Yakhni Pulao Recipe

Yakhni Pulao Recipe

Ingredients:

• 2 cup soaked basmati rice
• 1/2 medium onion
• 1/2 teaspoon peppercorns
• 2 inches Cinnamon stick
• 1/2 teaspoon nutmeg powder
• 6 cloves garlic
• 1 teaspoon coriander seeds
• salt as required
• 1/2 teaspoon crushed to paste ginger
• 1/2 medium chopped tomato
• 1/2 cup yoghurt (curd)
• 1/2 teaspoon Red chilli powder
• 2 green cardamom
• 100 gm ghee
• 500 gm chopped into cubes chicken
• 2 black cardamom
• 1/2 teaspoon clove
• 1 bay leaf
• 1/2 teaspoon mace powder
• 2 inches ginger
• 4 cup Water
• 1/4 medium sliced onion
• 1/2 teaspoon crushed to paste garlic
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 1/2 teaspoon fennel seeds

Recipe :

• Step 1 Prepare Bouquet Garni

  Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called bouquet garni.

• Step 2 Cook chicken with spices

  Wash the chicken and keep aside. In a cooking pot, take 3 cups water, cubed chicken and a teaspoon of salt. Turn on the flame. Add to it, the bouquet garni and boil for around 20 minutes or until chicken gets done.

• Step 3 Yakhni is ready

  Remove the bouquet garni and keep the stock with chicken pieces aside. The 'yakhni' is ready.

• Step 4 Heat the ghee and fry onions

  In a pan, heat ghee and fry onions. Keep 1/4th of it aside for adding later.

• Step 5 Fry onion and tomatoes

  In the remaining onions, add cumin seeds, ginger-garlic paste, tomatoes, salt, red chilli powder, coriander powder and stir fry for 3 minutes. Add yoghurt, garam masala and green cardamom. Cook on medium-high heat till the tomatoes get tender. Add fennel seeds and chicken pieces to the masala and let it simmer for another 2 minutes.

• Step 6 Mix in the prepared masala and yakhni

  Add this masala to the prepared yakhni (stock) in the cooking pot, turn on the heat and cook the rice uncovered for 5 minutes. Sprinkle fried onions that we saved in step 4 on the rice, add a tbsp of ghee and seal the pot with foil or atta dough so that the flavours do not escape.

• Step 7 Cook the rice

  Cook on a low heat for 15 minutes or till the rice is done.

• Step 8 Serve

  Enjoy the hot Yakni Pulao with cucumber raita.

Tips :

• Don't forget to garnish your Yakhni pulao with freshly chopped coriander leaves or mint leaves.

• You can also add a combination of dry fruits and raisins if you prefer a royal tasting Yakhni pulao.

• You can also use mutton instead of chicken. Just level up the spices a litle as per your taste.