A Little History of Yakhini Pulao
The origins of Yakhini Pulao lie apparently in Persia and it was introduced to India by the Mughal rulers. Yakhini is a yogurt-based mutton broth. The broth or stock is made using mutton and aromatic whole garam masala spices tied in a Bouquet Garni (packet of spice).
Yakhini Pulao is made in different styles in different cultures. It is an indigenous dish that involves practiced techniques and meticulously measured ingredients. It can be relished with raita or salan.
Is it the same as Biryani?
No, though both meat and rice are used to prepare this dish, the process of making biryani and Yakhini Pulao is quite different. My first experience relishing this dish was amazing. It was very flavorful in spite of its simplicity. Biryani is heavy on the use of spices, the cooking method of layering meat with rice, and the use of saffron, makes it different from Yakhini Pulao.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
serves 8 people.
Ingredients:
For Yakhini: Muslin cloth, handkerchief-sized Black pepper, 1 tsp. Green Cardamom: 4 nos. Black cardamom, 1 no. Clove: 6 nos. Star Anise, 2 nos. Cinnamon, 1 inch blade Whole coriander: 2 tbsp. Fennel Seeds (Saunf): 2 tbsp. Mace: 1 blade Nutmeg: 1/4 of a nut Bay Leaf: 2 large For Bouquet Garni: Muslin cloth, handkerchief-sized Black pepper, 1 tsp. Green Cardamom: 4 nos. Black cardamom, 1 no. Clove: 6 nos. Star Anise, 2 nos. Cinnamon, 1 inch blade Whole coriander: 2 tbsp. Fennel Seeds (Saunf): 2 tbsp. Mace: 1 blade Nutmeg: 1/4 of a nut Bay Leaf: 2 large For Pulao: Basmati rice: 1 kg (long grain) Onion: 4 large (sliced and fried) Ginger-Garlic Paste: 2 tbsp. Kashmiri Red Chilli Powder: 2 tbsp. Garam Masala Powder: 4 tsp. Vegetable Oil: 4 tbsp. Clarified Butter (Ghee): 2 tbsp. Shahi Jeera, 2 tsp. Salt: up to taste Mint leaves: a bunch (finely chopped)Procedure:
For Yakhini:
- Clean and drain excess water from the mutton.
- Put all the ingredients in a pressure cooker and cook for 10 minutes, or two whistles.
- Strain out the yakhini and keep it aside.
For Pulao:
- Soak the rice for half an hour, rinse till clear water comes, drain, and keep aside.
- Heat the vegetable oil in a thick bottom utensil, add ginger garlic paste, and fry till the raw smell vanishes.
- Smash the ginger pieces from the strained yakhini mutton with a pestle and mortar. Squeeze out the whole garlic into it and smash thoroughly. Add to the above, add in the mutton pieces with Kashmiri red chili powder, and fry till the oil separates.
- In a pot, heat the ghee, add Shahi Jeera, and as they crackle, add in the yakhni and bring to a boil. Add the rice and cook on a high flame till the water almost vanishes, stirring intermittently with a light hand not to break the rice.
- Add in the fried mutton pieces, fried onion, and mint leaves, leaving behind a little for the final garnish. Mix quickly and cover with a close-fitting lid topped with a heavyweight. Allow to sit and simmer on a thick, hot plate or tava for another 10–15 minutes, then switch off the flame.
