Chicken Yakhni Pulao
Chicken pieces boiled in rice along with spices to give an aromatic pulao and mouth-watering taste
Ingredients
For Yakhni
- 1.25 Kg Chicken drumstick
- 1 Onion medium size(Chopped)
- 3-4 Garlic cloves
- 1 inch Ginger piece
- 2-3 Bay leaves
- 2 pieces Cinnamon stick
- 3-4 Green Cardamom
- 1-2 Star Anise seed
- 1 teaspoon Whole Black peppercorn
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander seeds
- 2 pieces Black Cardamom
- 3-4 Cloves
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Mace
- 1 tablespoon Oil
- 1/2 teaspoon Salt
- 3.5 Cup Water
For Pulao/Pulav/Pilaf
- 3 Cup Basmati Rice
- 2 Onion medium size(sliced)
- 2-3 Fresh Chillies
- 1 inch piece Cinnamon stick
- 2-3 Bay Leaves
- 1/2 teaspoon Whole black peppercorn
- 2=3 Green Cardamom
- 2 Black Cardamom
- 3-4 cloves
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Cumin seeds
- 4 tablespoon Oil
- 2 tablespoon Yogurt
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- 1/3 teaspoon Black Pepper Powder
- 1 teaspoon Salt
- 2 tablespoon Fresh coriander chopped
Instructions
- First of all, wash and soak rice in enough water. Now lets prepare Yakhni for the pulao. For that, wash and drain chicken drumsticks in a colander. In a big pot, add chicken drumsticks and sprinkle salt over them.
- Now add chopped onions, garlic cloves, ginger piece, bay leaves, cinnamon stick, green cardamom, black cardamom, cloves, black peppercorn, star anise seed, fennel seeds, cumin seeds and coriander seeds to it. Add mace powder and nutmeg powder to it. Add 3.5 cup of water to it and mix well.
- Keep this pot on medium high heat and bring it to boil. After the boil comes, lower down the heat to low-medium, and let it boil for 20 minutes or till the chicken pieces are tender. After that switch off the heat and let it sit for 2-3 minutes.
- Now take the chicken pieces out on a plate with the help of tongs. Strain the water into a bowl, this is our yakhni so, keep it aside and discard the rest of remaining solid masalas.
- Now heat oil in another Pan/pot over medium heat and add cumin seeds. Once they crackle, add sliced onions to it and saute until they are golden brown. Take out half of them in a plate and keep aside.
- Now add bay leaves, cinnamon stick, black peppercorn, green cardamom, black cardamom and cloves to it and saute.
- Add ginger garlic paste and fresh chillies(make a slit in centre) to the pan and saute for a minute. Now add the chicken pieces and yogurt to it. Saute again. Now add red chilli powder, coriander powder, black pepper powder and salt to it and mix.
- Add chopped coriander and soaked rice to the pan. Add yakhni to it now and mix everything well. Let it boil for 5 minutes. After that, cover the pan with lid and lower the heat. Let it cook for 15 minutes or till all the water is evaporated and rice are cooked properly.
- After that, switch off the heat and spread fried onions over the cooked rice. Let it sit for 5 minutes. Open the lid and fluff the rice with fork. Serve hot and enjoy with raita or chutney of your choice.
Notes
Key Notes:
- You can use any type of chicken pieces instead of drumsticks.
- Do not open the lid frequently when rice are cooking, as that will tend to rice not cooked properly.
Nutrition
Nutrition Facts
Chicken Yakhni Pulao
Amount Per Serving
Calories 401
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 129mg43%
Sodium 748mg33%
Potassium 580mg17%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 3g3%
Protein 27g54%
Vitamin A 107IU2%
Vitamin C 8mg10%
Calcium 110mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.