Chicken yakhni pulao

Name: Chicken yakhni pulao
Total time: 2700 s
Yield: 5-6 people
Cuisine: Pakistani
Ingredients: 750 gm Chicken; 1 inch ginger sliced; 1 medium Pyaz; 1 tbsp Saunf; 1/2 tbsp Zeera; 5-6 Long; 1/2 tsp Kali mirch; 2 pc Jaifal; 1 small piece jawatri; half tbsp Salt or to taste; 2-3 Dar chini; 8-10 Garlic sliced; 2 Bari elaichi; 3-4 Choti Elaichi; 1 tbsp Sabut dhanya; 1 and half litre water; Half cup cooking oil; 1 large onion (sliced); 2 sticks Darchini; 5-6 Long; 1 tsp Zeera; 1/2 tsp Kali mirch; 1 Bari Elaichi; 2-3 Choti Elaichi; Half cup Dahi whisked; 1/2 tsp Kali mirch powder; 2-3 Green chillies; 4 cups(750 gm) Basmati rice; Water as required; 6 cups Reserved stock

Inaya Khan @cook_26837181

#joy
Jab kids ka dil karein pulao khane ka to pesh karein chicken yakhni pulao jo ke bohut hi delicious banta ha or jaldi cook hojata hai.pulao ke lye ache quality ke basmati rice use karein and lazmi soakkren half hour.or jab yakhni main rice add karein to medium high flame par pani dry kar ke dum par rakhden.

Inaya Khan @cook_26837181

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Ingredients

45 min

5-6 people

Ingredients for chicken stock
750 gmChicken
1 inchginger sliced
1 mediumPyaz
1 tbspSaunf
1/2 tbspZeera
5-6Long
1/2 tspKali mirch
2 pcJaifal
1small piece jawatri
half tbspSalt or to taste
2-3Dar chini
8-10Garlic sliced
2Bari elaichi
3-4Choti Elaichi
1 tbspSabut dhanya
1 and half litre water
Ingredients for yakhini pulao
Half cup cooking oil
1large onion (sliced)
2 sticksDarchini
5-6Long
1 tspZeera
1/2 tspKali mirch
1Bari Elaichi
2-3Choti Elaichi
Half cup Dahi whisked
1/2 tspKali mirch powder
2-3Green chillies
4 cups(750 gm)Basmati rice
Water as required
6 cupsReserved stock
1/2 tspSalt
1 tspRed pepper
2 tbspHara dhaniya chopped

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Steps

45 min

1

For making chicken stock.In a bowl, add rice,water,wash throughly and soak for 20 minutes then strain soaked rice and set aside.
2

In a pot add chicken, ginger, garlic, cloves, black pepper corns, onion, fennel seeds, coriander seeds, cumin seeds, cinnamon sticks, black cardamon, green cardamon, salt, nutmeg, mace, coriander seeds and water and mix well and bring it to boil until chicken is tender.(approx. 15 - 20 min).
3

Take out chicken pieces and set aside.strain chicken stock and reserve for later use.
4

In a pot add cooking oil, onion and fry until light golden.then add ginger garlic paste and mix well.
5

Add cinnamon sticks, green cardamom, black cardamom, cumin seeds black pepper corns, cloves, black cardamom, cinnamon sticks and mix well.
6

Now add reserved chicken pieces, mix well and cook for 2-3 minutes.
7

Add yogurt and mix well.
8

Add red chilli powder, black pepper powder, fresh coriander, green chillies and cook until oil separates.
9

Add reserved stock, salt mix well and bring it to boil.
10

Add soaked rice and cook on medium high flame until water is reduced (4-5 minutes).cover and steam and cook on low flame for 18-20 minutes.
11

Garnish with fried onion and serve.