Yakhni Pulao Recipe
Yakhni Pulao is a delectable Kashmiri rice recipe, which is filled with aromatic spices, rice, and chicken pieces. The highlight of the dish is the potli that is put between the chicken pieces. It adds more flavor to the whole recipe. You can also make the same dish with mutton pieces. A wholesome meal for Eid that will satiate your stomach and make your day with its exceptional royal taste. If you want to experience a flavorful rich meal, try making this amazing recipe and you surely won’t regret it. You can make Yakhni Pulao in the comfort of your home and serve it to your friends and family.
Ingredients of Yakhni Pulao
- 550 gm chopped chicken
- 1 1/2 tablespoon ghee
- 2 black cardamom
- 5 green cardamom
- 1 1/2 tablespoon peppercorns
- 1/2 cup fried onion (birista)
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 tablespoon ginger paste
- coriander leaves as required
- water as required
- 1 1/2 cup soaked basmati rice
- 3 clove
- 1 star anise
- 3 bay leaf
- 1 inch cinnamon stick
- 3/4 tablespoon fennel seeds
- 2 chicken stock cube
- 1/2 cup yoghurt (curd)
- salt as required
- 1/2 tablespoon garlic paste
How to make Yakhni Pulao
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Step 1 Prepare the masala
Heat ghee in a non-stick pan, add cloves, star anise, green cardamom, black cardamom, 1 tbsp peppercorns, cinnamon stick, and 1 bay leaf. Saute for 2 minutes or till the mixture turns aromatic.
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Step 2 Add the chicken pieces
Now, add chicken pieces and cover the pan. Cook for about 7-8 mins and then add ginger paste, garlic paste, and fried onions. Saute it for a minute and then add 3 1/2 cups of hot water. Stir to mix everything well.
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Step 3 Make a pot
Using a muslin cloth, tie 2 bay leaves, cumin seeds, 1/2 tbsp peppercorns, fennel seeds, and coriander seeds. together. Add this potli to the chicken along with yogurt, chicken stock cubes, rice, and salt. Mix everything well and cover the lid. Cook it for at least 10 mins. Check if the rice and chicken have been cooked.
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Step 4 Your Yakhni Pulao is ready to serve
Once done, discard the pot. Garnish the Yakhni Pulao with coriander leaves. Your Yakhni pulao is ready. Serve it hot with mint raita.
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