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This tasty rice dish is a classic at South Asian meals where it is known as a pulao. It gets its modifier yakhni (pronounced akhni) from the meat stock it is cooked in.

Yakhni Pulao can be served with just a simple vegetable raita but you can go all out and add a curry dish too if you like.

Ingredients:

1. Cumin White
2. Cinnamon
3. Bay Leaf
4. Black Pepper
5. Nutmeg
6. Star Anise
7. Clove
8. Mace
9. Black Cardamom
10. Coriander Seeds
11. Salt
12. Garlic Powder
13. Ginger Powder

Ingredients Required:

Ingredient	Quantity
Meat	1 kg with bones (Beef/Mutton/Lamb)
Rice	800gm (soaked for 30 minutes)
Onions	4 medium (2 finely sliced, 2 whole peeled for Yakhni)
Tomato	6-7 medium
Garlic	1 whole pod
Ginger Paste	3 tablespoon
Garlic Paste	2 tablespoon
Cooking Oil/Ghee	1 cup

Method: 

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 Potli Masala in the center of this square.

3. Gather up the edges and tie tightly with a piece of string to form a bundle/potli. Put this bundle in the pressure cooker or pan.

4. Add the tomatoes, garlic, onions and meat to the pressure cooker or pan. Cover and cook on low flame until meat is tender.

5. Remove the muslin bag (potli) 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.

6. In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden. Add reserved meat, ginger paste, garlic paste, OK Yakhni Pulao Masala and yogurt. Mix well.

7. Fry until oil separates from gravy. Now add the reduced stock and soaked rice. Cook on high heat till the mixture comes to a boil.

8. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the Pulao.