Yakhni Pulao (Spiced Broth Rice Pilaf) Recipe

• 2 lbs bone-in lamb or chicken pieces
• 2 cups aged basmati rice
• 6 cups water
• 1 large yellow onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 tablespoons ghee (clarified butter)
• 2 tablespoons vegetable oil
• 2-inch piece fresh ginger, sliced
• 6 garlic cloves, smashed
• 2 bay leaves
• 6 whole green cardamom pods
• 6 whole cloves
• 1 cinnamon stick (3-inch)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk
• Salt, to taste
• Fresh cilantro and mint leaves, for garnish

Yakhni Pulao Instructions

1. Rinse the lamb or chicken pieces under cold water and drain well.
2. In a large pot, heat 1 tablespoon ghee and 1 tablespoon vegetable oil over medium heat.
3. Add the sliced onion and sauté until golden brown, stirring frequently to avoid burning.
4. Remove half of the browned onions and set aside for garnish.
5. Add the ginger slices and smashed garlic cloves to the pot and sauté for 1 minute until fragrant.
6. Add the lamb or chicken pieces to the pot and sear on all sides until lightly browned.
7. Add bay leaves, green cardamom pods, cloves, cinnamon stick, cumin seeds, and black peppercorns to the pot and stir for 2 minutes to release their aroma.
8. Pour in 6 cups of water and add salt to taste.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes (for chicken) or 1.5 hours (for lamb) until the meat is tender and the stock is flavorful.
10. While the stock simmers, rinse the basmati rice in cold water 3-4 times until the water runs clear, then soak the rice in fresh water for 30 minutes.
11. Once the meat is tender, strain the stock through a fine sieve into a large bowl, reserving both the stock and the meat pieces. Discard the whole spices and aromatics.
12. In a separate large pot, heat the remaining 1 tablespoon ghee and 1 tablespoon vegetable oil over medium heat.
13. Add the reserved meat pieces and sauté for 2 minutes.
14. Stir in the ground turmeric and garam masala, mixing well to coat the meat.
15. Lower the heat and add the plain Greek yogurt, stirring constantly to prevent curdling. Cook for 2-3 minutes until the yogurt is well incorporated and the mixture is creamy.
16. Drain the soaked rice and add it to the pot with the meat and yogurt mixture. Gently stir to combine.
17. Pour the reserved meat stock (about 4 cups; add water if needed to make up the volume) into the pot with the rice and meat. Taste and adjust salt as needed.
18. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot tightly with a lid and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
19. Turn off the heat and drizzle the saffron milk evenly over the rice. Cover again and let the pulao rest undisturbed for 10 minutes.
20. Gently fluff the rice with a fork, being careful not to break the grains.
21. Transfer the yakhni pulao to a serving platter, garnish with the reserved fried onions, fresh cilantro, and mint leaves before serving.