‘Yakhni’ mean bone broth while ‘Pulao’ is an aromatic rice dish. The aroma in pulao attributed to whole spices kept in a spice bag. Coming down to the ingredients of yakhni pulao recipe, below is the list we need.
Make a clean piece of muslin cloth (6×6′) and put all spices of muslin bag in it. Tie it tightly with cotton thread.
FOR YAKHNI (BROTH)
Put meat, muslin bag, water and salt in a stainless steel pot. Bring it to boil then cover the lid tightly and cook for 45 minutes on medium heat.
When Yakhni is ready, Strain Yakhni in a colander. Squeeze the muslin bag tightly and discard. Keep Yakhni aside.
FOR PULAO
In a thick-bottomed pot, add ghee, spices and fry onion slices on slow heat for 10 minutes.
Mix meat and saute for 10 minutes
Add yoghurt and cook for another 2 minutes.
Add garam masala mix it well.
Finally, add Yakhni, soaked rice, green chillies and mint leaves.
Cook on high flame until the water has mostly reduced (about 1/2 cup of water is left). Cover the pot tightly and steam cook for about 8-10 minutes on low heat.
Garnish with fried onions.
Notes
If you wish to make it spicy, increase the number of green chillies into the recipe as per yours.