Name: Chicken Yakhni Pulao recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: Stock -; 1" cinnamon stick; 4 cardamoms; 6 cloves; 2 whole red chilies; 2 chicken cubes; 3 cups water; 2 tbsp. coriander seeds; 1" ginger, crushed; 2-3 garlic, crushed; Pulao -; 500 gms. chicken on bones, curry cut; 1 1/2 cups basmati rice, soaked for an hour in sufficient water; 2 tbsp; oil; 1 tbsp ghee; 1" cinnamon stick; 2-3 green cardamoms; 1 onion, sliced; 1 tbsp. ginger-garlic paste; salt to taste; few fried cashews to garnish; 2-3 tbsp. fried onions to garnish (opt)

ABOUT Chicken Yakhni Pulao RECIPE

This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations. I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal.

Ingredients Serving: 3

Stock -
1" cinnamon stick
4 cardamoms
6 cloves
2 whole red chilies
2 chicken cubes
3 cups water
2 tbsp. coriander seeds
1" ginger, crushed
2-3 garlic, crushed
Pulao -
500 gms. chicken on bones, curry cut
1 1/2 cups basmati rice, soaked for an hour in sufficient water
2 tbsp; oil
1 tbsp ghee
1" cinnamon stick
2-3 green cardamoms
1 onion, sliced
1 tbsp. ginger-garlic paste
salt to taste
few fried cashews to garnish
2-3 tbsp. fried onions to garnish (opt)

Instructions

Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.
In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.
Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and saute till light brown.
Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.
Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle. Garnish with cashews and fried onions. Serve with raita and salad.

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