Indian Rice (Yakhni Pulao)

Spiced rice to be served with any indian dish.


  • 8 oz basmati rice
  • 2 cups chicken stock
  • 3 Tbs ghee or oil
  • 5 cardamom pods
  • 2 inch cinnamon stick
  • 6 cloves
  • 8 black peppercorns
  • 4 bay leaves
  • 1 onion – finely chopped


  1. Wash the rice and dump out the water
  2. Heat the chicken stock to near boiling
  3. Heat 2 Tbs of the ghee (or oil) in a sauce pan. Add the cardamom, cinnamon, cloves, peppercorns, and bay leaves. Fry for a minute or two. Reduce heat to low, and add the rice, stirring for 1 minute. Add the heated stock, bring to a boil and then lower the heat to low. Cover and cook for 15 minutes for white rice and 20 for brown (add a little extra water if using brown basmati rice).
  4. Heat the remaining ghee (or oil) and fry the onion until soft. Increase the heat and fry until it becomes dark. Drain the excess oil and use as garnish.

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