Chicken yakhni pulao recipe, Yakhni pulao recipe

Chicken yakhni pulao is a delicious and aromatic Kashmiri style pulao prepared with lots of whole spices which gives this pulao a distinct flavor. This pulao is prepared by cooking chicken first then cooking the soaked rice in chicken stock flavored with whole spices, onions, ginger and garlic. This pulao is often prepared with mutton since I dint eat mutton I prepared the same pulao with chicken. This pulao is served with mint raita and it enhances the taste of the pulao.

So wait, here is the story on how I got to know this wonderful pulao. This pulao and the making credits definitely goes to my schoolmate Zainab in Dubai and I made every step according to her instructions, she is an excellent cook since school time and usually brings this for lunch to school and we all use to relish it. This pulao ingredients list looks really long but trust me the making is super simple and it taste is unbelievable. So my friend had told me that their in-laws use a potli/ muslin cloth to tie the whole spices which will be easy to take out later but since she never tried using muslin cloth in my recipe as well I have not used it instead used a strainer to get the broth/ chicken stock. Also marinating the chicken in some butter milk before adding kadai will keep the meat tender and juicy she said. Also I have sauteed the whole spices in oil, then onions and finally added chicken but you can add everything together in a pan cook as well. So if you are a person who loves mild and non spicy pulao then you should try this recipe for sure. So let’s get to the making of chicken yakhni pulao!

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PREP TIME	COOK TIME	TOTAL TIME	SERVES
15 min	50 min	1 hr 5 min	3

FOR STOCK

Chicken – 1 lb
Ginger and garlic – 1 tsp (minced)
Onions – ½ cup (sliced)
Bay leaf – 2
Cardamom – 2
Black cardamom – 1
Cumin seeds – ¼ tsp
Coriander seeds – ½ tbsp
Fennel seeds – ½ tbsp
Clove – 2
Salt – to taste
Turmeric powder – ¼ tsp
Oil – 1 tbsp
Water – 1 cup

FOR BIRYANI

Basmati rice – 2 cups
Onion – 1
Ginger and garlic paste – 1 tsp
Curd/ Yogurt – 1 tbsp
Green chili – 6 (optional)
Garam masala – ½ tsp (optional)
Nutmeg – few pinches (grated)
Cinnamon powder – ½ tsp
Salt – to taste
Oil – 1 tbsp
Cardamom – 2
Black cardamom – 1
Cumin seeds – ½ tsp
Clove – 2

Note

* 1 cup = 235 ml

How to make Chicken yakhni pulao with step by step images

In a pan add oil to it add the whole spices, when aromatic add minced ginger and garlic. Saute well.
Now add sliced onions. Give it a quick stir. Now add chicken pieces and saute. After sauteeing for 5 minutes add 2 cups of water and salt. Allow it to boil well. Cook the chicken with lid on.
After 10 to 15 minutes open the lid you will notice the chicken would have cooked thoroughly. Now put off the flame.
Now remove the chicken pieces alone from the broth/stock to another bowl. Now strain the whole spices using a colander/ strainer and reserve the broth/ stock for pulao.
Now wash and soak rice in water for 20 to 30 minutes.
Heat oil/ ghee in a pan to it add cumin seeds, clove, bay leaf, black cardamom and regular cardamom. When aromatic add sliced onion and Saute well. When the onions are sauteed well add ginger garlic paste and green chili(optional). Saute well until the raw smell goes.
Now add the cooked chicken and garam masala, grated nutmeg and cinnamon powder. Mix well then add curd. Mix well.
Now add chicken stock along with 1 cup of water. I had 2 cups of chicken stock so added just 1 cup because I cooked the rice in 1:1 ½ (rice:water) ratio. Mix everything well. Allow the mixture to boil well.
When the mixture starts to boil add soaked rice and give it a gentle stir. Now cover the pan with a lid and place a tawa under the pan and cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 15 minutes in low flame.
After 15 minutes of cooking put off the flame and allow the pulao to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with mint raita!

Sandhya Riyaz

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Published by

Sandhya Riyaz

4 years ago

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