Chicken Yakhni Pulao
In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups.
Yakhni Pulao is a most simple dish to make in bulk for family gathering or any kind of parties and goes very well with any kind of raita.I usually make this for shortcut cooking method but everyone enjoys a lot.Today I made with chicken with bones.You can make this with boneless thigh pieces too.
Use long grained basmati rice.Soak it in water so that it doesnot break.Soak for 20 min.This dish is mild so kids enjoy a lot.It is also not a very elaborate dish like Biryani.
Ingredients
- Rice-3 mugs(Soaked for 1/2 hr)
- Onions sliced-4
- Ginger-1 tbsp Paste
- Curd-1/2 bowl
- Chicken with Bones-1 kilo
- Rice-3 mugs(Soaked for 1/2 hr)
- Onions sliced-4
- Ginger-1 tbsp Paste
- Curd-1/2 bowl
- Bayleaves
- Yakhni masala powder-Bayleaf,cloves,fennel seeds,shazeera,cinnamon sticks,cardamom,star anise,big cardamom(equal amount) or 2tbsp powder
- Kashmiri red chilli powder
- Salt to taste
- Sugar as per need
- White oil and ghee-3 tbsp white oil
Method
- Take 3 tbsp white oil,heat the oil and add sliced onions and fry till golden.Take out little of brown onion and reserve for garnish.
- Add ginger paste and saute it for half min.Reduce the flame and saute.
- Now add the spice mix and add very little water so that it doesnot burn.Saute for a min.
- Then add the beaten curd and very little water to avoid curdling.Continue to saute in low flame.
- Now add Kashmiri red chilli powder and saute for 3 min in low flame.
- Then add the chicken pieces and increase the flame to medium.Add sugar to balance the taste.Saute till the chicken is almost 50% cooked.
- Add salt to taste.Now add 1 tp of ghee for extra flavour.You can add more or less.
- Now add warm water and bring it to boil.
- Once the gravy is boiling add the drained soaked rice and mix.
- Now add more water or 6 cups of water in total.Now cover and cook till the rice gets cooked and fluffy and water has dried off.
- At last garnish with barista or fried onions.
Recipe By Chef Dimple