NineFoods technique guide · Stocks and pulao
How to Make Yakhni (Pakistani Stock for Pulao and Soups)
Bones for body. Spices in a potli. Simmer, never boil.
Written by Farwa ZeeshanRecipe developer, NineFoodsYakhni is a lightly spiced stock of bones, onion, garlic and whole spices, the base of yakhni pulao and many soups and curries. A cloudy, thin yakhni gives a bland pulao. This guide covers which bones to use, the spice bundle, how long to simmer and how to measure it for rice.
What goes into yakhni
Tap an ingredient to see its role
Bones, aromatics and spices.
Method
How to make yakhni
- Wash bones, cover with cold water and bring to a boil; skim the foam.
- Add onion, garlic, ginger and the spice potli.
- Simmer gently: chicken 1 hour, mutton 2 to 3 hours.
- Strain, season and measure for pulao: 1.5 cups yakhni per cup of soaked rice.
Clarity
How to keep yakhni clear
Start with cold water, skim the foam as it rises, and keep the pot at a gentle simmer. A rolling boil emulsifies the fat and turns the stock cloudy. Strain through a fine sieve or muslin.
Using it
Where to use yakhni
- Yakhni pulao and Kabuli pulao
- Chicken corn soup and shorba
- Nihari and haleem base
- Instead of water in any curry for more depth
Keep cooking
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Quick answers
How to Make Yakhni FAQ
What is yakhni?
A lightly spiced bone stock used for pulao and soups.
Why is my yakhni cloudy?
It boiled hard; keep it at a gentle simmer and skim.
Can I freeze yakhni?
Yes, up to 3 months.
How much yakhni for pulao?
About 1.5 cups per cup of soaked basmati.