YAKHNI PULAO

YAKHNI PULAO

Here we are with another traditional Pakistani dish. This rice is prepared combining meat and rich spicy stock to transform into a very tempting, mouthwatering meal. It is a 2 step process, where first the stock is prepared and then the rice added. 

INGREDIENTS FOR STOCK

1 Kg Mutton or Beef with bone one - cut into chunks

1 Small Onion - Cut into quarters

1 Inch Piece of Fresh Ginger - Cut into Chunks

4 Garlic Cloves - Cut into Large Bits

1 Tablespoon Fennel Seeds

1 Tablespoon Coriander Seeds

1 Tablespoon Cumin Seeds

4 Sticks of Cinnamon (Each about an inch long)

10 Pieces of Whole Black Pepper

8 Pieces of Cloves

2 Large Brown Cardamoms (Coarsely Crushed)

5 Cardamom (Coarsely Crushed)

1 Tablespoon Salt

12 Cups of Water

A Piece of Muslin Cloth

STEP 1

Place fennel, coriander, cumin, cinnamon, black pepper, cloves and crushed cardamoms into the muslin cloth. Gather the edges to form a pouch and tie with string.

Place the meat into a pan, add the water along with ginger, garlic, onion, salt and the pouch of spices. I prefer to add all the spices into the pan without the muslin pouch as I feel they impart a better flavour. Place the pan on high heat until the contents of the pot come to a boil. Cover the pot and lower the heat. Let the meat simmer until tender. Remove from flame and separate the meat from stock and set aside. Strain the stock and set this aside too.

INGREDIENTS FOR RICE

1 Kg Long Grain quality rice (I use Basmati)

2 Medium Sized Onions - Sliced

1 Tablespoon Ginger Paste

1 Tablespoon Garlic Paste

1 Cup Yoghurt - Whisked Smooth

1 Tablespoon Garam Masala

1 Cup Oil or Ghee

STEP 2

Wash the rice well and let it soak in water for 15 - 20 minutes.

Place a large pan on heat and add the oil/ghee. Tip in the onions. Fry the onions until they are lightly browned

Add the ginger and garlic paste. Stir fry for 1 minute.

Add the meat and stir. Take pan off the heat and add the yoghurt. Stir and then place pan back on heat. Stir fry until the water from yoghurt evaporates. Add the garam masala, then add the stock. Cover the pot and wait for the stock to boil.

Drain rice well and add to the boiling stock. Now here is where you have to be very careful about the amount of water. After you have added rice and stirred, the layer of water above the rice should be about in inch. Another way is to dump all the rice in the middle (as seen in this pic) and see if it mounds a little higher than the level of the stock. If you find water is less, add a little more or if too much, scoop away some with a ladle.

Cover the pot with its lid and let the it come to the boil. Check seasoning by tasting and add salt if necessary. Do not stir too much. When you see that most of the water has evaporated, (at this stage the rice will be only partially cooked) cover with lid and place the pot over a hot griddle (tava). Make sure that the griddle is pre-heated. Lower the heat to extremely low. Let the rice steam in this way for about 10 minutes. 

Take the lid off after 10 minutes have elapsed, and check on the rice. The water should have evaporated well and the rice all fluffy and slightly curled. If rice is still not cooked through. Cover pan with lid and steam for a few more minutes. 

Serve hot with Chutney, Raita or Kachumer.