Let’s delve into the aromatic world of Chicken Yakhni Pulao, a dish that’s as fragrant as it is flavorful. This dish is a cherished part of Indian and Pakistani cuisine, and I’m excited to introduce it to you.
Chicken Yakhni Pulao is known for its rich flavors and the special technique used to make it. It involves cooking chicken with fragrant spices and then using the resulting broth to flavor the rice. The combination of tender chicken and aromatic rice makes it a beloved choice for special occasions.
In this blog, I’ll share more about Chicken Yakhni Pulao—its origin, the ingredients you need, and why it’s so loved by those who savor it. It’s a delightful and aromatic dish, so let’s unravel the world of Chicken Yakhni Pulao together!
Chicken Yakhni Pulao Recipe
Equipment
- A large heavy-bottomed pot
- A fine mesh strainer
- A small piece of muslin cloth or a spice bag
Ingredients
- 500 grams Chicken cut into pieces
- 2 cups Basmati Rice washed and soaked for 30 minutes
- 4 cups Water for the Yakhni (broth)
- 1 large Onion thinly sliced
- 2 tablespoons Ghee or Oil
- Salt to taste
For the Yakhni (Broth):
- 1 small piece of Ginger
- 4-5 cloves Garlic
- 2 Bay leaves
- 4-5 Green cardamoms
- 1 Black cardamom
- 1- inch piece Cinnamon
- 5-6 Cloves
- 8-10 Black peppercorns
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander seeds
- 1/2 teaspoon Cumin seeds
For Garnishing:
- Fresh coriander leaves chopped
- Fried onions
- Sliced boiled eggs optional
Instructions
Step 1: Prepare the Yakhni (Broth)
- Tie the ginger, garlic, and all the whole spices (bay leaves, green and black cardamoms, cinnamon, cloves, black peppercorns, fennel seeds, coriander seeds, and cumin seeds) in a muslin cloth or spice bag. This makes it easier to remove the spices later, ensuring a clear broth.
- In a large pot, add water and the spice bag, along with the chicken pieces. Bring to a boil, then simmer for about 20-30 minutes until the chicken is tender and the broth is aromatic. Remove the chicken pieces and set aside. Strain the broth to remove the spice bag and any residue.
Step 2: Cook the Rice
- In the same pot, heat ghee or oil and fry the sliced onions until golden brown. Remove half of the fried onions for garnishing later.
- Add the chicken pieces back into the pot with the fried onions, and sauté for a few minutes. Then, add the strained Yakhni (broth), making sure you have exactly double the quantity of rice. If needed, add water or remove some broth to adjust.
- Drain the soaked rice and add it to the pot once the Yakhni starts boiling. Season with salt.
Step 3: Cook the Pulao
- Once the rice starts boiling, reduce the heat to low, cover, and simmer until the rice is cooked and all the liquid has been absorbed. This should take about 15-20 minutes. Avoid stirring the rice too much to prevent breaking the grains.
Step 4: Garnish and Serve
- Once done, let the Pulao rest for about 5 minutes, then fluff it up gently with a fork. Garnish with the reserved fried onions, chopped coriander leaves, and sliced boiled eggs if using.
- Serve hot with a side of raita (yogurt sauce) or salad for a complete meal.
Tips and Information
Tips and Information
- Rice to Water Ratio: The key to perfect Pulao is the rice to water ratio, which should ideally be 1:2.
- Soaking the Rice: Soaking the Basmati rice prior to cooking helps in achieving a fluffier texture.
- Spice Bag: Using a muslin cloth or spice bag for the whole spices makes it easy to flavor the broth without having the spices spread throughout the dish.
FAQs
1. Can I use store-bought Yakhni powder for this recipe?
While fresh spices are recommended for authentic flavors, you can use store-bought Yakhni powder in a pinch.
2. How can I make a vegetarian version of Yakhni Pulao?
For a vegetarian version, substitute chicken with a mix of vegetables like carrots, peas, and potatoes, and use vegetable broth.
3. Can I add other spices to the Yakhni?
Absolutely! Feel free to adjust the spices according to your taste preferences. Adding star anise or mace can introduce additional layers of flavor.
4. How do I store leftover Pulao?
Leftover Pulao can be stored in an airtight container in the refrigerator for up to 2 days and reheated before serving.
5. Can I cook this dish in a rice cooker?
Yes, once the Yakhni and chicken are prepared, you can transfer them to a rice cooker, add the soaked and drained rice, and cook according to the rice cooker’s instructions.
