Just as the biryani, the Pilaf or Pulao, as it is commonly known as, a rice dish where the rice is slowly cooked in a broth. Depending upon the region, the colour of the dish varies —sometimes with hues of yellow or sometimes brownish. Just as the biryani, the pulao’s orgin can be traced largely to the Middle East, Balkans and the Indian subcontinent.
The earliest reerences of the pulao can be traced in the historical chronicles of Alexander the Great where he describes the Bactrian way of hospitality. Bactria is a region in present day Iran. It is believed that the Pulao was popularized in Greece by Alexnder and his men.
Even the pulao has its variations. It can be cooked without meat, making it a complete vegan delicacy or pieces of meat can add to its aroma.
Being a gourmet, I have tried my hands at concocting up this delicacy more often in my kitchen. So, this time I tought of sharing the receipe of Yakhni Pulao with my readers.
Shoulder mutton or chicken 200 gms
- 1\2 tsp turmeric powder
- 1 tsp ginger-garlic paste.
- Salt to taste
- 21\2 cup basmati rice (soaked and drained)
- 1 tbsp oil\ghee
- 5 green cardamoms
- 2 bay leaves & 2 dalchini sticks
- 1 large onion finely chopped
- 1\2 cup coriander leaves (optional)
- 4 – 5 green chilies slit lengthwise
Cook mutton or chicken in 5-6 cups of water in a pressure cooker with turmeric, ginger-garlic paste and salt for 20 minutes till tender. Strain stock and keep aside for cooking rice. Cut meat into pieces or shred them. Heat oil or ghee in a heavy bottomed pan and fry whole spices till aroma is released. Add onion and sauté till its translucent. Add rice and fry for a minute. Add the stock, meat pieces and other remaining ingredients. Bring to boil, lower heat and cook till stock is absorbed. Pulao is made.