Recipe for Yakhni Pulao
Yakhni Pulao is a Kashmiri recipe made with rice, chicken and different type of Indian spices that add flavour to it. It’s easy to make and tastes great. Try it out today!
Equipment
- 1 bottom vessel
- 1 Strainer
Ingredients
- 750 grams Chicken
- 3 cups Basmati Rice
- 3 No Onions Sliced
- 1 No Small Onions Roughly Chopped
- 1 piece Ginger Roughly Chopped
- 5-6 No Cloves of Garlic
- 1.5 tbsp Ginger Garlic Paste
- 100 grams Curd
- 5-6 No Green Chillies
- 2 - Bay Leaves, 1 Star Anise, 1 Cinnamon Stick, 1 Black Cardomom, 4-5 Cloves.
- 1 tsp Fennel Seeds
- 1 tsp Shahi Jeera
- 1 tsp Jeera/Cumin Seeds
- 1 tsp Black Peppercorns
- 2 tsp Coriander Seeds
- 3 tbsp Ghee
- Salt as per taste
Instructions
- Ingredients of yakhni pulao
- Let's make yakhani (Chicken Stock) - Add chicken pieces, roughly chopped onions, Ginger, Cloves & Whole Spices in a Bottom Kadhai.
- Add some salt and 6 Cups of water.
- Let it Boil on high flame for 5 mins.
- After 5 mins, Cover and cook on a medium flame for 10 mins.
- Turn off the flame and remove the chicken pieces.
- Using a strainer, Transfer it (Yakhn or chicken stock) to a vessel.
- Yakhni or chicken Stock is ready!
- Take a bottom vessel and add 2-3 tbsp of Ghee & some whole spices.
- Add sliced onions and fry them until golden brown
- Add ginger garlic paste and saute until aromatic on low-medium flame.
- Add chicken pieces and fry them until golden brown on a high-med flame.
- Now add curd and saute until Oil separates.
- Add salt as per taste.
- Add yakhni to the chicken (6 Cups - Measure and add as we have taken 3 cups of rice).
- Now add 5-6 No whole Green Chilies
- Add soaked basmati rice on Boling and cook on high flame for 5 mins.
- Cover with a lid and cook for 15 mins on the lowest flame.
- Turn off the flame after 15 mins or until the rice is cooked.
- Delicious Yakhni pulao is ready!
Video
Notes
For optimal results, please ensure that the basmati rice is cooked perfectly.