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Home / Recipes / Moradabadi Yakhni Chicken Biryani

Photo of Moradabadi Yakhni Chicken Biryani by Zulekha Bose at BetterButter
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Moradabadi Yakhni Chicken Biryani

Mar-09-2017
Zulekha Bose
0 minutes
Prep Time
50 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Moradabadi Yakhni Chicken Biryani RECIPE

Yakhni is an Urdu word which means boiled. This biryani is a symbol dish of Moradabad in Uttar Pradesh. In this recipe first chicken and whole spices are boiled in water with some salt and in the same yakhni water biryani rice is prepared. This recipe is very simple and tasty and very light for the tummy.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • UP
  • Pressure Cook
  • Frying
  • Main Dish

Ingredients Serving: 5

  1. Basmati rice - 500 gram (washed and soaked in water for 1 hour )
  2. For the yakhni-
  3. chicken- 800 gram
  4. salt -2 tbsp
  5. water -1 litre
  6. For the yakhni potli -
  7. onion sliced -1big size
  8. ginger crushed -1 inch
  9. garlic - 6-7 cloves big size
  10. Green chilli - 4-5 no or as per taste
  11. cumin seeds - 1 tbsp (table spoon)
  12. Whole black pepper 8-10 nos.
  13. clove - 4 numbers
  14. fennel seeds (saunf) -1tsp
  15. bay leaf - 2 nos.
  16. For the yakhni chicken biryani rice
  17. oil - 5 tablespoon
  18. Shahi jeera - 1 table spoon
  19. Green cardamom - 4 numbers
  20. bay leaf - 2
  21. onion sliced - 1 big size
  22. coriander powder - 1tablespoon
  23. cumin powder - 1teaspoon
  24. Garam masala powder - 1 tablespoon
  25. fennel powder(saunf powder) - 1/2 teaspoon
  26. tomato chopped - 1 big size
  27. ginger garlic paste - 1 tablespoon
  28. salt - 1 tablespoon or as per taste
  29. chilli powder - 1/2 teaspoon or as per taste
  30. lemon - 1 number
  31. Milk - 2 tablespoon(optional)
  32. kesar or orange colour - 1/4 teaspoon(optional)

Instructions

  1. Clean rice with fresh water and soak in clean water for 30 minutes to 1 hour.
  2. Take all the ingredients like cumin, fennel,cinnamon,cardamom,bay leaf, whole pepper, cloves, green chillies, crushed ginger, garlic, sliced onions.
  3. Make a potli from a cotton cloth and add all the ingredients in a potli and tie the knot.
  4. Yakhni potli is ready.
  5. Take 5 litre cooker to this add chicken, 1 litre water , 2 tablespoon salt or as per your taste and add the ready yakhni potli .
  6. Cover the lid of a pressure cooker and cook on high flame till one whistle comes or more it depends on the quality of the chicken. Chicken should be cooked 3/4 only.
  7. Wait for sometime till all the pressure is released. Open the lid and take out the potli.
  8. Squeeze out water from the potli and discard this potli.
  9. Separate the chicken pieces from the water (yakhni or broth)
  10. Preparing for biryani-we need all these ingredients that is oil, bay leaves, shahi jeera ,2-3 green cardamom, onions sliced, ginger garlic paste, cumin powder coriander powder, garam masala powder, tomato chopped.
  11. Heat the pressure cooker on a medium high flame. Add oil, bay leaf, cumin seeds, green cardamom fry for about 30 seconds, add the sliced onion .
  12. Fry till onions turns golden brown. Add ginger garlic paste and fry for 30 seconds.
  13. Add in boiled chicken and fry for 2-3minutes.
  14. Add in coriander powder, jeera powder, garam masala powder, fennel powder, chilli powder and chopped tomato, salt to taste (or 1 tbsp) fry till tomato turns soft and chicken and masala incorporates well
  15. Add in yakhni(broth) water(one litre aprox) add in 1/2 litre more normal water allow it to boil.
  16. Add in 500gm soaked basmati rice and 1 lemon juice.
  17. Cover the lid of pressure cooker and cook on high flame till one whistle comes.
  18. Switch off the flame and wait till all the pressure is gone. Take two table spoon milk and add few strands of saffron or orange color and mix, pour this on biryani rice and cover the lid.
  19. Open the pressure cooker lid and mix with a serving spoon lightly. Let it rest for 20 -30 min.
  20. Now your yummy Moradabadi yakhni chicken biryani is ready to be serve hot with cucumber, onion curd raita, or mint and coriander chutney.

Reviews (3)  

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Sheena Singh
Nov-12-2017
Sheena Singh   Nov-12-2017

It tried it but it became like halwa. I guess addition of more water made it worse. Cooking rice with whistle is a bad idea in this recipe.

Arpita Parmar
Apr-07-2017
Arpita Parmar   Apr-07-2017

Mouthwatering dish dear...:yum:

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