As the name suggests, this dish is a Kashmiri recipe made using rice ... Remove the poti and keep the stock. This is called yakhni. 4. Heat ghee in a pan. Roast the rest of the spices for a minute.

The dish has a rich historical background, originating in medieval Iran as a humble meat stew, slow-cooked and preserved in a traditional clay pot, which eventually gave the dish its name.Yakhni ...

Long-grain Basmati rice teams up with the juicy and succulent chicken pieces and whole spices to make this authentic Yakhni Biryani. Heat oil/ghee in a pan and add onion slices. Then, add whole spices ...