Chicken Yakhni Pulao

30 mins
Serves 6
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Directions

  1. 1In a bowl, add rice and water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.
  2. 2In a bowl, add rice and water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.
  3. 3In a bowl, add rice and water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.
  4. 4In 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).
  5. 5In 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).
  6. 6In 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).
  7. 7Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.
  8. 8Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.
  9. 9Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.
  10. 10In a pot, add cooking oil, onion and fry until light golden.
  11. 11In a pot, add cooking oil, onion and fry until light golden.
  12. 12In a pot, add cooking oil, onion and fry until light golden.
  13. 13Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.
  14. 14Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.
  15. 15Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.
  16. 16Add ginger garlic paste and mix well.
  17. 17Add ginger garlic paste and mix well.
  18. 18Add ginger garlic paste and mix well.
  19. 19Now add reserved chicken pieces, mix well and cook for 2-3 minutes.
  20. 20Now add reserved chicken pieces, mix well and cook for 2-3 minutes.
  21. 21Now add reserved chicken pieces, mix well and cook for 2-3 minutes.
  22. 22Add yogurt and mix well.
  23. 23Add yogurt and mix well.
  24. 24Add yogurt and mix well.
  25. 25Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).
  26. 26Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).
  27. 27Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).
  28. 28Add reserved stock, salt, mix well and bring it to boil.
  29. 29Add reserved stock, salt, mix well and bring it to boil.
  30. 30Add reserved stock, salt, mix well and bring it to boil.
  31. 31Add 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.
  32. 32Add 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.
  33. 33Add 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.
  34. 34Garnish with fried onion & serve!
  35. 35Garnish with fried onion & serve!
  36. 36Garnish with fried onion & serve!

Ingredients

  • 750 g Falak Extreme Basmati Rice
  • 750 g Falak Extreme Basmati Rice
  • 750 g Falak Extreme Basmati Rice
  • 4 cups Water
  • 4 cups Water
  • 4 cups Water
  • 750 g Chicken
  • 750 g Chicken
  • 750 g Chicken
  • 8 cloves Lehsan (Garlic)
  • 8 cloves Lehsan (Garlic)
  • 8 cloves Lehsan (Garlic)
  • 1 inch piece Adrak (Ginger)
  • 1 inch piece Adrak (Ginger)
  • 1 inch piece Adrak (Ginger)
  • 1 medium Pyaz (Onion)
  • 1 medium Pyaz (Onion)
  • 1 medium Pyaz (Onion)
  • 1 tbs Saunf (Fennel seeds)
  • 1 tbs Saunf (Fennel seeds)
  • 1 tbs Saunf (Fennel seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 3 Hari elaichi (Green cardamom)
  • 3 Hari elaichi (Green cardamom)
  • 3 Hari elaichi (Green cardamom)
  • 2 pieces Javitri (Mace)
  • 2 pieces Javitri (Mace)
  • 2 pieces Javitri (Mace)
  • 1 small piece Jaifil (Nutmeg)
  • 1 small piece Jaifil (Nutmeg)
  • 1 small piece Jaifil (Nutmeg)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 5 Laung (Cloves)
  • 5 Laung (Cloves)
  • 5 Laung (Cloves)
  • 2 Bari elaichi (Black cardamom)
  • 2 Bari elaichi (Black cardamom)
  • 2 Bari elaichi (Black cardamom)
  • 0.5 tbs Namak (Salt)
  • 0.5 tbs Namak (Salt)
  • 0.5 tbs Namak (Salt)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.25 tsp Tatri (Citric acid)
  • 0.25 tsp Tatri (Citric acid)
  • 0.25 tsp Tatri (Citric acid)
  • 1.5 litre Water
  • 1.5 litre Water
  • 1.5 litre Water
  • 0.5 cup Cooking oil
  • 0.5 cup Cooking oil
  • 0.5 cup Cooking oil
  • 1 large Pyaz (Onion)
  • 1 large Pyaz (Onion)
  • 1 large Pyaz (Onion)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Hari elaichi (Green cardamom)
  • 2 Hari elaichi (Green cardamom)
  • 2 Hari elaichi (Green cardamom)
  • 1 Bari elaichi (Black cardamom)
  • 1 Bari elaichi (Black cardamom)
  • 1 Bari elaichi (Black cardamom)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 3 Laung (Cloves)
  • 3 Laung (Cloves)
  • 3 Laung (Cloves)
  • 1.5 tbs Adrak lehsan paste (Ginger garlic paste)
  • 1.5 tbs Adrak lehsan paste (Ginger garlic paste)
  • 1.5 tbs Adrak lehsan paste (Ginger garlic paste)
  • 0.5 cup Dahi (Yogurt)
  • 0.5 cup Dahi (Yogurt)
  • 0.5 cup Dahi (Yogurt)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 0.5 tsp Kali mirch powder (Black pepper powder)
  • 0.5 tsp Kali mirch powder (Black pepper powder)
  • 0.5 tsp Kali mirch powder (Black pepper powder)
  • 2 tbs Hara dhania (Fresh coriander)
  • 2 tbs Hara dhania (Fresh coriander)
  • 2 tbs Hara dhania (Fresh coriander)
  • 2 Hari mirch (Green chillies)
  • 2 Hari mirch (Green chillies)
  • 2 Hari mirch (Green chillies)
  • 6 cups Reserved stock
  • 6 cups Reserved stock
  • 6 cups Reserved stock
  • 0.5 tsp Namak (Salt)
  • 0.5 tsp Namak (Salt)
  • 0.5 tsp Namak (Salt)
  • 1 Pyaz (onion)
  • 1 Pyaz (onion)
  • 1 Pyaz (onion)

Equipment

wokbowlpot

Tips

  • Use #FalakExtreme for best results.
  • Garnish with fried onion & serve!