Pakistan, India – Special Chicken Yakhini Pulao

by USama Tariq

Introduction

Yakhni comes from the word ‘Akhin’ which suggests shorba or a light broth. Yakhni was at first arranged from meat, fragrant flavors, curd, and saffron. In Pakistan, we do not use turmeric powder and tomatoes. Persian cooking utilized curries with a yogurt base. Akbar presented a comparable fashion when he added Kashmir in 1586. It means that this dish was invented in Mughal e Azam. This formula goes idealize with some raita, I served it with fresh chopped coriander raita. You’ll be able to enjoy yourself with any raita of your own choice. You’ll require a modest bunch of ingredients to create this pulao and it comes together in less than almost 1 hour. A flavourful chicken pulao which is stuffed with the smell and is so tasty with a few raita and salad. Taste so tasty.

Origin

Fundamentally a yakhni pulao has its root in Kashmir where a chicken broth is ready utilizing meat, flavors, and fragments. The fluid is called yakhni and contains a soupy surface and is greatly delightful.

Ingredients

•  (Black cardamom) 1
•  (Black cardamom) 2
• (Black pepper powder) ½ tsp
•  (Black peppercorns) ½ tsp
• (Black peppercorns) ½ tsp
•  (Cinnamon sticks) 2
•  (Cinnamon sticks) 2-3
•  (Citric acid) ¼ tsp
•  (Cloves) 3-4
•  (Cloves) 5-6
•  (Coriander seeds) 1 tbs
•  (Cumin seeds) ½ tbs
•  (Cumin seeds) ½ tbs
•  (Fennel seeds) 1 tbs
• (Fresh coriander) chopped 2 tbs
•  (Garlic) sliced 8-10 cloves
• (Ginger garlic paste) 1 & ½ tbs
•  (Ginger) sliced 1 inch piece
• (Green cardamom) 2-3
• (Green cardamom) 3-4
•  (Green chillies) 2-3
•  (Mace) 2 pieces
•  (Nutmeg) 1 small piece
•  (Onion) 1 medium
•  (Onion) fried
•  (Onion) sliced 1 large
• (Red chili powder) 1 tsp or to taste
• (Salt) ½ tbs or to taste
•  (Salt) ½ tsp or to taste
•  (Yogurt) whisked ½ Cup
• Chicken 750g
• Cooking oil ½ Cup
•  Extreme Basmati Rice 750g (4 Cups)
• -Reserved stock 6 Cups
• Water 1 & ½ liter
• Water as required

Easy Cooking Method

• Take a medium-size bowl and put extreme basmati rice in it.
• Add water as required in a bowl and wash thoroughly & soak for 20 to 25 minutes.
• Then took a frying pan put on medium flame then add chicken pulao pieces, garlic sliced, ginger sliced, onion, fennel seeds, cumin seeds, coriander seeds, green cardamom, mace, nutmeg, cinnamon sticks, cloves, black cardamom, salt to taste, black peppercorns, citric acid, water 1&1/2 liter.
• After adding all these ingredients as mention in the last step mix these ingredients into the fry pan well.
• After that bring it to boil for 5 to 10 minutes on low flame.
• Then cover the frypan and cook it on low flame these chicken pieces are tender
• The maximum time is required to cook is approximately 20 to 25 minutes.
• Then uncovered it and take chicken pieces out of the pan and set aside.
• Reserve and strain chicken stock liquid (yakhni).

• When you follow my all steps, take another bowl to add ½ cup oil
• Then add sliced onion and fry it until it seems light golden.
• Include cinnamon sticks, green cardamom, black cardamom, black peppercorns, and cumin seeds, cloves
• After adding these ingredients blend well.
• Then add ginger garlic paste mix well, and add reserved chicken stock in it.
• Mix it well and cook for approximately 3 to 5 minutes.
• Then add yogurt, red chili powder, black pepper powder, fresh coriander, cut piece of green chilies.
• Blend well and cook it until separates (approximately 4 to 5 minutes cooking time).
• Add reserved stock liquid (Yakhini 6 cups), mix, and cook for a bit.
• Then add salt and bring it to boil.
• Take strained soaked rice and put it in the mixture.
• After that cook on medium-high flame until the water is at a low level or reduced (approx. 6 to 7 minutes)
• Shake with polite hands and cover it and steam cook on low flame for approximately 15 to 20 minutes.
• Your Yakhini Pulao is ready.
• Decorate with fried onion and serve.

Additional Information

• Total Time: 1h 5 minutes
• Prep Time: 15 minutes
• Serve: 5 to 6 persons
• Calories: 448