Yakhni Pulao is a fragrant rice dish made with Mutton or Chicken. A special stock is prepared first and then the rice is cooked in that special stock. What makes my recipe special is that I cook it all in one pot and I reuse the aromatics so there is no wastage. Make this once, and you will be making this regularly at your home, I promise.

Yakhni Pulao is a fragrant and flavorful rice dish from the Indian subcontinent, particularly popular in Kashmiri and Mughlai cuisines. The key feature of Yakhni Pulao is the use of yakhni, a light and aromatic broth made by simmering meat (usually chicken, mutton, or beef) with whole spices, herbs, and sometimes yogurt. This broth infuses the rice with a deep, savory flavor.

So where does this come from?

Yakhni Pulao has its origins in the Persian and Central Asian culinary traditions, which were introduced to the Indian subcontinent during the medieval period, particularly by the Mughals. The term “Yakhni” comes from the Persian word “Yakhin” which refers to a broth or stock made by simmering meat with aromatic spices. This method of cooking meat in a spiced broth was a common practice in Persian and Central Asian cuisine and was adapted into local cuisines when these influences merged with the Indian culinary landscape.

Evolution and Regional Influence:

  • Mughal Influence: The Mughals, who ruled much of India from the early 16th to the 18th century, brought with them a rich culinary tradition influenced by Persian, Turkish, and Central Asian styles. The Yakhni Pulao emerged as part of the royal Mughal cuisine, where slow-cooked meat dishes, layered with aromatic rice, were considered a sign of luxury and sophistication. The Mughals are credited with introducing the concept of Yakhni, which later spread across northern India, especially in regions like Kashmir.
  • Kashmiri Cuisine: In Kashmir, Yakhni became an integral part of local cuisine, often prepared with lamb or mutton and yogurt-based broth. Kashmiris adopted this dish and gave it their own twist by incorporating local spices and ingredients. The Kashmiri version of Yakhni Pulao is known for its mild yet fragrant flavor, often distinguished by the use of saffron, cinnamon, and cardamom.
  • Afghani and Central Asian Roots: Yakhni Pulao also shares similarities with Pilaf or Pulao, a dish that originated in Central Asia and traveled across the Silk Road to various parts of the world. The use of rice, meat, and stock, cooked together with spices, is a hallmark of Central Asian and Middle Eastern cuisines, and this influence is clearly seen in the preparation of Yakhni Pulao.

Cultural Importance:

Yakhni Pulao became a celebrated dish in royal kitchens due to its complex preparation, where both the quality of ingredients and the technique of slow-cooking were of utmost importance. Over time, it transcended the royal palaces and became a cherished dish in homes and feasts, especially in northern India and Pakistan, where it is enjoyed at family gatherings, festivals, and special occasions.

In modern times, Yakhni Pulao continues to be a popular dish across South Asia, with regional variations that highlight the diversity of culinary influences in the subcontinent.

For Yakhni Pulao, the ideal rice to use is Basmati rice, which is a long-grain variety known for its fragrant aroma and delicate texture. Basmati rice is commonly used in South Asian cooking, particularly for dishes like pulao and biryani, because its grains remain separate and fluffy when cooked, allowing the rich flavors of the Yakhni (broth) to be absorbed without becoming sticky.

Key Features of Basmati Rice:

  1. Long Grain: Basmati rice has extra-long grains, which gives the pulao a light and elegant appearance.
  2. Aromatic: Basmati is prized for its naturally fragrant aroma, which enhances the overall sensory experience of Yakhni Pulao.
  3. Non-Sticky Texture: When properly rinsed and soaked before cooking, Basmati rice remains fluffy and separate, which is important for the texture of Yakhni Pulao.

Tips for Using Basmati Rice in Yakhni Pulao:

  • Rinse Thoroughly: Rinse the rice under cold water several times to remove excess starch, which can cause the rice to become sticky.
  • Soak Before Cooking: Soaking the rice for about 30 minutes helps the grains elongate during cooking and reduces the overall cooking time.
  • Use a Rice-to-Yakhni Ratio: For perfect pulao, use about 1.5 to 2 cups of yakhni (broth) for every 1 cup of rice, adjusting according to the desired texture.

Basmati rice brings out the best in Yakhni Pulao, offering a perfect balance of aroma, texture, and flavor.

Mutton Yakhni Pulao

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Ingredients
  

Yakhni or stock

  • Oil
  • 1/2 cup sliced Onion
  • 2 tbsps each sliced Ginger & Garlic
  • 2 tbsps sliced green Chillies
  • 2 tablespoon fennel seeds
  • 2 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 black cardamom
  • 5 green cardamom
  • 1 teaspoon black peppercorns
  • 10 cloves
  • 1 Mace flower or Javitri
  • 1 lb bone in Mutton or Lamb
  • Salt to taste
  • 4 cups Water

Pulao

  • 1/2 cup sliced Onions
  • 2 tbsps Cumin seeds
  • 1 tsp sliced green Chillies
  • Reserve whole spices
  • 1 tbsp Ghee
  • 3 tsps of the reserved ground Ginger Garlic & Onion paste
  • 3 tbsps Yogurt
  • 2 tbsps Mint
  • 2 cups soaked washed & drained Basmati rice
  • 3.5 cups of the reserved Stock
  • Salt to taste
  • Extra Mint to garnish

Instructions
 

  • Make the stock by adding some oil to the Instant Pot on saute mode
  • Add the Onion, Ginger, Garlic & green Chillies
  • Add all the whole spices
  • Add the Mutton or Lamb and saute
  • Add the Salt and Water
  • Stir this well and then add your Instant Pot lid
  • Set this to pressure cooker mode for 30 mins
  • Please note you don’t need 30 mins to cook the mutton, but I am adding extra time to draw out all the flavours into the stock. If you are cooking Chicken instead, pressure cook it for half the time
  • After the time has elapsed, you can release the pressure manually and then strain all the liquid
  • Separate the Meat from the whole spices and put the Ginger, Garlic, Onion & Chilli to one side and allow to cool
  • Reserve the Meat and the whole spices
  • Once cool, add this into a jar and grind to a paste
  • Put the pot back on saute mode and heat up some oil
  • Add in the sliced Onions, Cumin seeds, sliced green Chillies
  • Add in the reserved whole spices
  • Allow the Onions to sweat and then add in the Ghee
  • Add the reserved Meat and the ground Ginger, Garlic & Onion paste
  • Add the Yogurt & Mint
  • Add in soaked, washed & drained Basmati rice
  • Cover with the Stock
  • Add Salt to taste
  • Close the Instant pot and set it to Pressure cooker mode for 7 mins
  • Once the time is up, I like to allow the steam to naturally escape but I also like to release the steam half way through so the rice does not get over cooked.
  • Open the lid and fluff the rice with a fork