Introducing the classic Yakhni Chicken Pulao recipe that is really hard to mess up!. Yakhni simply means stock or broth. So, Yakhni Pulao is made by simmering the meat with the bone to make a stock which is then used to cook the rice.
Without Yakhni, Pulao is a one pot meal cooked in aromatics, protein or vegetables, whole spices and water. Examples include Matar Pulao, Chana Pulao, or Instant Pot Chicken Pulao (which, by the way, is a great weeknight stand-in for this absorbing Yakhni Pulao recipe.
HOW TO MAKE PAKISTANI YAKHNI PULAO RECIPE
- Prepare the Bouquet Garni
Take a clean muslin cloth and tie chopped onion, garlic cloves, whole ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg and nutmeg in it. This is called a bouquet garni.
- Cook chicken with spices
Wash the chicken and set aside. Put 3 cups of water, chopped chicken and a teaspoon of salt in a pot. Turn on the flame. Add the bouquet garni and cook for about 20 minutes or until the chicken is done.
- Yakhni is ready
Remove the bouquet garni and keep the broth with the chicken pieces aside. “Jakhni” is ready.
- Fry onions and tomatoes
Add cumin, ginger-garlic paste, tomatoes, salt, red chili powder, coriander to the remaining onion and stir-fry for 3 minutes. Add yogurt, garam masala and green cardamom. Add the fennel seeds and chicken pieces to the masala and cook for another 2 minutes.
- Mix in the prepared masala and yakhni
Add this masala to the prepared yakhni (broth) in the pot, turn on the heat and cook the uncovered rice for 5 minutes. Pour the fried onion, which we saved in step 4, on the rice, add a tablespoon. ghee and cover the pot with foil or atta dough to keep the flavors from escaping.
PAKISTANI YAKHNI PULAO RECIPE INGREDIENTS
- Chicken 1 kg
- Onion (finely chopped) 3
- Green chili peppers 3
- Green cardamoms 5-6
- Oil 1 cup
- Yogurt ½ cup
- Rice 2 ½ cups
- Cumin 1 tsp
- Ginger garlic paste 1 tbsp
- Salt to taste
- In stock:
- Onions 2
- Garlic 1 clove
- Ginger 1 piece
- All Spice (whole) pinch
- Cumin 1 tsp
- Fennel seeds 1 tbsp
- Coriander 2 tbsp
PAKISTANI YAKHNI PULAO RECIPE INSTRUCTIONS
- Add 1 kg of chicken, 3 glasses of water, salt, 2 onions, 1 clove and 1 piece of ginger to the wok.
- Wrap 1 tablespoon of fennel seeds, 2 tablespoons of whole coriander, a pinch of allspice and 1 teaspoon of cumin seeds in a small malmal cloth. Place this bag of spices in the wok. When the chicken is tender enough, remove it from the wok. Clean the stem by straining.
- Now heat 1 cup of oil in another pan and fry 3 finely chopped onions until golden, remove half of the onion from the pan and keep it aside.
- Add ½ cup of yogurt to the pan with the remaining onion, 1 tablespoon of ginger-garlic paste, 5-6 green cardamoms, 1 teaspoon of cumin and 3 green chilies. Boil the ingredients for a while. After 5 minutes, pour in the clear strained broth.
- When the stock comes to a boil, remove the water from the soaked rice and add it to the stock. Mix and add salt. Cover the pan. When it is dried, let it simmer.
- Once steam starts appearing, your Yakhni Pulao is ready.
- Yakhni Pulao recipe is easy to practice. Serve with relish and enjoy your meal. For more rice recipes, biryani, pulao, chatni recipes keep browsing Masala TV.
