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Chicken Yakhni Pulao Recipe
How to make Chicken Yakhni PulaoCafe Delhi Heights
This chicken yakhni pulao is made with mushk budji rice and a blend of aromatic spices. Top it with fried onions and serve hot with salan.
- Total Cook Time 40 mins
- Prep Time 20 mins
- Cook Time 20 mins
- Recipe Servings2
- Easy
Ingredients of Chicken Yakhni Pulao
- 200 gms Mushk Budji Rice
- 200 gms Chicken Curry Cut
- 1 Lemon
- 1 gm Saffron
- 30 gms Ginger-Garlic Paste
- 150 gms Onion
- 2 gms Star Anise
- 2 gms Salt
- 1 gms Bay Leaf
- 50 gms Ghee
- 2 gms Small Cardamom
- 2 gms Big Cardamom
- 100 ml Refined Oil
- 1 gm Clove
- 1 gm Cumin
- 10 gms Fresh Coriander
- 5 gms Mint Leaf
- 5 gms Green Chilli
- 2 gms Coriander Powder
- 2 gms Cumin Powder
- 1 gm Cinnamon
- 20 ml Cream
- 1 gm Fennel
- 1 gm Black Pepper
How to Make Chicken Yakhni Pulao
HideShow Media1.
To make this pulao, take a saucepan, add water to it and let it simmer on medium heat. Add the chicken, salt and the whole garam masala potli in it and boil it for around 15 minutes.
2.
Now remove the whole garam masala potli and keep the stock with chicken pieces aside.
3.
In a wide saucepan, heat oil on medium heat and add the sliced onions in it. Take 1/4 of the onions and keep them aside.
4.
Continue cooking the remaining onions; add cumin seeds, ginger garlic paste, salt, cumin powder, coriander powder and black pepper powder and stir fry for about 2 minutes.
5.
Now add the fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes. Add hot water to make the yakhni.
6.
Now pour over the soaked and drained mushk budji rice, and cook on low heat for about 5 minutes or till the water dries up.
7.
Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with atta dough. Cook the yakhni pulao on low heat for 10 minutes. Make a salan using the stock and cream. Serve hot with salan!