Yakhni means a spiced meat stock, and that broth is exactly what gives this Punjabi biryani its gentle, savoury depth. The pack holds twelve 50g sachets, so 12 x 50gm is a box of twelve single use recipe pouches. Rather than a fiery layered biryani, the yakhni style simmers meat in a spiced stock and cooks the rice in that liquid, for an aromatic, evenly seasoned result. You bring the chicken or mutton, basmati and fresh onions.
Cooking and Uses: Simmer meat with the sachet and water to make the yakhni stock, strain if you prefer a cleaner broth, then cook soaked basmati in the seasoned stock until the rice drinks it up. Finish on a low steam. Refer to the pack for measures.
Store in a cool, dry cupboard away from sunlight. Reseal opened sachets and use them promptly.
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