Yakhni Pulao with Chicken Recipe | Yummyfoodrecipes.in By, 2017-07-19 Yakhni Pulao with Chicken Recipe | Yummyfoodrecipes.in Explore the taste of Yakhni Pulao with Chicken Recipe. This recipe is tasty, spicy, yummy, and easy to prepare. It is perfect for any occasion. Prep Time: 30min Cook time: 45min Ingredients: 2 cupsBasmati rice, soaked in water for at least half an hour,500 gramsChicken, cut into pieces,1/2Onion, cut into two pieces,2Black cardamom (Badi Elaichi),4-5Whole Black Pepper Corns,1/2 teaspoonCloves,2 inchCinnamon Stick,1 pinchNutmeg powder,1Mace,6cloves Garlic,2 inchGinger,1 teaspoonCoriander seeds,3 cupsWater,Saltto taste,1Onion, thinly sliced,1-1/2 teaspoonsGinger garlic paste,1/2Tomato, chopped,1 teaspoonCumin seeds,1/2 cupYogurt (Curd),1/2 teaspoonCoriander Powder,1/2 teaspoonRed chili powder,1 teaspoonGaram masala powder,2Green cardamom,1-1/2 teaspoonFennel seeds (Saunf), ground, Instructions: Take a clean muslin cloth and tie the onion (cut into 2 pieces), garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it and this process is called bouquet garni. In a saucepan, add water, chicken, salt and the bouquet garni and boil it for 20 minutes or until the chicken is cooked. Remove the bouquet garni and keep the stock with chicken pieces aside and the yakhni is ready. In a wide pan, heat oil and fry the sliced onions and take 1/4 of the onions and keep it aside. In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir-fry for about 3 minutes. After 3 minutes, add yogurt, garam masala, and green cardamom and cook on medium-high flame till the tomatoes get tender. Add fennel seeds and chicken pieces to the masala and cook for 2 minutes on a low flame. Add this masala and soaked rice to the prepared yakhni ( stock ) in the saucepan, turn on the flame and cook the rice for 5 minutes or till the water dries up. Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape. Cook on low heat for 15 min or till rice is done and after 15 minutes, switch off the flame. Serve Yakhni Pulao With Chicken with any other raita of your choice. Check More Pulao Recipes Meghna Nath
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Yakhni Pulao with Chicken Recipe

Yakhni Pulao with Chicken Recipe

Yakhni Pulao with Chicken is a recipe made using rice, chicken, and lots of spices that are full of essence. This rice  is a flavorful option to serve as a party recipe. Try out this Pulao recipe for lunch or dinner.

Ingredients

  • 2 cupsBasmati rice, soaked in water for at least half an hour
  • 500 gramsChicken, cut into pieces
  • 1/2Onion, cut into two pieces
  • 2Black cardamom (Badi Elaichi)
  • 4-5Whole Black Pepper Corns
  • 1/2 teaspoonCloves
  • 2 inchCinnamon Stick
  • 1 pinchNutmeg powder
  • 1Mace
  • 6cloves Garlic
  • 2 inchGinger
  • 1 teaspoonCoriander seeds
  • 3 cupsWater
  • Saltto taste
  • 1Onion, thinly sliced
  • 1-1/2 teaspoonsGinger garlic paste
  • 1/2Tomato, chopped
  • 1 teaspoonCumin seeds
  • 1/2 cupYogurt (Curd)
  • 1/2 teaspoonCoriander Powder
  • 1/2 teaspoonRed chili powder
  • 1 teaspoonGaram masala powder
  • 2Green cardamom
  • 1-1/2 teaspoonFennel seeds (Saunf), ground

Directions

  • Take a clean muslin cloth and tie the onion (cut into 2 pieces), garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it and this process is called bouquet garni.
  • In a saucepan, add water, chicken, salt and the bouquet garni and boil it for 20 minutes or until the chicken is cooked.
  • Remove the bouquet garni and keep the stock with chicken pieces aside and the yakhni is ready.
  • In a wide pan, heat oil and fry the sliced onions and take 1/4 of the onions and keep it aside.
  • In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir-fry for about 3 minutes.
  • After 3 minutes, add yogurt, garam masala, and green cardamom and cook on medium-high flame till the tomatoes get tender.
  • Add fennel seeds and chicken pieces to the masala and cook for 2 minutes on a low flame.
  • Add this masala and soaked rice to the prepared yakhni ( stock ) in the saucepan, turn on the flame and cook the rice for 5 minutes or till the water dries up.
  • Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape.
  • Cook on low heat for 15 min or till rice is done and after 15 minutes, switch off the flame.
  • Serve Yakhni Pulao With Chicken with any other raita of your choice.

Check More Pulao Recipes

Meghna Nath

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