Photograph of the finished Yakhni pulao

India · Cơm nấu nước dùng sữa chua Yakhni pulao

Yakhni pulao

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 640 g
  • Photograph of Lamb Lamb 1.4 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 480 g
  • Photograph of Onion Onion 3.2
  • Photograph of Cardamom Cardamom 24 g
  • Photograph of Cloves Cloves 16 g
  • Photograph of Coriander seed powder Coriander seed powder 40 g
  • Photograph of Fenugreek seeds Fenugreek seeds 20 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Ginger Ginger 120 g

Method

  1. 1 Tie the whole spice seeds in a cloth bag and simmer them with lamb and onions for 50 minutes.
  2. 2 Strain the yakhni broth until it is very clear, then discard the spice sachet.
  3. 3 Cooking the rice in yakhni broth, not plain water, is the whole point of the dish.
  4. 4 Soak the rice for 1 hour, then drain.
  5. 5 Sauté the onions in ghee until browned, then add the rice and stir for 3 minutes.
  6. 6 Pour in the yakhni water and yogurt, cook for 15 minutes, then simmer on the lowest heat for another 15 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: simmer the broth under high pressure for 20 minutes; the rice is still cooked and kept warm in a regular pot.

Start cooking