Pakistani Chicken Yakhni Pulao

Serves 1
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Directions

  1. 1Chop the onion into slices.
  2. 2Chop the onion into slices.
  3. 3Chop the onion into slices.
  4. 4Dice the tomatoes.
  5. 5Dice the tomatoes.
  6. 6Dice the tomatoes.
  7. 7Chop the green chilies.
  8. 8Chop the green chilies.
  9. 9Chop the green chilies.
  10. 10Finely chop the fresh coriander.
  11. 11Finely chop the fresh coriander.
  12. 12Finely chop the fresh coriander.
  13. 13Add 1 kg of chicken to a kadahi.
  14. 14Add 1 kg of chicken to a kadahi.
  15. 15Add 1 kg of chicken to a kadahi.
  16. 16Add bay leaf, star anise, cardamom, cinnamon, and black peppercorns.
  17. 17Add bay leaf, star anise, cardamom, cinnamon, and black peppercorns.
  18. 18Add bay leaf, star anise, cardamom, cinnamon, and black peppercorns.
  19. 19Add 0.5 onion, 2 tsp garlic, 1 inch ginger, 1 tsp salt, 1 tsp fennel seeds, 1 tsp cumin seeds, and 1 tbsp coriander.
  20. 20Add 0.5 onion, 2 tsp garlic, 1 inch ginger, 1 tsp salt, 1 tsp fennel seeds, 1 tsp cumin seeds, and 1 tbsp coriander.
  21. 21Add 0.5 onion, 2 tsp garlic, 1 inch ginger, 1 tsp salt, 1 tsp fennel seeds, 1 tsp cumin seeds, and 1 tbsp coriander.
  22. 22Pour 1.5 liters of water into the kadahi.
  23. 23Pour 1.5 liters of water into the kadahi.
  24. 24Pour 1.5 liters of water into the kadahi.
  25. 25Cover the kadahi and boil for 15 minutes to prepare the yakhni.
  26. 26Cover the kadahi and boil for 15 minutes to prepare the yakhni.
  27. 27Cover the kadahi and boil for 15 minutes to prepare the yakhni.
  28. 28After 15 minutes, separate the chicken, spices, and yakhni into different bowls.
  29. 29After 15 minutes, separate the chicken, spices, and yakhni into different bowls.
  30. 30After 15 minutes, separate the chicken, spices, and yakhni into different bowls.
  31. 31In the same pan, add 3 tbsp of oil.
  32. 32In the same pan, add 3 tbsp of oil.
  33. 33In the same pan, add 3 tbsp of oil.
  34. 34Add 1 onion and 1 tbsp garlic paste to the oil and sauté until golden brown.
  35. 35Add 1 onion and 1 tbsp garlic paste to the oil and sauté until golden brown.
  36. 36Add 1 onion and 1 tbsp garlic paste to the oil and sauté until golden brown.
  37. 37Add 2 green chilies and 0.5 tsp cumin.
  38. 38Add 2 green chilies and 0.5 tsp cumin.
  39. 39Add 2 green chilies and 0.5 tsp cumin.
  40. 40Add the boiled chicken and sauté well.
  41. 41Add the boiled chicken and sauté well.
  42. 42Add the boiled chicken and sauté well.
  43. 43Add 3 tomatoes, 1 tbsp salt, 1 tbsp red chili powder, 0.5 tsp black pepper, and fresh coriander.
  44. 44Add 3 tomatoes, 1 tbsp salt, 1 tbsp red chili powder, 0.5 tsp black pepper, and fresh coriander.
  45. 45Add 3 tomatoes, 1 tbsp salt, 1 tbsp red chili powder, 0.5 tsp black pepper, and fresh coriander.
  46. 46Mix well and cook to form a masala.
  47. 47Mix well and cook to form a masala.
  48. 48Mix well and cook to form a masala.
  49. 49Once the chicken is prepared, add the prepared yakhni.
  50. 50Once the chicken is prepared, add the prepared yakhni.
  51. 51Once the chicken is prepared, add the prepared yakhni.
  52. 52Add 2 cups of soaked sella rice.
  53. 53Add 2 cups of soaked sella rice.
  54. 54Add 2 cups of soaked sella rice.
  55. 55Boil on high flame until 80% of the water dries.
  56. 56Boil on high flame until 80% of the water dries.
  57. 57Boil on high flame until 80% of the water dries.
  58. 58Garnish with fresh coriander, green chilies, and 1 tsp garam masala.
  59. 59Garnish with fresh coriander, green chilies, and 1 tsp garam masala.
  60. 60Garnish with fresh coriander, green chilies, and 1 tsp garam masala.
  61. 61Cover and cook on low heat for dum.
  62. 62Cover and cook on low heat for dum.
  63. 63Cover and cook on low heat for dum.
  64. 64Serve the prepared Chicken Yakhni Pulao.
  65. 65Serve the prepared Chicken Yakhni Pulao.
  66. 66Serve the prepared Chicken Yakhni Pulao.

Ingredients

  • 1 kg Chicken
  • 1 kg Chicken
  • 1 kg Chicken
  • 2 cups Sella Rice
  • 2 cups Sella Rice
  • 2 cups Sella Rice
  • Bayleaf
  • Bayleaf
  • Bayleaf
  • Star Anise
  • Star Anise
  • Star Anise
  • Cardamom
  • Cardamom
  • Cardamom
  • Cinnamon
  • Cinnamon
  • Cinnamon
  • Long Black Pepper Corns
  • Long Black Pepper Corns
  • Long Black Pepper Corns
  • 0.5 Onion
  • 0.5 Onion
  • 0.5 Onion
  • 2 tsp Garlic
  • 2 tsp Garlic
  • 2 tsp Garlic
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Fennel Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander
  • 1 tbsp Coriander
  • 1 tbsp Coriander
  • 1.5 Liter Water
  • 1.5 Liter Water
  • 1.5 Liter Water
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 2 Green Chillies
  • 2 Green Chillies
  • 2 Green Chillies
  • 3 Tomatoes
  • 3 Tomatoes
  • 3 Tomatoes
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Red Chilli Powder
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • Fresh Coriander
  • Fresh Coriander
  • Fresh Coriander
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 tbsp Garlic paste
  • 1 tbsp Garlic paste
  • 1 tbsp Garlic paste
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin

Equipment

KadahiCutting boardKnifeSmall bowlsSpatulaLidServing plate