Yakhni Chicken Pulao (यखनी चिकन पुलाव)
Yakhni Chicken Pulao is a traditional dish from Kashmiri cuisine that is known for its aromatic flavors and tender chicken pieces cooked with fragrant rice.
Ingredients
- 500g chicken, cut into pieces
- 2 cups basmati rice
- 4 cups water
- 1 onion, thinly sliced
- 1/2 cup yogurt
- 2 bay leaves
- 4-5 green cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions
- Wash the basmati rice and soak it in water for 30 minutes.
- In a large pot, add the chicken pieces, water, sliced onion, yogurt, bay leaves, cardamom pods, cinnamon stick, cumin seeds, fennel seeds, ginger-garlic paste, turmeric powder, red chili powder, and salt. Bring it to a boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is tender.
- Once the chicken is cooked, remove it from the stock and set aside. Strain the stock and keep it aside as well.
- In a separate pot, heat ghee and add the soaked rice. Sauté for a few minutes.
- Now, add the strained stock to the rice. Bring it to a boil, then reduce the heat, cover the pot, and let it cook for 15-20 minutes until the rice is done.
- Once the rice is cooked, layer the tender chicken pieces on top of the rice. Cover the pot and let it simmer for another 5-10 minutes.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Strainer Cooking spoon Cooking pot with lid
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Yakhni Chicken Pulao hot with raita (yogurt dip) and salad.
Tips & tricks
For a richer flavor, you can add a few saffron strands to the rice while it's cooking.
Cost
$15