Kashmiri Yakhni Pulao
Kashmiri Yakhni Pulao is a fragrant and delicate rice dish from Kashmir, infused with aromatic yogurt-based broth (yakhni) and tempered with spices, dry fruits, and herbs. This elegant pulao balances subtle flavors and is perfect as a main or accompaniment for a festive meal.
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Ingredients
- 1 ½ cupsBasmati rice
washed and soaked for 30 minutes
- 1 ¼ cupsYogurt (thick, hung curd)
- 3 cupsWater
for yakhni broth
- 250 gramsMutton or chicken
preferably with bones for flavor
- 1 mediumOnion
thinly sliced
- 1 inchGinger
thinly sliced
- 3 clovesGarlic
crushed
- 1 teaspoonFennel seeds
- 1 tablespoonDry mint leaves
- 1 pieceBlack cardamom
- 4 piecesGreen cardamoms
- 4 piecesCloves
- 1 inchCinnamon stick
- 2 piecesBay leaves
- 10 strandsSaffron strands
soaked in 2 tablespoons warm milk
- 3 tablespoonsGhee
- 1 ½ teaspoonsSalt
adjust to taste
- 0 ½ teaspoonSugar
- 10 piecesCashew nuts
fried
- 10 piecesRaisins
fried
- 2 tablespoonsFresh coriander leaves
chopped
Instructions
Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a deep pot, heat 2 tablespoons ghee on medium heat. Add cinnamon stick, black cardamom, green cardamoms, cloves, bay leaves, and fennel seeds. Sauté until aromatic, about 1-2 minutes.
Add the sliced onions, ginger, and crushed garlic to the pot. Sauté until onions turn translucent and soft, about 5-7 minutes.
Add the mutton or chicken pieces to the pot. Cook until they change color and are seared slightly, about 5-6 minutes.
In a bowl, whisk the yogurt until smooth. Add it to the pot along with 3 cups of water. Stir well to combine.
Add salt and sugar. Bring the mixture to a gentle boil, then reduce the heat to low and simmer covered for 30 minutes or until the meat is tender.
Remove the meat pieces from the broth and set aside. Strain the broth to remove all the whole spices and solids, then return the clear broth to the pot.
Add the soaked and drained basmati rice to the broth. Stir gently to combine. Cook on low heat until the rice is almost cooked, about 15 minutes.
In a small pan, heat the remaining 1 tablespoon ghee. Fry cashew nuts and raisins until golden. Set aside.
Sprinkle saffron milk, dry mint leaves, and chopped coriander over the rice. Gently fold in the meat pieces.
Cover the pot tightly and cook on the lowest heat setting for another 10 minutes to allow the flavors to meld and the rice to finish cooking perfectly.
Turn off the heat and let the pulao rest covered for 5 minutes before serving.
