Chicken Yakhni Pulao
Directions
- 1In a bowl, add rice and water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.
- 2In a wok, add chicken, garlic, ginger, onion, fennel seeds, cumin seeds, coriander seeds, green cardamom, mace, nutmeg, cinnamon sticks, cloves, black cardamom, salt, black peppercorns, citric acid and water, mix well and bring it to boil, cover and cook on low flame until chicken is tender (approx. 15-20 minutes).
- 3Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.
- 4In a pot, add cooking oil, onion and fry until light golden.
- 5Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.
- 6Add ginger garlic paste and mix well.
- 7Now add reserved chicken pieces, mix well and cook for 2-3 minutes.
- 8Add yogurt and mix well.
- 9Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).
- 10Add reserved stock, salt, mix well and bring it to boil.
- 11Add soaked rice, mix and cook on medium high flame until water is reduced (4-5 minutes), cover & steam cook on low flame for 18-20 minutes.
- 12Garnish with fried onion & serve!
Ingredients
- 750 g Falak Extreme Basmati Rice
- 4 cups Water
- 750 g Chicken
- 8 cloves Lehsan (Garlic)
- 1 inch piece Adrak (Ginger)
- 1 medium Pyaz (Onion)
- 1 tbs Saunf (Fennel seeds)
- 0.5 tbs Zeera (Cumin seeds)
- 1 tbs Sabut dhania (Coriander seeds)
- 3 Hari elaichi (Green cardamom)
- 2 pieces Javitri (Mace)
- 1 small piece Jaifil (Nutmeg)
- 2 Darchini (Cinnamon sticks)
- 5 Laung (Cloves)
- 2 Bari elaichi (Black cardamom)
- 0.5 tbs Namak (Salt)
- 0.5 tsp Sabut kali mirch (Black peppercorns)
- 0.25 tsp Tatri (Citric acid)
- 1.5 litre Water
- 0.5 cup Cooking oil
- 1 large Pyaz (Onion)
- 2 Darchini (Cinnamon sticks)
- 2 Hari elaichi (Green cardamom)
- 1 Bari elaichi (Black cardamom)
- 0.5 tsp Sabut kali mirch (Black peppercorns)
- 0.5 tbs Zeera (Cumin seeds)
- 3 Laung (Cloves)
- 1.5 tbs Adrak lehsan paste (Ginger garlic paste)
- 0.5 cup Dahi (Yogurt)
- 1 tsp Lal mirch powder (Red chilli powder)
- 0.5 tsp Kali mirch powder (Black pepper powder)
- 2 tbs Hara dhania (Fresh coriander)
- 2 Hari mirch (Green chillies)
- 6 cups Reserved stock
- 0.5 tsp Namak (Salt)
- 1 Pyaz (onion)
Equipment
wokbowlpot
Tips
- Use #FalakExtreme for best results.
- Garnish with fried onion & serve!
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