Chicken Yakhni Pulao
Serves 1
Directions
- 1Add water, whole spices (cinnamon, star anise, peppercorn, cardamom, cloves), coriander seeds, and fennel seeds to a large pot. Add the crushed garlic and chilies, onion, bay leaf, salt, and chicken pieces. Cover and cook on low flame for 10 minutes to make the yakhni.
- 2Separate the chicken from the yakhni broth.
- 3Heat oil in a large pot and add whole spices (bay leaf, peppercorn, cardamom, cumin, cinnamon) and sliced onion. Fry until golden brown.
- 4Add cubed potatoes and fry with the onions.
- 5Add ginger garlic paste, green chili paste, tomato slices, whisked yogurt, salt, fennel powder, garam masala, and coriander powder. Sauté well.
- 6Add the boiled chicken and cook covered on low flame until potatoes are tender.
- 7Pour in the yakhni broth, then add whole green chilies, dried fenugreek leaves, and fresh coriander leaves. Bring to a boil.
- 8Add soaked basmati rice, stir, and cook until water has almost evaporated.
- 9Cover and cook on low flame for 5 minutes.
- 10Give the rice a gentle stir once, then cover and cook on low flame for 10 minutes to allow the pulao to steam (dum).
Ingredients
- as needed water
- 1 cinnamon stick
- 1 star anise
- a few black peppercorn
- 1 black cardamom
- a few green cardamom
- a few clove
- 1 1/2 tbsp whole coriander seed
- 1 1/2 tbsp fennel seed
- 4-5 garlic clove, crushed
- 3-4 green chili, crushed
- 1 onion, chopped
- 1 bay leaf
- 2 tbsp salt
- 1/2 kg chicken
- 1 cup oil
- 1 tsp cumin seed
- 2-3 potato, cubed
- 2 tbsp ginger garlic paste
- 1 tbsp green chili paste
- 1 tomato, sliced
- 1/2 cup yogurt, whisked
- salt (optional)
- 1 tbsp fennel seed powder
- 1 tsp garam masala
- 1/2 tbsp coriander powder
- 3-4 green chili
- 1 tsp dried fenugreek leaf
- a handful fresh coriander leaf
- 2 cup basmati rice
Equipment
pottea strainerknifespoonplate
Tips
- Use chicken with bones for the best flavor.
- You can use any small rice variety if basmati rice is unavailable.
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