Serve this delectable and flavour packed Chicken Yakhni Pulao with Burani Raita. (Image: Shutterstock)
Yakhni Pulao, a traditional South Asian rice dish, has evolved over the years through the influence of different regions
Yakhni Pulao is a beloved dish that has been treasured by South Asians for centuries. It features fragrant rice infused with delicate spices and tender meat, creating a mouthwatering flavour combination. The dish has a rich historical background, originating in medieval Iran as a humble meat stew, slow-cooked and preserved in a traditional clay pot, which eventually gave the dish its name.
Yakhni Pulao, a traditional South Asian rice dish, has evolved over the years through the influence of different regions, resulting in a wide range of adaptations. This rich, flavorful dish has even found its way onto the menus of prestigious fine dining establishments, where chefs showcase their unique interpretations of this classic dish.
Check out the recipe-
Ingredients
- Soak 2 cups of Basmati rice (minimum half an hour soak)
- Chicken pieces – 500g
- Half Onion – cut in two
- Black Cardamom – 2 pods
- Whole Black Peppercorns – 1/2 teaspoon
- Cloves – 1/2 teaspoon
- Cinnamon – 1 Stick
- Bay Leaf – 1 Leaf
- Nutmeg Powder – small pinch
- Garlic – 6 cloves
- Ginger – 1 stick
- Coriander Seeds – 1 teaspoon
- Salt as per taste
- 1 thinly sliced whole Onion
- Ginger Garlic Paste – 1 and 1/2 teaspoons
- Chopped Tomato – 1 whole
- Cumin Seeds – 1 teaspoon
- Curd 1/2 cup
- Coriander Powder – 1/2 teaspoon
- Red Chilli powder – 1/2 teaspoon
- Garam Masala – 1 teaspoon
- Ground Fennel seeds – 1 teaspoon
- Ghee – 2 tablespoons
Prep And Method
- Make a ‘bouquet garni’ or a Spice Potli, with onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick and nutmeg in a clean muslin cloth.
- Add 3 cups water to a saucepan/handi, add the chicken, salt and the bouquet garni and boil it for around 15 minutes
- Remove the bouquet garni from the stock. Keep the chicken and stick it aside. The ‘yakhni’ is ready.
- Fry the sliced onions on medium heat. Keep half aside.
- In the remaining fried onions, add ginger garlic paste, salt, red chilli powder, cumin seeds, tomatoes, coriander powder and fry for about 5 minutes.
- After 5 minutes, add garam masala and green cardamom along with the yoghurt.
- Cook on low heat till the tomatoes blister and get tender.
- Add fennel seeds and chicken pieces to the masala mix and and let it simmer for another 3 to 4 minutes.
- Add the soaked & drained rice to the above-prepared yakhni, cook the rice uncovered for about 5 minutes or till the water dries up.
- Add 2 tablespoons of ghee to the rice mix and sprinkle the fried onions kept aside. Seal the pot with foil or atta to let the Yakhni flavours further penetrate the meat and rice Pulao.
- Cook the Yakhni Pulao on low heat for 15-20 minutes or till the rice is done.
- Serve this delectable and flavour packed Chicken Yakhni Pulao with Burani Raita over a Family lunch
Recipe by Chef Mikhail Shahni, Cofounder and Chief Product Officer, House of Biryani.
