Yakhni Pulao (Spiced Rice with Meat Broth)

Yakhni Pulao is one of those comforting, aromatic dishes that makes any meal feel special. Fragrant basmati rice cooked in a rich, spiced broth with tender meat—it’s a classic Pakistani dish that brings warmth and flavor to the table. This recipe is perfect for a cozy weekend meal, family gathering, or whenever you crave something both simple and deeply satisfying.

Ingredients

For the Yakhni (Broth):

• 1 lb chicken or beef, cut into pieces

• 6 cups water

• 1 medium onion, sliced

• 2–3 garlic cloves, crushed

• 1-inch piece ginger, sliced

• 1–2 green chilies (optional)

• 2–3 whole cloves

• 2–3 green cardamom pods

• 1–2 bay leaves

• 1 cinnamon stick

• 1 tsp black peppercorns

• Salt, to taste
  

For the Pulao:

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 2–3 tbsp ghee or oil

• 1 small onion, thinly sliced (for garnish)

• Fresh coriander or mint, chopped (optional, for garnish)
  

Instructions

Step 1: Prepare the Yakhni (Broth)
In a large pot, combine the meat, water, sliced onion, garlic, ginger, green chilies, whole spices, and salt. Bring to a boil over medium-high heat, then reduce the heat and let it simmer gently for 30–40 minutes, or until the meat is tender. The aroma of the spices and the richness of the meat will fill your kitchen as the broth develops a deep, comforting flavor.

Once the meat is cooked, strain the broth into another pot or bowl, reserving the liquid. Set the meat aside for later.

Step 2: Prepare the Rice
While the broth simmers, rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice for at least 30 minutes, then drain.

In a separate large pot, heat the ghee or oil over medium heat. Add the drained rice and lightly sauté for 2–3 minutes. This helps the grains stay separate and gives the rice a slightly nutty aroma.

Step 3: Cook the Pulao
Add the strained yakhni broth to the rice. The liquid should cover the rice by about one inch. Bring it to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15–20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid too often, as the steam is what helps the rice cook perfectly.

Step 4: Add the Meat and Finish
Gently fold the cooked meat into the rice, taking care not to break the grains. Cover and let the pulao rest for 5–10 minutes so the flavors meld beautifully.

Step 5: Garnish and Serve
Meanwhile, you can lightly fry the sliced onion in a little ghee until golden brown for a crispy garnish. Sprinkle the fried onions and fresh coriander or mint over the top of the pulao before serving.

Tips for the Perfect Yakhni Pulao

• Spices: Adjust whole spices according to your preference. Cloves, cardamom, and cinnamon create a subtle, fragrant flavor that pairs perfectly with the meat.

• Broth: The richer the broth, the more flavorful the pulao. Don’t discard any of the strained liquid—it’s the heart of this dish.

• Rice: Use basmati rice for the best texture and aroma. Make sure to soak it beforehand.

• Make Ahead: You can prepare the yakhni broth a day ahead and refrigerate it. Reheat before cooking the rice for faster assembly.
  

Serving Suggestions

Yakhni Pulao pairs beautifully with a simple side of yogurt, cucumber raita, or a fresh salad. For a heartier meal, serve with roasted vegetables or a light curry on the side.