Yakhni Murg Pulao

Name: Yakhni Murg Pulao
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms basmati rice/ dehradun rice; 1 kg chicken pieces/ split breast, thighs / legs; 8-10 black peppercorns; 5,6 cloves; 1 cinnamon stick; 3,4 cardamom pods/ small & big; 1 star anise; 1 bay leaf; 3,4 green chillies; 1 tsp fennel seeds; 2 tsp cumin seeds; 1/4 cup ghee; 1 tbsp ginger, garlic paste; 1 tbsp yogurt; 3,4 onion chopped; 1 tsp garam masala; Salt to taste

Deepanjali Das @cook_12477078

#CA2025
#cookpadapron
#one pot wonders / chicken Yakhni Pulao
A meat stew named Yakhni originated as a mediaeval Iranian cuisine
The name derives from the covered clay pot in which it was originally cooked.
The beauty of this recipe is that we have added ginger, green chillies as well as whole spices .

Deepanjali Das @cook_12477078

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Ingredients

1 hour

4 servings

500 gmsbasmati rice/ dehradun rice
1 kgchicken pieces/ split breast, thighs / legs
8-10black peppercorns
5,6cloves
1cinnamon stick
3,4cardamom pods/ small & big
1star anise
1bay leaf
3,4green chillies
1 tspfennel seeds
2 tspcumin seeds
1/4 cupghee
1 tbspginger, garlic paste
1 tbspyogurt
3,4onion chopped
1 tspgaram masala
Salt to taste

Saved

Steps

1 hour

1

Wash the rice & soak it in water for 15,20 minutes & then drain it.
2

In a large heavy pot over high heat, combine the chicken, peppercorn,star anise, cloves, cinnamon,bay leaf, 1 tsp cumin seeds & 3 cups water.
3

When the water starts boiling, adjust heat to medium -low to maintain a simmer, cover with a lid & cook for 20 minutes.
4

Transfer the chicken & broth to a large bowl & set aside.
5

Add ghee to the empty pot & switch on the flame.Stir in the remaining 1 tsp cumin seeds, chopped onion, ginger, garlic paste,& continue to cook, stirring occasionally.
6

When the onion becomes golden add the chicken pieces to the pot.Stir in green chillies & yogurt.
7

Drain the rice & stir it into the pot along with chicken broth( along with any spices in the broth
8

Season with salt.Bring to a boil, then adjust heat to medium low to maintain the simmer
9

Cover the pot with a lid, continue cooking for another few minutes.
10

Turn off the heat & let the pulao rest for 10 minutes.
11

Remove the lid & fluff the pulao.Sprinkle with garam masala & then serve the delicious Yakhni Murg Pulao with raita.