Yakhni Pulao or Chicken Yakhni Pulao is a flavourful, mildly spiced and delicious Chicken Rice recipe from Kashmir. Here the chicken is boiled in water and the chicken stock or Yakhni is used to cook the Rice along with spices. I made this Chicken Yakhni Pulao for Iftar and it came out so good. You can also make this Chicken Yakhni Pulao for Lunch or dinner and serve with Onion Raita, Vegetable Khurma or even Ketchup.
Recipe for making Chicken Yakhni Pulao
Ingredients
8 medium sized pieces of Chicken
4 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 cardamoms, 2 cinnamons, 2 cloves
1 tsp pepper corns
1 tsp ginger garlic paste
1 large onion thinly sliced
1/2 cup curd
1/2 tsp garam masala powder
2 cups Basmati rice
4 cups water
1 and 1/2 tsp salt (or to taste)
1/2 tsp pepper powder
handful of coriander and mint leaves
Method
- Wash and soak basmati rice in water for atleast 30 minutes.
- Take 4 cups water in a large heavy bottomed pan. Add chicken pieces and 1/2 tsp salt and bring it to a boil.
- Cook for about 10 minutes or till the chicken is 80% cooked.
- Once done, take a strainer and strain the Yakhni into a bowl.
- Measure the yakhni. If you get 3 and 1/2 cups of Yakhni, add 1/2 more cup of water, to make it 4 cups of Yakhni and keep ready.
- Keep the cooked chicken pieces aside. We will add them later.
- Now heat oil in the same pan, add cardamoms, cinnamon, cloves, fennel seeds and cumin seeds and saute till the seeds sputter.
- Add onions and peppercorns, and saute for some time till onions turn dark brown.
- Take a tbsp of the fried onions in a bowl. We will add them as a garnish in the end.
- Now add garlic and ginger paste and saute for a few seconds till the raw smell goes.
- Add coriander and mint leaves, curd, 1 tsp salt, garam masala powder, pepper powder and Yakhni to the pressure cooker and bring it to a boil.
- Drain away the water from rice and add the rice to the pan.
- Cook for few minutes in medium flame.
- When you see boils appearing on top and most of the water has evaporated, give a mix to the rice and add the chicken pieces on top.
- Reduce flame and close a lid. Cook in low flame for about 5 minutes till the rice is well cooked.
- Once done, transfer the Chicken yakhni pulao into a serving bowl and garnish with coriander and mint leaves and the fried onions that we have reserved already.
- Serve hot.
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