Chicken Yakhni Pulao
Chicken Yakhni Pulao is a tasty Pakistani and North Indian rice dish for dinner. You can prepare it with chicken, aromatic spices, and basmati rice.
The dish is garnished with tender, juicy pieces of chicken cooked in a rich, aromatic broth (yakhni). The Yakhni Pulao Dish is served with a side of raita (a yogurt-based condiment) and a small salad of sliced cucumbers, tomatoes, and red onions, garnished with a wedge of lemon.
Homemade Version
This homemade version of Yakhni Pulao is prepared in the same Kashmiri style, and you will definitely enjoy this recipe. This luscious and satisfying recipe will be an example of your culinary skills and an ideal dinner meal. Serve with raita or green chutney to make it more appealing.
The dish is essentially called “Yakhni Pulao” or simply Pulao. Yakhni is an Urdu word for broth. Mutton, beef, or chicken pieces are boiled with onion, ginger, garlic, and whole garam masala till meat is tender and the duration of cooking and water medium extract maximum flavor and aroma out of the meat and spices. If the broth isn’t rich and aromatic, Pulao would be only salted rice then. You remove the meat from the broth then slightly fry in a pan with golden brown onion. What proportion you brown the onion would dominate the color of Pulao?
Pulao Recipe
Some love it being white in appearance, during which case the onion is merely sautéed. Strain and add to roasted meat with some more spices to reinforce the flavor and aroma. Bring it to a boil and include soaked rice and cook till done. There you’ve got it.
This process of creating Yakhni then straining applies when desi chicken or beef or mutton is being used because they require a longer duration of your time to urge tender. I’m using broiler chicken, which doesn’t take much time to cook. Therefore, the following recipe is made to possess a balanced cooking time. Otherwise, chicken would practically dissolve if cooked to form yakhni and then cooked again with rice. If you would like to make Pulao with mutton or beef, you’d need to adjust the cooking time, spice proportion, and ratio of cooking oil/ghee to fry the onion, counting on the fat content of the meat.
Yakhni Pulao Recipe
Ingredients:
- 2 cups soaked basmati rice
- 1 kg of chicken
- 2 medium onion sliced
- 2 medium tomato, chopped
- Ginger garlic paste
- 1/2 teaspoon peppercorns
- Cinnamon stick, small
- 4 cloves garlic
- 1/2 tsp nutmeg powder
- 1 teaspoon coriander seeds
- 1 teaspoon coriander seeds
- salt as taste
- 1 tbsp coriander crushed
- 1 cup yogurt (curd)
- 3 green cardamom
- 1 tsp red chili powder
- 2 green cardamom
- black cardamom
- 4-5 clove
- 1 tsp allspice powder
- 2 tsp fennel seeds
- 1 bay leaf
- Water as required
- 1 tsp cumin seeds
- 1 tsp coriander powder
- Cooking oil
How to Prepare Yakhni Pulao?
Step 1 – Prepare a Spice Bag:
To make Yakhni Pulao, take a clean cloth bag and add onion pieces, garlic pods, ginger, black cardamom, black peppercorns, coriander seeds, nutmeg, cloves, cinnamon stick, and mace in it. Then tie the opening with a tiny cloth rope. Your spice bag is ready.
Step 2 – Cook Chicken with Spices:
First of all, wash and clean the chicken under running water and set aside. Add 3 cups of water in a large cooking pot, salt, and chicken. Then place the spice bag in this pot and turn on the flame. Cook it for 20-25 minutes until chicken gets ready.
Step 3 – Yakhni is Prepared:
Remove the spice bag and chicken in another pot and set aside. The yakhni is all set.
Step 4 – Fry onions in the Ghee:
Heat vegetable ghee in a frying pan and add sliced onions to fry. Keep ¼ of it and set aside.
Step 5 – Fry Other Spices in the Same Pan:
Add cumin seeds, ginger-garlic paste, salt, tomatoes, coriander powder, and chili powder in the same pan with light brown onions, and fry for 2 minutes. Then add yogurt, green cardamom, and whole spices powder and heat on a medium fire. When tomatoes are tender, add fennel seeds and chicken to the pan and heat for another 2 minutes.
Step 6 – Combine Masala and Yakhni:
Now, mix this masala in the prepared yakhni and let it boil. When bubbles start, add rice and cook the rice uncovered for 6 minutes. Then, drop some fried onions and a tbsp of ghee on the rice and seal the pot with a lid. Fix flour dough on the sides of the lid so that the flavors do not run away.
Step 7 – Cook the Rice:
Cook rice on a low flame for 15-20 minutes or till the rice is prepared.
Step 8 – Serve and Enjoy:
To make it more delectable, serve with cucumber raita or green chutney. Enjoy!
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