Chicken Yakhni Pulao
Fragrant basmati rice layered with tender chicken and aromatic spices, finished with crispy fried onions.
Equipment
Ingredients
Stock
whole chicken (whole)
1 piece
water
1200 ml
whole garlic (whole)
1 bulb
ginger (cubed)
30 g
onion (whole)
1 piece
cardamom pods
2 piece
black cardamom
1 piece
cloves
5 piece
star anise
2 piece
cinnamon sticks
2 piece
bay leaf
1 piece
coriander seeds
2 tbsp
fennel seeds
2 tbsp
cumin seeds
1 tsp
black peppercorns
1 tsp
salt
1 tsp
Main
onion (large)
2 piece
sunflower oil
60 ml
ginger garlic paste
2 tbsp
red chili flakes
1 tsp
tomato (pureed)
3 piece
green chili
3 piece
salt
1 tsp
yogurt
1 cup
garam masala
1 tbsp
black pepper
1 tsp
chicken stock cube
2 piece
basmati rice (uncooked)
1000 g
green chili (whole)
2 piece
Instructions
Prepare the yakhni stock
Simmer whole chicken with aromatic spices to create a flavorful broth.
Fry the onions
Cook onions until deep brown and crispy for garnish and flavor.
Brown the chicken
Lightly fry the chicken pieces for added color and flavor.
Prepare the masala base
Cook ginger-garlic paste with tomatoes, yogurt, and spices to form a rich gravy.
Combine chicken and rice
Add chicken, stock, and rice; simmer until the liquid is absorbed.
Steam the pulao
Cover and rest the rice over low heat to finish cooking.
Original recipe
Storage
Store in an airtight container; add a splash of water when reheating to keep rice moist
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