Sid Chopra’s Yakhni Pulao
Created by Chef Sid Chopra, this comforting Yakhni Pulao combines tender Woolworths NZ lamb with fragrant basmati rice, warm spices, and creamy yoghurt. It is a slow-cooked, deeply aromatic masterpiece perfect for sharing.
Ingredients
For the rice
- 500 grams Woolworths Basamati Rice
For the Pulao
- 30 grams Ghee
- 3 grams Cumin seeds
- 1 Onions
- 2 slice Green chillies
- 120 grams Woolworths natural yoghurt, whisked
- 1 grams Garam masala
For the Yakhni
- 800 grams Woolworths NZ Bone in Lamb
- 10 grams Ghee
- 5 grams Cumin seeds
- 8 grams Coriander seeds
- 8 grams Fennel seeds
- 4 grams Black peppercorns
- 4 Cloves
- 1 Cinnamon stick
- 1 Star anise
- 1 Bay leaf
- 3 Cardamom
- 1 Onions
- 12 Garlic cloves
For the rice
- 500 grams Woolworths Basamati Rice
For the Pulao
- 30 grams Ghee
- 3 grams Cumin seeds
- 1 Onions
- 2 slice Green chillies
- 120 grams Woolworths natural yoghurt, whisked
- 1 grams Garam masala
For the Yakhni
- 800 grams Woolworths NZ Bone in Lamb
- 10 grams Ghee
- 5 grams Cumin seeds
- 8 grams Coriander seeds
- 8 grams Fennel seeds
- 4 grams Black peppercorns
- 4 Cloves
- 1 Cinnamon stick
- 1 Star anise
- 1 Bay leaf
- 3 Cardamom
- 1 Onions
- 12 Garlic cloves
- Step 1 of 3Make the Yakhni (Broth) - Heat a little ghee or oil in a large pot or pressure cooker. Add the sliced onions and whole spices and cook until fragrant. Add the lamb and brown well on all sides. Add the remaining broth ingredients and water. Cook until the lamb is around 80% tender. Strain the stock and set the cooked lamb aside. Measure the strained yakhni. You will need around 1.5 cups of liquid for every 1 cup of rice. Add a little water if needed.
- Step 2 of 3Prepare the Pulao Base - Heat the ghee or oil in a large pan and add the sliced onions. Sauté until golden brown. Stir in the ginger-garlic paste and green chillies and cook for a minute. Add the cooked lamb and fry on high heat for 3–4 minutes. Lower the heat, add the whisked yoghurt and cook until well combined and the oil begins to separate.
- Step 3 of 3Cook the Rice - Pour in the measured warm yakhni and bring it to a boil. Drain the soaked basmati rice and add it to the yakhni along with the lemon juice and salt, if needed. Cook on high heat until most of the liquid has been absorbed. Sprinkle the garam masala and fried onions over the top. Cover with a tight-fitting lid and cook on the lowest heat for around 15–20 minutes. Turn off the heat and let it rest, covered, for around 10 minutes before gently fluffing and serving.
Method
- Step 1 of 3Make the Yakhni (Broth) - Heat a little ghee or oil in a large pot or pressure cooker. Add the sliced onions and whole spices and cook until fragrant. Add the lamb and brown well on all sides. Add the remaining broth ingredients and water. Cook until the lamb is around 80% tender. Strain the stock and set the cooked lamb aside. Measure the strained yakhni. You will need around 1.5 cups of liquid for every 1 cup of rice. Add a little water if needed.
- Step 2 of 3Prepare the Pulao Base - Heat the ghee or oil in a large pan and add the sliced onions. Sauté until golden brown. Stir in the ginger-garlic paste and green chillies and cook for a minute. Add the cooked lamb and fry on high heat for 3–4 minutes. Lower the heat, add the whisked yoghurt and cook until well combined and the oil begins to separate.
- Step 3 of 3Cook the Rice - Pour in the measured warm yakhni and bring it to a boil. Drain the soaked basmati rice and add it to the yakhni along with the lemon juice and salt, if needed. Cook on high heat until most of the liquid has been absorbed. Sprinkle the garam masala and fried onions over the top. Cover with a tight-fitting lid and cook on the lowest heat for around 15–20 minutes. Turn off the heat and let it rest, covered, for around 10 minutes before gently fluffing and serving.
Method
- Step 1 of 3Make the Yakhni (Broth) - Heat a little ghee or oil in a large pot or pressure cooker. Add the sliced onions and whole spices and cook until fragrant. Add the lamb and brown well on all sides. Add the remaining broth ingredients and water. Cook until the lamb is around 80% tender. Strain the stock and set the cooked lamb aside. Measure the strained yakhni. You will need around 1.5 cups of liquid for every 1 cup of rice. Add a little water if needed.
- Step 2 of 3Prepare the Pulao Base - Heat the ghee or oil in a large pan and add the sliced onions. Sauté until golden brown. Stir in the ginger-garlic paste and green chillies and cook for a minute. Add the cooked lamb and fry on high heat for 3–4 minutes. Lower the heat, add the whisked yoghurt and cook until well combined and the oil begins to separate.
- Step 3 of 3Cook the Rice - Pour in the measured warm yakhni and bring it to a boil. Drain the soaked basmati rice and add it to the yakhni along with the lemon juice and salt, if needed. Cook on high heat until most of the liquid has been absorbed. Sprinkle the garam masala and fried onions over the top. Cover with a tight-fitting lid and cook on the lowest heat for around 15–20 minutes. Turn off the heat and let it rest, covered, for around 10 minutes before gently fluffing and serving.