Yakhni Pulau

Fragrant and aromatic rice, each grain separate and with mutton meat falling off the bone to accompany. Filled with whole spices, and the flavours of garam masala, Yakhni Pulau is a tribute to home. It truly sings to the love story of mother and daughter, with my mother frequently making this dish for me throughout my childhood.

Recently over the summer my nephew whispered a little something to me in passing. “Khala (maternal aunt) your pulau is better than Nano’s (maternal grandmother); life made moment. The master who taught me now looks at me with pride and I feel so proud of how far I have come with this dish.

A few important details before we get into the recipe.

The Rice

I use Ponam rice, supreme basmati. It is the brand available at Imtiaz Supermarket (my local grocery), but you can use any basmati rice available on hand. Basmati is best because it is long grain and ideal for Into/Pakistani rice dishes. The natural aroma, plus the texture and cook style of the rice allows for a pulau that has separate grains. Each piece of rice should be telling its own little story, and they all come together in that one bite to tell a collective tale.

The Meat

Yakhni Pulau can be made with chicken as well as mutton; and possibly even beef, although I have never tasted that version. Essentially any meat from which you can get a solid broth (yakhni). Chicken yakhni pulau is a favourite with my kids, because chicken is a more “kid friendly” meat, often easier to chew. However, the nature of dish allows for a long cook time to get the most developed broth flavour and chicken yakhni pulau simply doesn’t have the depth of flavour.

We use mutton, and we typically use the mutton raan (leg). It has the most balanced amount of meat and bone, making for a fulfilling broth that has a depth of flavour which serves the dish well. The meat softens completely, but doesn’t fully fall off the bone and that’s exactly where we want to be.

The Broth

This dish requires a lot of tender love and care. The investment of time and effort results in a flavourful broth that brings together the whole taste of the dish. Don’t skimp on the aromatics and spices used, and really try to go the slow cook route. I know that the art of slow cooking is difficult in the fast paced world of today, but the result of slow cooking allows for a memorable experience like no other.

A slow cooked broth comes off the stove and has a certain stickiness to it. The fats of the meat, the aromatics, all the flavour that you have packed in there rise to the top and create something so concentrated that you almost want to swim in it. Almost.

I don’t use a muslin cloth to create a bouquet garni for my aromatics and spices, but you absolutely can. Truly either way works, the main thing is to make sure you have all the flavour bombs present.

Alright, now that we’ve covered all the bases, let’s get into the recipe.

Ingredients

For the yakhni (broth);

• 700g mutton boti (1 chicken)
• 2 tsp salt
• 2 large onions cut into chunks
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tsp whole cumin seeds
• 2 tsp whole fennel seeds
• 2 tsp whole coriander seeds
• 5 cloves
• 5 peppercorns
• 2 cinnamon sticks
• 2 bay leaves
• 1 large cardamom
• 2 star anise 

Pulau;

• 3 cups rice
• 8 tbsp oil
• 2 tsp salt
• 1 tsp garam masala powder
• 1/2 cup whipped yoghurt
• 5 peppercorns
• 2 cloves
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 to 3 green chillies

Method

Yakhni (broth);

• Combine all ingredients and add 5-6 cups of water if using mutton, and 3-4 if using chicken.
• Bring to a boil and then leave to simmer on low heat for 3-4 hours (2 if using chicken).
• Once cooked strain the broth saving it in a separate pot.
• Pick out the meat pieces and keep aside.

Pulau;

• Heat oil in a large pot. Add cloves and peppercorns, with the green chillies, and stir fry for a few minutes.
• Add ginger and garlic and fry another 30 seconds.
• Add the yoghurt and garam masala powder, frying until the oil separates.
• Add the cooked meat and mix through gently.
• Add the rice and salt, giving another light stir. Don’t stir too hard otherwise the rice will break.
• Pour in broth, enough to cook the rice, about 1.5cm above it.
• Cook rice until done, cover and leave on low heat to steam for 15 minutes.
• Eat and enjoy!

There you have it, Mama’s Yakhni Pulau recipe that speaks to the romance of slow cooking and classic Pakistani comfort food. This dish is like going home in the best way possible. Serve it with raita, salad, chutneys of your choice and you will be so glad that you have leftovers.

If you recreate this recipe then do let me know and tag me on instagram @mumsthewordpk