This article may contain affiliate links.

Akhni Pulao

Ingredients:

• For Marinating the Meat:
  • 500g meat (chicken, lamb, or beef), cut into pieces
  • 1-inch piece of ginger
  • 2 green chilies
  • 5-6 whole black peppercorns
  • 1 stick of cinnamon
  • 1 cup yogurt
  • 2-3 tbsp ghee (clarified butter)
• For Cooking:
  • 2 large onions, sliced
  • 2 cups basmati rice
  • 4-5 cups water (or as needed)
  • 2-3 whole black cardamom pods
  • 2-3 whole cloves
  • 1-2 medium potatoes, peeled and quartered (optional)

Method:

1. Prepare the Marinade:
   In a blender, combine ginger, green chilies, whole black peppercorns, and cinnamon with yogurt to create a smooth paste. Mix this marinade with the meat and let it sit for at least 1 hour (or overnight for better flavor).
2. Cook the Meat:
   In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated meat and cook until the meat is browned and tender.
3. Prepare the Rice:
   While the meat is cooking, wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain before adding to the pot.
4. Combine Ingredients:
   Once the meat is cooked, add enough water to cover the meat and bring it to a boil. Add the drained rice, whole black cardamom, and cloves. Stir gently to combine. If using potatoes, add them at this stage.
5. Cook the Pulao:
   Once the water comes to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it steam for about 20-25 minutes until the rice is fully cooked and has absorbed the flavors.
6. Serve:
   Once cooked, fluff the pulao with a fork and serve hot, garnished with fried onions if desired.

FAQs:

• Can I use different types of meat?
  Yes, you can use chicken, lamb, or beef, depending on your preference. Adjust the cooking time accordingly based on the type of meat.
• What if I don’t have ghee?
  You can use regular cooking oil or butter as a substitute for ghee, but ghee adds a unique flavor.

Serving Suggestions:

• With Raita: Serve the pulao with a side of cucumber or mint raita for a refreshing balance.
• Salad: A simple salad of diced cucumber, tomatoes, and onions can complement the rich flavors of the pulao.

Notes:

Potatoes: Adding potatoes is optional, but they absorb the flavors and add a delightful texture to the pulao.

Marination Time: For best results, marinate the meat overnight to allow the flavors to penetrate deeply.