Kashmiri Yakhni Pulao Recipe

If you're a fan of aromatic and flavorful rice dishes, you'll love Kashmiri yakhni pulao. This traditional dish hails from the beautiful region of Kashmir in India, and it's made with long-grain rice, aromatic spices, and a rich, flavorful broth known as yakhni.



To make Kashmiri yakhni pulao, you'll need:

Ingredients:

2 cups long-grain rice, such as basmati
4 cups yakhni (chicken or lamb broth)
2 tablespoons ghee or oil
2 bay leaves
2 cinnamon sticks
4 cloves
4 green cardamom pods
4 black peppercorns
2 teaspoons cumin seeds
2 medium onions, finely sliced
2 tablespoons ginger-garlic paste
1 teaspoon turmeric
1 teaspoon red chili powder (optional)
1 teaspoon garam masala
Salt, to taste
2 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat the ghee or oil in a large pot over medium heat. Add the bay leaves, cinnamon sticks, cloves, cardamom, peppercorns, and cumin seeds, and fry for 1-2 minutes, or until fragrant.
3. Add the onions and fry until they are golden brown. Add the ginger-garlic paste and fry for another minute.
4. Add the turmeric, chili powder (if using), and garam masala, and fry for another minute.
5. Add the drained rice and fry for 2-3 minutes, or until the rice is well coated in the spices.
6. Add the yakhni and salt to the pot, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Garnish with fresh cilantro and serve hot.

Kashmiri yakhni pulao is best served hot, and it goes well with a variety of side dishes, such as raita, curry, or a simple salad. You can also serve it as a main course, with a side of meat or vegetables. Enjoy!