Chicken Yakhni Pulao Recipes
CHICKEN YAKHNI PULAO
Chicken Yakhni Pulao is a wonderful one-pot meal that's filled with flavor and spices. Use bone-in chicken thighs for the best flavor.
Provided by Asma Khan
Yield Serves 6
Number Of Ingredients 16
Steps:
- Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water with 1⁄2 teaspoon salt.
- In a frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to cook the chicken, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
- Keeping the heat on medium-high, add the chicken to the pan and sear it on all sides. Return half the caramelized onions to the pan.
- To make the spice bag, place the spices in a piece of cheesecloth or muslin and knot the corners securely together so the bag does not open during cooking process.
- Add the spice bag to the pan. Pour over enough cold water to cover the chicken and add 2 1⁄4 tsp salt. Bring the water to the boil, then lower the heat, cover with a lid and leave to cook for 20 minutes. After 10 minutes, check the chicken to make sure it is not falling apart.
- Once the chicken is cooked, using a slotted spoon, carefully remove the chicken from the pan and place on a plate, trying to keep the meat on the bone.
- For the yakhni, you will need approximately twice the volume of stock to rice (so 4 cups of stock to 2 cups of rice). If you have more than 4 cups, reduce the stock. If you have less than 4 cups, add some water.
- Return the 4 cups of stock to the pan. Drain the rice and add to the pan, together with the chicken and green chiles, if using. Place the pan over a medium-high heat. Leaving the spice bag in the pan, bring the stock to the boil. Once boiling, lower the heat, cover with a lid, and leave to simmer. Check the pan often to see if the stock has been absorbed, but that the rice still retains some bite.
- At this point, remove the rice pan from the direct heat and reduce the heat to low. Place the rice pan on a tawa (flat iron griddle pan), or the closest thing you have to a tawa-an iron plate or a flat pan-to diffuse the heat. Leave the rice pan on the tawa over a low heat for 10 minutes. Alternatively, place the rice pan in a preheated low oven for 10 minutes.
- Once the pan has been removed from the heat source, cover the top of the pan with a dish towel and leave it undisturbed for 10 minutes.
- Check the rice-there should be no liquid at the edges of the pan-and gently run a fork through to lift and separate the grains. To serve, garnish with the remaining caramelized onions and sprigs of mint.
PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA
After so many try outs I finally came with the right fusion for this recipe. Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan's Punjab province. If you don't want the Karachi style you can omit tomatoes, anise seeds and fresh mint.
Provided by The UnModern Woman
Categories One Dish Meal
Time 1h
Yield 8 3/4 cup servings, 8 serving(s)
Number Of Ingredients 28
Steps:
- Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
- In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
- Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
- Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
- Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
- Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
- Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
- Enjoy with chutney or cucember raita.
Nutrition Facts : Calories 375.9, Fat 17.5, SaturatedFat 4, Cholesterol 44.5, Sodium 639, Carbohydrate 39.1, Fiber 2.2, Sugar 1.8, Protein 15.3
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- First of all, wash and soak rice in enough water. Now lets prepare Yakhni for the pulao. For that, wash and drain chicken drumsticks in a colander. In a big pot, add chicken drumsticks and sprinkle salt over them.
- Now add chopped onions, garlic cloves, ginger piece, bay leaves, cinnamon stick, green cardamom, black cardamom, cloves, black peppercorn, star anise seed, fennel seeds, cumin seeds and coriander seeds to it. Add mace powder and nutmeg powder to it. Add 3.5 cup of water to it and mix well.
- Keep this pot on medium high heat and bring it to boil. After the boil comes, lower down the heat to low-medium, and let it boil for 20 minutes or till the chicken pieces are tender. After that switch off the heat and let it sit for 2-3 minutes.
- Now take the chicken pieces out on a plate with the help of tongs. Strain the water into a bowl, this is our yakhni so, keep it aside and discard the rest of remaining solid masalas.
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- Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called bouquet garni.
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