Priya Wickramasinghe, Carol Selva Rajah

Yakhni Pulao

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe

Published 2005

  • About

This rice dish is particularly delicious when cooked in home-made stock (yakhni) but you can, of course, use ready-made stock. Yakhni pulao is delicately flavoured with whole spices and goes well not only with indian dishes, but with other casseroles.

Ingredients

  • 225 g (8 oz) basmati rice
  • 500 ml (2

Method

Wash the rice in a sieve under cold running water until the water from the rice runs clear. Drain.

Heat the stock to near boiling point in a saucepan.

Meanwhile, heat 2 tablespoons of the ghee or oil over medium heat in a large, heavy-based saucepan. Add the cardamom, cinnamon, clove