Eid celebrations often center around delectable feasts, and few dishes embody the spirit of the holiday quite like White Yakhani Pulao. This aromatic rice dish, a treasured recipe passed down through generations, boasts a creamy, subtly spiced flavor profile that's both comforting and sophisticated. The delicate balance of yogurt, fragrant spices, and perfectly cooked rice creates a culinary masterpiece, ideal for sharing with loved ones during this special time. Imagine the rich aroma of simmering spices filling your kitchen, the anticipation building as the fluffy rice absorbs the creamy sauce.
This recipe for White Yakhani Pulao offers a step-by-step guide to achieving this culinary delight in your own home. We'll walk you through each ingredient and technique, ensuring a successful outcome that will impress even the most discerning palates. Prepare to embark on a flavorful journey as we unveil the secrets to creating this unforgettable Eid special.
Tools Needed
- Cooker
- Pot
- Sieve
- Bowl
Ingredients
- Bade meat: 750 grams
- Whole coriander: 1 1/2 tablespoons
- Fennel: 1 tablespoon
- Onion: 1 medium, roughly chopped
- Green chilies: 7-8, slit
- Garlic cloves: 2 medium, washed
- Ginger: 2-inch piece, roughly chopped
- Bay leaves: 3-4
- Small cardamoms: 6
- Big cardamoms: 2, crushed
- Cumin: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Cinnamon: 2-inch piece
- Star anise (badiyan): 2
- Cloves: 8
- Nutmeg: 1 gram
- Mace: 1
- Curd (yogurt): 1 cup
- Salt: 1 1/2 teaspoons (initial), more to taste
- Water: 6 cups (for yakhni), 1 1/2 cups (for rice)
- Oil: 1 cup
- Cumin seeds: 1 teaspoon
- Onions: 3 medium, finely chopped
- Garlic-ginger paste: 1 tablespoon
- Long grain basmati rice: 1 kg
- Red chilies: 2, chopped
- Kewda water or essence: 2 teaspoons water / 1/4 teaspoon essence
- Desi ghee: 1 tablespoon
Step-by-Step Instructions
Step 1. Preparing the Yakhni (Meat Broth)
- Transfer meat with fat to a cooker. Add whole coriander, fennel, chopped onion, slit green chilies, garlic, ginger, bay leaves, and whole garam masala (cardamoms, cumin, black pepper, cinnamon, star anise, cloves, nutmeg, mace).
- Add 1 cup of curd and 1 1/2 teaspoons of salt. Add 6 cups of water.
- Mix well, close the cooker, and cook on high flame until pressure builds. Reduce flame and cook for 15-20 minutes.
- Allow pressure to release naturally. Strain the yakhni through a sieve, separating the meat and removing visible garlic.
- Press the spices in the sieve to extract all the juice. Squeeze the garlic to extract its pulp and add it to the yakhni.
Step 2. Sautéing Aromatics and Meat
- Heat 1 cup of oil in a pot. Add cumin seeds, cinnamon, cardamoms, and nutmeg; crackle for 8-10 seconds.
- Add finely chopped onions and fry lightly until translucent.
- Add the cooked meat and garlic-ginger paste; fry for 3-4 minutes until the meat aroma is gone. Add a little water if needed.
Step 3. Cooking the Pulao (Rice)
- Add the prepared yakhni and mix well. Bring to a boil.
- Add 1 kg of thoroughly washed and soaked basmati rice. Add 1 1/2 cups of water and additional salt to taste.
- Mix well, cover the pot, bring to a boil, and then reduce heat to medium for 3-4 minutes.
- Add chopped green and red chilies. Mix gently, cover, and cook on medium flame for 2-3 minutes more.
- Add kewda water (or essence) and desi ghee. Mix well, cover, and simmer on very low flame for 15 minutes.
- Turn off the heat and let it rest for 10 minutes before serving.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use a heavy-bottomed pot to avoid burning. If using a light-bottomed pot, place a pan underneath.
- Let the rice rest for 10 minutes after cooking to prevent it from breaking when served.
Nutrition
- N/A
FAQs
1. Can I use basmati rice other than long-grain rice?
Yes, basmati rice is ideal for Yakhani Pulao as it absorbs the flavors well and remains fluffy. Long-grain rice works too, but may require slightly less liquid.
2. What can I substitute for yogurt if I'm lactose intolerant?
You can try using a plant-based yogurt alternative like coconut yogurt or cashew cream. The flavor will be slightly different, but it will still create a creamy texture.
With its creamy texture, aromatic spices, and elegant presentation, White Yakhani Pulao is the perfect centerpiece for your Eid celebrations. This recipe, a testament to the rich culinary heritage of the region, is sure to become a family favorite, passed down through generations to come. Enjoy the delicious outcome of your culinary efforts and the joy it brings to your festive gathering.