Chicken Yakhni Pulao Recipe

 

Chicken Yakhni Pulao Recipe

Ingredients:  

• Falak Extreme Basmati Rice 750g (4 Cups)
• Water as required -Chicken 750g
• Lehsan (Garlic)  sliced  8-10 cloves
•   Adrak (Ginger) sliced 1 inch piece
•  Pyaz (Onion) 1 medium
• Saunf (Fennel seeds) 1 tbs
• Zeera (Cumin seeds) ½ tbs
• Sabut dhania (Coriander seeds) 1 tbs
• Hari elaichi (Green cardamom) 3-4
• Javitri (Mace) 2 pieces
• Jaifil (Nutmeg) 1 small piece
• Darchini (Cinnamon sticks) 2-3
• Laung (Cloves) 5-6
• Bari elaichi (Black cardamom) 2
• Namak (Salt) ½ tbs or to taste
• Sabut kali mirch (Black peppercorns) ½ tsp
• Tatri (Citric acid) ¼ tsp
• Water 1 & ½ litre -Cooking oil ½ Cup
• Pyaz (Onion) sliced 1 large
• Darchini (Cinnamon sticks) 2
• Hari elaichi (Green cardamom) 2-3
• Bari elaichi (Black cardamom) 1
• Sabut kali mirch (Black peppercorns) ½ tsp
• Zeera (Cumin seeds) ½ tbs -Luang (Cloves) 3-4
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• Dahi (Yogurt) whisked ½ Cup
• Lal mirch powder (Red chili powder) 1 tsp or to taste
• Kali mirch powder (Black pepper powder) ½ tsp
• Hara dhania (Fresh coriander) chopped 2 tbs
• Hari mirch (Green chillies) 2-3
• Reserved stock 6 Cups
• Namak (Salt) ½ tsp or to taste
• pyaz (onion) fried

 

Directions:

In a bowl, add rice, water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.

In a wok, add chicken, garlic, ginger, onion, fennel seeds, cumin seeds, coriander seeds, green cardamom, mace, nutmeg, cinnamon sticks, cloves, black cardamom, salt, black peppercorns, citric acid and water, mix well and bring it to boil, cover and cook on low flame until chicken is tender (approx. 15-20 minutes).

Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.   

In a pot, add cooking oil, onion and fry until light golden.

Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.

Add ginger garlic paste and mix well.

Now add reserved chicken pieces, mix well and cook for 2-3 minutes.

Add yogurt and mix well.

Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).

Add reserved stock, salt, mix well and bring it to boil.

Add soaked rice, mix and cook on medium high flame until water is reduced (4-5 minutes), cover & steam cook on low flame for 18-20 minutes.

Garnish with fried onion & serve!