Chicken Yakhni Pulao

Name: Chicken Yakhni Pulao
Total time: 5400 s
Yield: 5-6 persons
Cuisine: Indian
Ingredients: 1 kg Chicken; 4 Garlic cloves; 1 inch Ginger; 1 Onion medium size; 1 tsp cumin seeds; 1 tbsp Coriander seeds; 1 tsp Fennel seeds; 2 bay leaves; 5-6 cloves; 1 inch Cinnamon stick; 1/2 tsp pepper corns; 1 Star anise; 1 Black cardamom; 4 Cardamom; 2 tsp Salt; 4 cups Water; 2 cups Basmati Rice; 4 tbsp Oil; 1 tbsp Butter; 1 Onion medium size; 3/4 tsp Cumin seeds; 1 Bay leaf; 8 Black peppercorns; 3 Cardamom; 4 cloves; 2 tsp Ginger Garlic paste; 1/4 tsp Mace; 1/4 tsp Nutmeg; 4 tbsp Curd; 3/4 tsp sugar

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

Delicious and aromatic chicken pulao with full of essence and flavors. This recipe is lip smacking chicken pulao where Basmati Rice is cooked in flavorful chicken stock infused with spices. You can serve it plain or with raita or salna.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

Saved

Ingredients

1 hr 30mins

5-6 persons

For Chicken Broth
1 kgChicken
4Garlic cloves
1 inchGinger
1Onion medium size
1 tspcumin seeds
1 tbspCoriander seeds
1 tspFennel seeds
2bay leaves
5-6cloves
1 inchCinnamon stick
1/2 tsppepper corns
1Star anise
1Black cardamom
4Cardamom
2 tspSalt
4 cupsWater
For pulao
2 cupsBasmati Rice
4 tbspOil
1 tbspButter
1Onion medium size
3/4 tspCumin seeds
1Bay leaf
8Black peppercorns
3Cardamom
4cloves
2 tspGinger Garlic paste
1/4 tspMace
1/4 tspNutmeg
4 tbspCurd
3/4 tspsugar
4Green Chillies
to taste Salt

Saved

Steps

1 hr 30mins

1

In a pot take cleaned chicken preferably with bone as it gives more flavour to the pulao and bigger piece as we will be cooking the chicken twice. Add all other ingredients for broth. Boil for 8 mins on high heat and 15 mins on low heat.
2

Meanwhile wash and soak basmati rice for half an hour. Take out the cooked chicken on to a plate and set aside. Filter the broth and discard the residue.
3

In a pan heat oil and butter. Add sliced onion and saute till translucent. Add the whole spices and saute.
4

Add ginger garlic paste and saute till raw smell goes away.
5

Add the cooked chicken pieces and saute well. Add powdered mace and nutmeg.
6

Beat curd with sugar and add to the pan and saute on low flame.
7

Add whole green chillies and saute for a minute(add more green chilies as per spicy required and you can slit them too). Add the reserved 4 cups of chicken stock and let it come to a boil.
8

Add the drained basmati rice and cook until water is reduced on high heat.
9

Cover the lid and cook on low flame for 10-15 mins. You can place the pan on hot tawa and dum the pulao. Let it rest for 20mins b4 opening the lid.
10

Serve hot flavorful Chicken Yakhni Pulao.