Chicken Yakhni Pulao

Name: Chicken Yakhni Pulao
Cuisine: Indian
Ingredients: Stock-; 1" cinnamon stick; 4 cardamoms; 6 cloves; 2 bay leaves; 2 whole red chilies; 2 chicken cubes; 3 cups water; 2 tbsp. whole coriander seeds; 2 tbsp. fennel seeds; 1 " ginger, crushed; 2-3 garlic cloves, crushed; 1/2 tsp. asafoetida; Pulao-; 500 grams chicken on bones, curry cut; 1 1/2 cups basmati rice, soaked for an hour in sufficient water; 2 tbsp. oil; 1 tbsp. ghee; 1" cinnamon stick; 2-3 green cardamoms; 1 onion, sliced; 1 tbsp. ginger-garlic paste; to taste salt; few fried cashews to garnish; 2-3 tbsp. fried onions to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations. I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal.

Bethica Das @kitchen_flavours

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Ingredients

Stock-
1" cinnamon stick
4cardamoms
6cloves
2bay leaves
2whole red chilies
2chicken cubes
3 cupswater
2 tbsp.whole coriander seeds
2 tbsp.fennel seeds
1" ginger, crushed
2-3garlic cloves, crushed
1/2 tsp.asafoetida
Pulao-
500 gramschicken on bones, curry cut
1 1/2 cupsbasmati rice, soaked for an hour in sufficient water
2 tbsp.oil
1 tbsp.ghee
1"cinnamon stick
2-3green cardamoms
1onion, sliced
1 tbsp.ginger-garlic paste
to tastesalt
few fried cashews to garnish
2-3 tbsp.fried onions to garnish (opt)

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Steps

1

Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.
2

In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.
3

Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and saute till light brown. Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.
4

Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle.
5

Garnish with cashews and fried onions. Serve with raita and salad.