North Indian Yakhni Pulao Recipe

Make the Spice Bundle

1. If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8 to 9 cups of water in it.
2. Cut a piece of muslin cloth into a 6-inch square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chili powder in the center of this square.
3. Gather up the edges and tie tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker or pan.

Cook the Meat and Rice

1. Add the ginger, garlic pastes, meat, and salt to taste to the pressure cooker or pan and close. Boil till the meat is almost cooked.
2. Remove the muslin bag and throw it away. Remove the meat from the pot and reserve. The stock left in the pot should measure 6 cups. If there is more, boil it down till you get 6 cups. If there is less, add hot water to get 6 cups.
3. In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.
4. Now add the reserved meat, reduced stock, rinse rice and yogurt, and mix well. Cook on medium till the mixture comes to a boil. Reduce the heat and simmer, covered, until the rice is done. The rice is done when you press a few grains between your index finger and thumb and they feel firm but mash completely (just like al dente pasta).
5. Turn off the heat and allow to rest for 5 minutes.
6. This step is optional -- while the rice is resting, fry the sliced onions in cooking oil till caramelized and golden. Drain and keep on paper towels.
7. Open the pan and stir the rice well, taking care not to break up the pieces of meat.
8. Garnish with optional fried sliced onions and serve piping hot with a vegetable raita or curry dish of your choice.