News India Live, Digital Desk: If you feel like eating something royal and tasty for lunch, then nothing can be better than Yakhni Pulao. Famous for its special aroma and mild spices, this dish is not only delicious to eat, but it is also very easy to make. Often people think that it is difficult to make hotel-like pulao at home, but today we are going to tell you the secret method by which your pulao will become delicious and aromatic. What is the specialty of Yakhni Pulao? The real soul of Yakhni Pulao is its ‘Yakhni’ i.e. the water (stock) in which meat or vegetables are boiled with spices. In comparison to ordinary pulao, there is less direct use of spices in it, rather a bundle of spices is made and their extract is added to water. This is the reason why its color is light white or cream and the taste is very mild. Serving it with raita or kebab doubles the fun of lunch. Ingredients required to make Yakhni Pulao: To make a great Yakhni Pulao, you need long grain Basmati rice, mutton or chicken (vegetarians can use paneer or soya badi), curd, ginger-garlic paste and some spices. Among the spices, fennel, whole coriander, black cardamom, cinnamon, cloves and bay leaves are most important. Keep in mind that you should soak the rice at least 30 minutes before cooking so that the grains become long and fluffy. Step-by-Step Easy Recipe: First of all, make a bundle by tying fennel seeds, whole coriander, ginger pieces and garlic cloves in a muslin cloth. Now put water, mutton/chicken, some salt and this bundle in a big vessel and boil it until the meat is cooked well. After cooking, separate the meat pieces and squeeze the bundle and filter the water. This water will be called ‘Yakhni’. Now heat oil in a separate pan and fry the onion until it turns golden brown (barista). Add boiled meat, curd and ginger-garlic paste and fry. Finally, add soaked rice and prepared Yakhni water and simmer on low flame. Special tips for perfect pulao: Correct proportion of water is very important to make pulao nutritious. Always use double the quantity of Yakhni water than the amount of rice. When the water starts drying, put a heavy lid or wet cloth over the pot and leave it to simmer for 10-15 minutes. With this, the aroma of the spices will be absorbed into each grain of rice. While serving, do not forget to garnish with fried onions and green coriander.