Yakhni pulao

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.