Yakhni Pulao

🛒 Ingredients

• Lamb (boneless shoulder/leg) 83 g · 200 kcal
• Basmati Rice (dry) 67 g · 235 kcal
• Onions 75 g · 30 kcal
• Ghee 10 g · 90 kcal
• Plain Yogurt 20 g · 12 kcal
• Ginger 8 g · 6 kcal
• Garlic 12 g · 18 kcal
• Green Chillies 3 g · 1 kcal
• Whole Spices (mixed) 5 g · 17 kcal

👨‍🍳 Instructions

1. For the Yakhni (broth): In a large pot, combine lamb, roughly chopped onion, garlic, ginger, salt, and all whole Yakhni spices (black peppercorns, cloves, green & black cardamom, cinnamon, bay leaves, fennel, coriander seeds, star anise). Add enough water to cover the lamb by 2-3 inches.
2. Bring to a boil, then reduce heat and simmer covered for 45-60 minutes, or until the lamb is tender. Skim any foam that rises to the surface.
3. Strain the Yakhni, separating the lamb pieces and reserving the clear broth. Discard the spent whole spices and boiled onion/ginger/garlic.
4. In a heavy-bottomed pot or Dutch oven, heat ghee. Add thinly sliced onions and fry until deep golden brown and crispy. Remove some fried onions for garnish and set aside.
5. To the remaining onions in the pot, add ginger-garlic paste and green chillies. Sauté for 1-2 minutes until fragrant.
6. Add the reserved lamb pieces and yogurt, stirring well. Cook for 5-7 minutes, until the yogurt has blended and oil starts to separate.
7. Add the soaked and drained Basmati rice to the pot, gently mixing it with the lamb and spices. Be careful not to break the rice grains.
8. Pour the reserved Yakhni broth over the rice. The broth should be about 1 inch above the rice level; adjust if necessary. Bring to a rapid boil.
9. Once the water level is even with the rice, reduce heat to very low, cover tightly, and cook for 15-20 minutes until all the liquid is absorbed and rice is fully cooked. Let it rest for 10 minutes.
10. Gently fluff the Yakhni Pulao with a fork. Garnish with the reserved fried onions and fresh cilantro.