Chicken Yakhni Pulao
Chicken Yakhni Pulao
5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total Time 50 minutes
Servings: 4
Craving a plateful of delicious Chicken Yakhni Pulao? We’ve got you covered! This aromatic and flavour-packed dish is a treat for your taste buds and surprisingly easy to make. Get ready for a culinary journey straight to the heart of traditional Indian cuisine!

Nutrition: per serving

Calories458kcal
Carbs60g
Fat16g
Saturates4g
Sugars3g
Protein18g
Fibre3g

Ingredients

  • 500 g Chicken
  • 250 g Rice Basmati
  • 1 Onion Finely sliced
  • 2 cloves Garlic Minced
  • 1- inch Ginger Grated
  • 2 Green Chilies Chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Turmeric Powder
  • 1 tsp Salt To taste
  • 2 tbsp Vegetable Oil
  • 100 g Peas Frozen
  • 1 litre Water
  • Coriander For garnish

Instructions

  • Begin by thoroughly rinsing the Basmati rice under cold water and allowing it to soak in water for 30 minutes. Afterward, drain it and set it aside.
  • Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté them until they achieve a golden brown hue.
  • Add the minced garlic, grated ginger, and green chilies into the pot. Sauté these ingredients for a couple of minutes until they release their fragrant aroma.
  • Add the chicken and cook them until they become white on all sides.
  • Stir in cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Continue to cook for an additional 2 minutes, allowing the spices to meld with the chicken.
  • Pour in 1 litre of water and bring it to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and allow the chicken to simmer for approximately 20 minutes. This will result in a flavourful chicken broth known as Yakhni.
  • Add the soaked and drained Basmati rice to the chicken broth. Stir thoroughly.
  • Cover the pot and allow it to cook over low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  • Fluff the Chicken Yakhni Pulao with a fork, garnish it with fresh coriander leaves, and serve it hot.

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