Sabse Best Degi Pulao Banane Ki Asaan Recipe - Dawat Ke Liye Perfect Degi Pulao Recipe - Degi Pulao

Here’s a **Sabse Best Degi Pulao Recipe** that’s perfect for a dawat (gathering) or special occasions. This recipe captures the authentic flavors of a **degi style pulao**, known for its rich aroma and perfectly cooked rice. Let’s make it the easy way!

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### **Ingredients**

#### **For the Yakhni (Broth):**
- Chicken or Mutton – 1 kg (with bones)
- Water – 6 cups
- Garlic – 6-8 cloves
- Ginger – 1 medium piece
- Onion – 2 medium (cut into quarters)
- Whole spices:
- Cloves – 5-6
- Black peppercorns – 10-12
- Cinnamon stick – 1
- Green cardamom – 4-5
- Black cardamom – 1
- Bay leaves – 2
- Star anise – 1
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tbsp
- Salt – 1 tsp (or to taste)

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#### **For the Pulao:**
- Basmati rice – 750g (soaked for 30 minutes)
- Onion – 3 large (thinly sliced)
- Yogurt – 1 cup (whisked)
- Ginger-garlic paste – 1 tbsp
- Green chilies – 4-5 (slit lengthwise)
- Tomatoes – 2 medium (sliced)
- Whole spices:
- Cloves – 4-5
- Black peppercorns – 10
- Cinnamon stick – 1
- Green cardamom – 3-4
- Bay leaves – 1
- Red chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Salt – to taste
- Cooking oil or ghee – ¾ cup

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### **Steps to Prepare**

#### **1. Prepare the Yakhni (Broth):**
1. In a large pot, add chicken/mutton, water, garlic, ginger, onions, and all the whole spices listed under "yakhni."
2. Bring it to a boil, then let it simmer on low heat for 1-1.5 hours (for mutton) or 30-40 minutes (for chicken) until tender.
3. Strain the yakhni and set it aside. Separate the meat from the spices.

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#### **2. Prepare the Pulao Base:**
1. Heat oil or ghee in a large deg (pot).
2. Add the whole spices (cloves, black peppercorns, cinnamon stick, green cardamom, and bay leaves) and let them splutter for a few seconds.
3. Add sliced onions and fry until golden brown. This step is key for rich flavor.
4. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
5. Stir in whisked yogurt, red chili powder, turmeric powder, and salt. Mix well.
6. Add tomatoes and green chilies, cooking until the tomatoes soften.

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#### **3. Combine Meat and Yakhni:**
1. Add the cooked chicken or mutton to the pot. Stir gently to coat the meat in the masala.
2. Pour in the strained yakhni. Use enough broth to maintain a 2:1 ratio of liquid to rice (e.g., for 4 cups of rice, add 8 cups of yakhni).
3. Bring the mixture to a boil.

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#### **4. Cook the Rice:**
1. Add the soaked and drained rice to the boiling yakhni. Stir gently to distribute the rice evenly.
2. Cook on high heat until most of the liquid is absorbed and the rice appears on the surface.
3. Reduce the heat to low, cover the pot tightly, and let it cook (dum) for 15-20 minutes until the rice is fully cooked and fluffy.

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### **Garnishing:**
- Fried onions, fresh coriander, mint leaves, and lemon slices for added aroma and presentation.

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### **Serving Suggestions:**
- Serve hot with raita, salad, or chutney for a complete meal.
- Accompany with shami kababs or seekh kababs for an even more festive spread.

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### **Tips for Perfect Degi Pulao:**
1. Use long-grain basmati rice for the best texture.
2. Don't over-stir the rice to avoid breaking the grains.
3. Adjust the amount of yakhni carefully to ensure perfectly fluffy rice.
4. For an authentic degi aroma, sprinkle a few drops of kewra water or rose water before the dum stage.

Enjoy your **perfect degi pulao**—rich, aromatic, and absolutely delicious! Let me know how it turns out! 😊