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Punjabi Yakhni Pulao

Ingredients:

• 1 kg mutton or chicken (cut into pieces)
  Mutton gives a deeper, more intense flavor, while chicken offers a lighter taste.
• 1 tbsp cumin seeds (jeera)
  Cumin adds warmth and earthiness to the base of the dish.
• 1 tbsp coriander seeds (dhania)
  Coriander gives a citrusy, fresh flavor.
• 1 tbsp black peppercorns
  For a hint of heat and a strong, earthy punch.
• 1 tbsp fennel seeds (somph)
  Fennel provides a sweet, licorice-like flavor.
• 1 tbsp garlic-ginger paste
  Garlic and ginger enhance the aromatic quality of the dish, giving it a strong, savory backbone.
• 1 medium onion (cut into large chunks)
  The onion adds depth to the broth, releasing sweetness as it cooks.
• 1 bay leaf
  Bay leaves lend a mild, herbal aroma to the stock.
• 2 large onions (thinly sliced)
  Used for braising to give a sweet, crispy texture to top the dish.
• Ghee for frying
  Ghee brings richness and a nutty flavor that complements the spices.
• 3 green cardamom pods (elaichi)
  Adds a sweet, floral aroma to the final dish.
• 5 cloves
  Cloves provide a warm, pungent flavor that pairs well with the other spices.
• 1 cinnamon stick
  Cinnamon adds a sweet and woody flavor to the dish.
• 6-7 black peppercorns
  Whole peppercorns add a slow, warming heat to the rice.
• 1 cup yogurt
  Yogurt gives the meat a creamy texture and balances the spices.
• 1 tsp chilli powder
  For added heat and color.
• 3 cups basmati rice
  The long grains of basmati rice absorb all the flavors, making each bite fragrant and flavorful.
• 1 litre of masala water (strained cooking water from the meat)
  This water is packed with the flavors from the spices and meat, giving the rice an intense flavor.

Method:

1. In a large pot, boil the mutton or chicken with cumin seeds, coriander seeds, black peppercorns, fennel seeds, garlic-ginger paste, onion chunks, and a bay leaf. Let it cook until the mutton is almost done or the chicken is half done.
2. Strain the meat from the broth, setting both aside. Discard the cooked masala (spices and onion), but keep the broth—this is crucial for flavoring the rice later.
3. In a separate pot, heat ghee and braise the sliced onions until golden and crispy. Remove half of the fried onions and set them aside for garnishing.
4. In the same ghee, add the strained meat. Add cardamom pods, cloves, cinnamon stick, and whole black peppercorns. Stir in half of the fried onions and cook until the meat is fully done.
5. Stir in 1 cup of yogurt and 1 tsp chilli powder, mixing thoroughly. Cook until the yogurt is well-incorporated into the meat, then set the meat mixture aside.
6. In the main pot where the akni will be cooked, heat ghee and gently fry the basmati rice for a couple of minutes until lightly toasted.
7. Add the strained masala water to the rice, followed by the cooked meat mixture. Stir gently, ensuring the rice is evenly coated with the broth and meat.
8. Cover the pot and cook on low heat until the rice is fully done and the water is absorbed.
9. Once the rice is cooked, top the akni with the reserved crispy onions for added texture and flavor. Leave it to steam (dum) for a few minutes before serving.

Serving Suggestions:

• Serve Punjabi Akni with a side of cucumber raita or a fresh salad to balance the richness of the dish.
• Pair it with a tangy chutney or a squeeze of lemon for an extra burst of flavor.

FAQs:

1. Can I use boneless meat for this recipe?
Yes, boneless meat works well, though cooking times may vary. Bone-in meat gives a richer flavor to the broth.

2. Can I make this with other types of rice?
Basmati rice is recommended for its fragrance and long grains, but you can substitute with any long-grain rice.

3. How can I make this dish spicier?
Increase the amount of chilli powder or add some green chillies to the rice when frying.

Notes:

• Be careful when frying the rice; you want it lightly toasted, not browned.
• The masala water is key to the flavor of this dish, so be sure not to discard it.
• For an extra luxurious touch, you can add a few saffron strands soaked in milk during the steaming process.

Nutritional Facts about Key Ingredients:

• Mutton/Chicken: High in protein and essential vitamins, providing a strong source of energy and supporting muscle growth.
• Basmati Rice: A good source of carbohydrates, providing energy, and is low in fat.
• Ghee: A rich source of healthy fats and fat-soluble vitamins, supporting brain and heart health.
• Fennel Seeds (Somph): Helps with digestion and has anti-inflammatory properties.

How to store Punjabi Yakhni Pulao

I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating.

Enjoy your aromatic and flavorful Punjabi Akni, a perfect balance of spices, tender meat, and fragrant basmati rice!