Punjabi Yakhni Pulao is a rice dish made with goat, lamb, or beef. Yakhni means broth; in the first step, meat is boiled with spices to make the broth, then cooked with caramelized onions to achieve the vibrant color of pulao. Long-grain basmati rice is then cooked in the broth that soaks up all the flavors and makes this amazingly delicious and flavorful dish that is difficult to resist.
What goes into Punjabi Yakhni pulao Recipe
Rice
I make pulao with long-grain basmati rice. If basmati rice is not available, then use any other kinds of rice; however, aged long-grain basmati rice gives the best result.
Lamb, Goat or Beef
For this particular recipe, I’ve used goat meat but I love using lamb or beef as well.. To prepare the broth, I cooked the meat with salt, ginger, garlic, and lots of whole spices. You can also use a pressure cooker or instant pot to cook the meat. Pressure cooker takes more water to cook, add extra water if you are cooking in a pressure cooker.
Chilies
I used whole green chilies in addition to the red chili powder (cayenne)—also, a bunch of whole spices to give this dish another layer of flavor and richness. I also used some garam masala at the very end right before steaming the rice.
Onions
I used thinly sliced yellow onions, and they are perfect for the pulao. Thinly slicing onions is important as it will help in the caramelization of the onions.
Spices
For whole spices, I have used black pepper, cloves, cinnamon, black cardamom, and cumin seeds. You can add whole spices directly to the pot or put them in a cheesecloth before adding so you can discard them once the broth is ready.
Water to Rice Ratio
For every 1 cup of rice use 1.5 cups of water. This rice-to-water ratio works perfectly for any rice dish made on a stovetop or if rice is soaked for at least 30 minutes before cooking. I used aged basmati rice for this recipe, if you are using new rice then I recommend using 1.25 cups of water for every cup of rice.
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Why soaking the rice is important?
Soaking the rice for 30 minutes is crucial as it allows the grains to absorb water, resulting in plumper rice. This preliminary step ensures that the rice can fluff up and cook evenly, enhancing its overall texture and taste. By soaking the rice, you are essentially kickstarting the cooking process, allowing the grains to soften and expand, which in turn leads to a well-cooked and delightful dish.
How to store Punjabi Yakhni Pulao
I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. When reheating rice, ensure it reaches a minimum internal temperature of 165°F (74°C) to eliminate any potential bacteria and ensure food safety.
How to serve Punjabi Yakhni Pulao
I like to pair the pulao with a cooling raita or a zesty chutney to complement the rich and subtly spiced flavors. This versatile dish can be an excellent accompaniment to various main courses or enjoyed on its own, creating a delightful and satisfying meal.
Punjabi Yakhni Pulao
Ingredients
Ingredients for Yakhni/Broth
- 2 lbs lamb or goat meat
- 3.5 tsp salt
- 6 cups water
- 1 medium onion cut into big chunks
Whole Spices
- 1 tsp whole black peppers
- 1 tsp cloves
- 3 black cardamom
- 1 tsp garlic paste
- 1 tsp ginger paste
- 5-6 whole red chilies
- 1 tsp cumin seeds
Ingredients for Rice
- 1 small onion thinly sliced
- 3 cups basmati rice aged long grain
- 1/2 cup olive oil or any other vegetable oil
- 1/2 tsp red chili powder
- salt add more after tasting
- 4.5 cups broth from step 1
- 5 whole green chilies
- 1/2 tsp garam masala
Instructions
Prepare Broth/Yakhni
- In a pot add 2 lbs lamb , 3.5 tsp salt, ginger, garlic, and a medium onion with all of the whole spices. Add 6 cups water. Cook on high heat for 5 minutes and then on medium heat for 45 minutes or until the meat is tender.
- If you want to use a pressure cooker or an instant pot then add 5 cups of water and pressure cook for 20 minutes.
- Release the pressure before opening the pot and then separate the broth and meat.
Cook Rice
- Wash your basmati rice and let them soak in water for at least 30 minutes.
- Peel and thinly slice onions.
- In a pot add oil and thinly sliced onions. Cook on medium heat until they are light golden brown.
- Now add cooked meat, cumin seeds, yogurt, red chili powder, and green chilies to the browned onions and cook for about 5-6 minutes.
- Add your reserved broth. If you don't have enough broth then add water to make a total of 4.5 cups.
- Discard the water from soaked rice and add the rice to the broth.
- Taste test for salt and cook on high heat until most of the water is dry. Broth will be a bit salty at this point.
- Cover the pot and cook on high heat until most of the water is dry.
- Once most of the water is dry and you can see bubbles on the surface, lower the heat, sprinkle garam masala and cover the pot with a paper towel and a lid. Steam it on low heat for 10-12 minutes.
- Fluff the rice with a fork and enjoy.