ghee or 4 tablespoons oil
2 bay leaves
1 cinnamon stick (2.5 cm)
2 tablespoons yogurt, beaten lightly
salt, to taste

Steps:

  • Gently wash and soak the rice in water. Set aside.
  • Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
  • Remove all the spices and strain the stock.
  • The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
  • Keep the mutton pieces separately.
  • In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
  • Add half the sliced onions and fry till light brown.
  • Add the mutton and the beaten yogurt and fry for a few minutes.
  • Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
  • Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
  • Heat a little oil in a pan and fry the remaining onions till brown.
  • Sprinkle the fried onions over rice just before serving.

CHICKEN YAKHNI PULAO



Chicken Yakhni Pulao image

Chicken Yakhni Pulao is a wonderful one-pot meal that's filled with flavor and spices. Use bone-in chicken thighs for the best flavor.

Provided by Asma Khan

Yield Serves 6

Number Of Ingredients 16

400g (14 oz/2 cups) basmati rice
Kosher salt
3 Tbsp. neutral oil
2 medium onions, finely sliced
1 kg (2 lb 4 oz) skinless bone-in chicken thighs, cut in half
2 or 3 green chiles (optional)
A few sprigs of mint, to garnish (optional)
6 garlic cloves, cut in half
1 piece fresh ginger (5 cm or 2 inches long), cut into thick slices
6 green cardamom pods
6 cloves
2 pieces cassia bark, each 2.5 cm or 1 inch long
1 black cardamom pod
3 or 4 medium Indian bay leaves
2 heaped Tbsp. fennel seeds
2 tsp. coriander seeds

Steps:

  • Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water with 1⁄2 teaspoon salt.
  • In a frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to cook the chicken, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
  • Keeping the heat on medium-high, add the chicken to the pan and sear it on all sides. Return half the caramelized onions to the pan.
  • To make the spice bag, place the spices in a piece of cheesecloth or muslin and knot the corners securely together so the bag does not open during cooking process.
  • Add the spice bag to the pan. Pour over enough cold water to cover the chicken and add 2 1⁄4 tsp salt. Bring the water to the boil, then lower the heat, cover with a lid and leave to cook for 20 minutes. After 10 minutes, check the chicken to make sure it is not falling apart.
  • Once the chicken is cooked, using a slotted spoon, carefully remove the chicken from the pan and place on a plate, trying to keep the meat on the bone.
  • For the yakhni, you will need approximately twice the volume of stock to rice (so 4 cups of stock to 2 cups of rice). If you have more than 4 cups, reduce the stock. If you have less than 4 cups, add some water.
  • Return the 4 cups of stock to the pan. Drain the rice and add to the pan, together with the chicken and green chiles, if using. Place the pan over a medium-high heat. Leaving the spice bag in the pan, bring the stock to the boil. Once boiling, lower the heat, cover with a lid, and leave to simmer. Check the pan often to see if the stock has been absorbed, but that the rice still retains some bite.
  • At this point, remove the rice pan from the direct heat and reduce the heat to low. Place the rice pan on a tawa (flat iron griddle pan), or the closest thing you have to a tawa-an iron plate or a flat pan-to diffuse the heat. Leave the rice pan on the tawa over a low heat for 10 minutes. Alternatively, place the rice pan in a preheated low oven for 10 minutes.
  • Once the pan has been removed from the heat source, cover the top of the pan with a dish towel and leave it undisturbed for 10 minutes.
  • Check the rice-there should be no liquid at the edges of the pan-and gently run a fork through to lift and separate the grains. To serve, garnish with the remaining caramelized onions and sprigs of mint.

PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA



Pakistani Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pila image

After so many try outs I finally came with the right fusion for this recipe. Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan's Punjab province. If you don't want the Karachi style you can omit tomatoes, anise seeds and fresh mint.

Provided by The UnModern Woman

Categories     One Dish Meal

Time 1h

Yield 8 3/4 cup servings, 8 serving(s)

Number Of Ingredients 28

2 cups basmati rice (soaked in water for at least half an hour)
1 lb chicken (cut into pieces) or 1 lb mutton (cut into pieces)
3 cups water
1 teaspoon salt
1/2 medium onion (peeled & cut in two pieces)
1/2 teaspoon clove (laung)
1/2 teaspoon whole black peppercorn (sabut kali mirch)
2 black cardamom pods (bari elaichi)
2 cinnamon sticks (dalchini)
1 bay leaf (tez patta)
6 garlic cloves (Lehsan)
2 inches ginger (adrak)
1 teaspoon coriander seed (sukha dhaniya)
1 pinch ground nutmeg (jaifal)
1/4 teaspoon anise (javetri)
1/4 cup oil
1/4 medium onion (thinly sliced)
1 teaspoon cumin seed (zeera)
1 1/2 teaspoons ginger-garlic paste
1/2 medium tomatoes (chopped)
1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala powder
2 green cardamoms (choti elaichi)
1 1/2 teaspoons ground aniseed (saunf)
1 tablespoon mint leaf (chopped)

Steps:

  • Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
  • In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
  • Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
  • Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
  • Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
  • Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
  • Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
  • Enjoy with chutney or cucember raita.

Nutrition Facts : Calories 375.9, Fat 17.5, SaturatedFat 4, Cholesterol 44.5, Sodium 639, Carbohydrate 39.1, Fiber 2.2, Sugar 1.8, Protein 15.3

MUTTON YAKHNI PULAO



Mutton Yakhni Pulao image

Make and share this Mutton Yakhni Pulao recipe from Food.com.

Provided by amk83

Categories     One Dish Meal

Time 2h

Yield 5 serving(s)

Number Of Ingredients 11

3 cups basmati rice
3/4 kg mutton
1 tablespoon red chili powder
2 teaspoons fennel seeds
2 black cardamom pods (badi elaichi)
2 green cardamoms
4 teaspoons coriander seeds
1/2 onion, sliced lengthwise
10 tablespoons oil
2 bay leaves
1 cinnamon stick (2.5 cm)

Steps:

  • Gently wash and soak the rice in water. Set aside.
  • Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
  • Remove all the spices and strain the stock.
  • The stock should measure six (6) cups. Add water if the stock is not sufficient. Set aside.
  • Keep the mutton pieces separately.
  • In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
  • Add the mutton and fry for a few minutes.
  • Add the stock.
  • Stir in the rice gently, ensuring that it does not break.
  • Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.

Nutrition Facts : Calories 1074.1, Fat 58.1, SaturatedFat 15.9, Cholesterol 144, Sodium 132.5, Carbohydrate 88.9, Fiber 5.5, Sugar 1.5, Protein 47.7

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