Kashmiri Yakhni Pulao

A Fragrant Feast from the Valley

Kashmiri Yakhni Pulao: A Fragrant Feast from the Valley

Kashmiri cuisine is celebrated for its aromatic and flavorful dishes, and Yakhni Pulao is a shining star among them. This exquisite rice dish, slow-cooked with tender pieces of meat and a symphony of spices, is a testament to the rich culinary traditions of the Kashmir Valley. The use of a yogurt-based broth (yakhni) infuses the pulao with a delicate aroma and a burst of flavors, making every bite a culinary delight. Join me on a journey to recreate this fragrant feast in your kitchen!

Ingredients

- For the Stock:

- 1 kg mutton or chicken, cut into pieces

- 1 large onion, thinly sliced

- 4-5 cloves

- 4-5 green cardamom pods

- 2 black cardamom pods

- 1 stick cinnamon

- 2-3 bay leaves

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 4-5 cloves garlic

- 1-inch piece of ginger, sliced

- Salt to taste

- Water

- For the Pulao:

- 2 cups basmati rice, soaked for 30 minutes

- 2 large onions, thinly sliced

- 1 cup yogurt

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon garam masala

- 4-5 cloves

- 4-5 green cardamom pods

- 2 black cardamom pods

- 1 stick cinnamon

- 2-3 bay leaves

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 2 tablespoons ghee (clarified butter)

- Fresh coriander and mint leaves for garnish

- Saffron strands soaked in warm milk (optional)

Instructions

1. Prepare the Yakhni (Stock):

- In a large pot, add mutton or chicken along with sliced onion, cloves, green cardamom, black cardamom, cinnamon, bay leaves, cumin seeds, fennel seeds, garlic, ginger, and salt.

- Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour until the meat is cooked and tender.

- Strain the stock, reserving the liquid and the meat separately. Discard the whole spices and aromatics.

2. Fry the Onions:

- In a large heavy-bottomed pan, heat ghee and fry the thinly sliced onions until they turn golden brown and crispy. Remove and set aside for garnishing.

3. Cook the Pulao:

- In the same pan, add a little more ghee if needed. Add cloves, green cardamom, black cardamom, cinnamon, bay leaves, cumin seeds, and fennel seeds.

- Once the spices release their aroma, add the reserved meat and sauté for a few minutes. Then, add the yogurt and turmeric powder, cooking until the yogurt is well incorporated.

- Add the soaked rice to the pan, gently mixing to coat the rice with the spices and yogurt.

- Pour in the reserved stock, ensuring the liquid level is about 1 inch above the rice. Bring to a boil, then reduce the heat, cover, and let it cook on low heat until the rice is cooked and fluffy.

4. Garnish and Serve:

- Fluff the rice with a fork and gently mix in the fried onions.

- Garnish with fresh coriander and mint leaves. Drizzle with saffron milk if using.

- Serve the Kashmiri Yakhni Pulao hot with a side of cooling yogurt raita or a refreshing salad.

Tips

- Soaking the basmati rice helps in achieving long, separate grains.

- Using fresh, high-quality spices will enhance the aroma and flavor of your pulao.

- Adjust the amount of stock to ensure even cooking of the rice without making it mushy.

Dive into the rich and aromatic world of Kashmiri Yakhni Pulao, where every bite is a journey through the flavors of the valley. Happy cooking and enjoy this regal delicacy! 😊

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