Re: yakhni pulao
I just bhonafy it till it gets slightly golden. Oh I am talking about the raw meat... I bhoonafy the raw meat in that fried onion and ginger/garlic mixture, then add the khara masalas, then add the water. Once meat is tender and yakhni seems to be ready I add the rice.
I know some people make the yakhni seperate, then make seperate tarka, then add yakhni to that tarka and when that boils then rice... I don't do all that...lol
I just make the tarka thing, add meat, bhoonafy the meat for few mins, add water (just the amount to cook the rice... for instance for 1 cup rice close to 2 cups of water). Once the chicken/meat is tender add rice. I just feel that this way the yakhni is more rich in flavor.
Some people like adding green chiles (without seeds or less seeds) and tomatoe aswell. It gives extra aroma and flavor, you can try that. Normally I don't but I have had pulao with tomatoes and green chillis and it tasted pretty good.