Yakhni pilau

Yakhni pilau

Rice cooked in stock with spices

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole chicken
or 3 lamb shanks
4 cardamom pods
10 whole black peppercorns
4 1/2 teaspoons salt
1 onion
3 whole cloves
500g long grain or basmati rice
120g ghee
1 large onion, thinly sliced
1/4 teaspoon saffron strands
or 1/8 teaspoon ground saffron
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon Garam masala
1/2 teaspoon ground cardamom
60ml rosewater
40g sultanas
40g almonds, toasted
150g green peas, cooked
3 hard-boiled eggs, halved

Method

  1. Make a stock by putting the chicken or lamb shanks in a large saucepan and enough water to cover, with the cardamom pods, peppercorns, 2 teaspoons of the salt and the onion stuck with the cloves. Bring to the boil, then reduce the heat to low and simmer for 2 hours. Strain the stock, reserving 1 litre for the rice, and cool. Remove the meat from the bones, cut into bite-sized pieces and set aside.
  2. Wash the rice well and drain in colander for 30 minutes. Heat the ghee in a large heavy-based saucepan and cook the onion until golden. Add the saffron, garlic and ginger and cook for 1 minute, stirring constantly.
  3. Add the rice and stir with a slotted spoon for 5 minutes over medium heat — this prevents the delicate rice grains breaking. Add the reserved hot stock, garam masala, cardamom, remaining salt, rosewater, sultanas and reserved meat and stir well, then cover and cook over low heat for 20 minutes, or until tender — do not uncover the pan or stir the rice.
  4. Remove from the heat and use a fork to fluff up the rice. Garnish with the almonds, peas and eggs.
  5. This dish can be served with pickles, cucumbers in sour cream or yoghurt, and crisp fried pappadams. A curry dish can also be served.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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