Authentic Kashmiri Yakhni Pulao with Fresh Mint Raita
Fragrant basmati rice cooked in a rich, aromatic yogurt-based broth infused with whole spices and tender meat. This exquisite Kashmiri delicacy offers a delicate balance of subtle warmth and comforting richness, best enjoyed with fresh mint raita.
75min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown; remove half for garnishing.
2
Add whole spices (cardamom, cloves, cinnamon) to the remaining onions and sauté for a minute until fragrant.
3
Add the meat, ginger paste, and garlic paste, searing the meat until it changes color.
4
Pour in the whisked yogurt and water, adding fennel powder, dry ginger powder, and salt.
5
Cover and simmer on low heat until the meat is tender and the yakhni broth is rich.
6
Drain the soaked basmati rice and gently fold it into the bubbling broth.
7
Cover with a tight-fitting lid and cook on dum (low flame) for 15 minutes until the rice is fluffy and cooked through.
8
Garnish with the reserved fried onions and fresh mint leaves, then serve hot with mint raita.
Ingredients
2 cups aged long-grain basmati rice, soaked for 30 minutes
500 grams mutton or chicken, cut into medium pieces
4 cups fresh plain yogurt, whisked smooth
3 tablespoons pure ghee
2 onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 black cardamom pods
4 green cardamom pods
4 cloves
1-inch cinnamon stick
1 teaspoon fennel powder
1 teaspoon dry ginger powder
Salt to taste
4 cups water or light stock
Fresh mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.