Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛
#traditional
"Yakhni Pulao" is a very popular North Indian Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow which is the capital of the state "Uttar Pradesh".
It's famous in North India and other countries where it's cooked in different styles with many aromatic spices.
The difference between biryani and Yakhni Pulao is that while Yakhni Pulao is made by cooking the meat in with warm aromatic spices in water till the meat is tender, then adding the rice in the meat broth along with meat which is then sealed and cooked over low heat till it's done.
Whereas; Biryani, the rice is boiled or parboiled separately in spiced water and then leared with meat curry which is then sealed and cooked.
Yakhni Pulao is not spicy like biryani. but very fragrant and delicious to eat. Let's cook . 😊
Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛
#traditional
"Yakhni Pulao" is a very popular North Indian Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow which is the capital of the state "Uttar Pradesh".
It's famous in North India and other countries where it's cooked in different styles with many aromatic spices.
The difference between biryani and Yakhni Pulao is that while Yakhni Pulao is made by cooking the meat in with warm aromatic spices in water till the meat is tender, then adding the rice in the meat broth along with meat which is then sealed and cooked over low heat till it's done.
Whereas; Biryani, the rice is boiled or parboiled separately in spiced water and then leared with meat curry which is then sealed and cooked.
Yakhni Pulao is not spicy like biryani. but very fragrant and delicious to eat. Let's cook . 😊
Open in Cookpad AppSteps
- 1
Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, black Cardamoms pods, black peppercorns, coriender seeds, cloves, cinnamon sticks, nutmeg and mace in it. It's called "BOUQUET Garni".
- 2
In a cooking pot, take water, chopped chickens and a teaspoon of salt.Turn on flame. Add to it the bouquet Garni and boil for around 20 minutes or until chicken gets done.
- 3
Remove the bouquet Garni and keep that stock with chicken Pisces aside.The Yakhni is ready.
- 4
In a pan, heat oil and onions. Take 1/4 of it and keep aside.In the remaining Onion, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilli powder, coriender powder and stir fry for 3 munites
- 5
Add yougard, garam masala and green cardamom. Cook on a medium high heat till the tomatoes get tender. Add fennel seeds and chicken Pisces to the masala and let it simmer for another 2 minutes.
- 6
Add the masala to the prepared Yakhni in the cooking pot. Turn on the heat and cook the rice and Mung mixchure uncovered for 5 minutes or till water dries up.
- 7
Sprinkle fried onions on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors do not escape.
- 8
Cook on a low flame for 15 minutes or untill the rice is done. Yakhni pulao is ready to serve. Enjoy it with fish fry, salad or raita.😊🍛
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Spaghetti alla Carbonara Autentica | Cream-Free, Roman-Style
-
-
-
-
-
-
-
Leftover Dal and Potato Cutlets 🥔
-
-
-
-
Robert L. Longoria -
-
Nana1959 -
-
-
Giant Yorkshire Pudding Pudding!
stevewarwick -
-
Steamed jackfruit cake wrapped in banana leaves
-
-
Steamed banana cake wrapped in banana leaves
-
Aati Payasa from Justicia wynaadensis plant
-
Comments