Yakhni Pulao with Chicken Recipe

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Directions

• Take a clean muslin cloth and tie the onion (cut into 2 pieces), garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it and this process is called bouquet garni.
• In a saucepan, add water, chicken, salt and the bouquet garni and boil it for 20 minutes or until the chicken is cooked.
• Remove the bouquet garni and keep the stock with chicken pieces aside and the yakhni is ready.
• In a wide pan, heat oil and fry the sliced onions and take 1/4 of the onions and keep it aside.
• In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir-fry for about 3 minutes.
• After 3 minutes, add yogurt, garam masala, and green cardamom and cook on medium-high flame till the tomatoes get tender.
• Add fennel seeds and chicken pieces to the masala and cook for 2 minutes on a low flame.
• Add this masala and soaked rice to the prepared yakhni ( stock ) in the saucepan, turn on the flame and cook the rice for 5 minutes or till the water dries up.
• Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape.
• Cook on low heat for 15 min or till rice is done and after 15 minutes, switch off the flame.
• Serve Yakhni Pulao With Chicken with any other raita of your choice.

Check More Pulao Recipes

Meghna Nath