Yakhni Pulao (Pilaf) / Rice cooked In Lamb Stock

I realized I haven’t spoken a word about Lamb/Mutton yakhni pulao so far and it is one of my favorite dishes ! Yakhni pulao is basmati rice that is steamed with a meat stock (Broth) made with loads of aromatic spices, like cinnamon, cumin, cloves and cardamoms.  It is surprisingly light and delicate considering the tendency for heaviness with lamb/Mutton and strong spices. 

The word "Pilaf" is borrowed from Turkish pilav, from Persian pilāv, which in turn is borrowed from Sanskrit pulāka.The English term is further influenced by Modern Greek pilafi. Due to the vast spread of the dish, there exist variations of the name in many languages, including plov, polou, palov, pilau etc. It is well known in Trinidad and Tobago as 'pelau'. In Spain their national dish is called Paella, which is also made from rice.

caramelised onions

In the last 10 years I have come across about 20 different recipes of Yakhni Pulao/ Yakhni Pilaf. But i will give you the recipe, which is mainly used in Pakistan, around Karachi area. i personally like this dish because its truly fantastic and not difficult to make.  If you are a lamb lover you must try making this dish– it’s a winner! Each grain of rice perfectly separated, flavours intensified with homemade broth. Slippery ribbons of caramelised onions in every mouthful. Its also called Punjabi Pulao in Pakistan. 

Ingredients for yakhni (stock):

• 1 kg goat meat or lamb with bones, cut into 2" (or bite-sized) pieces
• Salt
• 2 tbsps garlic paste
• 2 tbsps ginger paste
• Aniseed (saunf) 3 tbsp.
• Coriander seeds 2 tbsps.
• Black cumin 1 tsp.
• White cumin 2 tbsps.
• Cinnamon 2 inch piece.
• Cloves 12
• 10 black peppercorns
• Black cardamom 6.
• 6 dried whole red chillies
• Rice 1 kg.
• Onion two (medium, thinly sliced)
• Cooking oil 1/2 cup.

Method:

• If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups of water in it.
• Cut a piece of muslin cloth into a 6" square and place the cinnamon, black cardamoms, cloves, peppercorns, aniseed, coriander and cumin seeds and red chilli  in the center of this square. Gather up the edges and tie tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pan.
• Add the ginger, garlic pastes, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat is almost cooked.
• Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. The stock should measure 6 cups. If there is more, boil it down till you get 6 cups. If less add hot water to it to get 6 cups.
• In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.
• Now add the meat and fry it for 5 mins. now put stock, rice and mix well. Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. The rice is done when you press a few grains between your index finger and thumb and they feel firm but mash completely. Turn off the fire and allow to rest for 5 minutes.
• This step is optional - While the rice is resting, fry the sliced onions in cooking oil till caramalised and golden. Drain and keep on paper towels.
• Open the pan and stir the rice well, taking care not to break up the pieces of meat.
• Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice.

TOP TIPS

1- Use old and long grain Basmati Rice

2- Use fresh ginger and garlic