By Chicken Yakhini Pulao (Pilaf) is an aromatic and flavorful dish from Awadhi cuisine, one of the royal cuisines of India. Long aromatic basmati rice is cooked in stock/broth made with chicken and warm, fragrant Indian spices to perfection.
“Yakhini” is flavourful meat (chicken/lamb/goat with bones) stock/broth infused with beautiful aromatic spices. This stock is super healthy and absolutely delicious. You can use it in curries or enjoy this as lovely soup.
Yakhini chicken pulao, this Kashmiri style pilaf may look and sound ROYAL but is you wont believe it is absolutely easy to make if you have all the required spices in hand. Yes! spices. Spices and the meat together does all the magic in this dish.
What ingredients are used to make the Yakhini (broth/stock)?
- Meat of your choice (Chicken/Mutton/ Lamb) with bones
- Coriander seeds
- Fennel seeds
- Cumin seeds
- Green Cardamoms
- Cinnamon
- Cloves
- Bay leaves
- Star anise
- Ginger garlic paste
- Onion
- Salt
Just boil all these amazing ingredients together for some flavourful Yakhini/meat broth.
How to make the Chicken Yakhini pulao?
Well the majority of the work is done by making the yakhini. Now just heat few tablespoons of ghee and temper it with bay leaves and whole spices like cinnamon, cardamoms and cloves. thenn add onions and saute until soft. Then add yogurt and garam masala and saute. Add the cooked chicken pieces and mix it well with the masala. Next toss in the basmati rice and saute with the chicken and masala for few minutes. Pour the prepared yakhini/broth and mix. cover and cook till rice is cooked through. garnish with some crispy fried onions and serve.
Here are few Chicken recipes that you can try.
Chipotle Chicken and Black Beans Burrito Bowl
Chinese Five Spice Chicken Fried Rice
Chicken Dum Biryani Kolkata Style
Chicken Yakhini Pulao (Pilaf) Recipe
Chicken Yakhini Pulao (Pilaf)
Equipment
- large thick bottomed pan with tight fitted lid.
Ingredients
To make the Chicken Yakhini
- 1 kg Chicken I used drumsticks and thighs
- 1 small Onion sliced
- 1 tbsp Ginger garlic paste
- 2 tbsp Coriander seeds
- 1 1/2 tbsp Fennel seeds
- 1 tbsp Cumin seeds
- 1 Star Anise
- 2-3 Bay leaves
- 2 x1 inch Cinnamon
- 5-6 Green Cardamoms
- Salt as per taste
- 1 tsp Oil/ghee
To make the Chicken Yakhini Pulao
- 2 cups Rice (Arnd 400-450gms) washed and soaked in water for 20 minutes)
- 2 medium Onion Thinly sliced
- 4-5 Spicy Green Chillies
- 1 tbsp Ginger-garlic paste
- 1 tsp Garam Masala (I used Bengali Garam Masala but you can use anything you want)
- 1/2 cup Yogurt whisked
- 1 tsp Sugar
- 3-4 tbsp Ghee Preferably / Oil
- 1/2 cup Fried Crispy Onions To garnish
Instructions
To prepare the Chicken Yakhini (stock)
- In a large pan, heat 1 tsp of oil and add sliced onions and saute for a minute.
- Then toss in the chicken and the rest of the ingredients to the man and give it a good mix.
- Add 4 cups of water and bring it to a boil. Then lower the heat boil for 15-20 minutes. 4 cups of stock will reduce to 3 cups.
- Now slowly remove the chicken pieces from the stock onto a plate. And strain the stock and keep it aside.
To make the Yakhini pulao
- Heat ghee in a large thick bottomed pan on medium high heat. Temper it with bay leaves, cardamoms, cinnamon and cloves.
- Add in the sliced onions and sauté for 5-6 minutes until soft and golden brown.
- Then add the ginger garlic paste and green chillies. Saute for 1 -2 minutes until the raw smell disappears.
- Next lower the heat and add the garam masala powder (I used the bengali garam masala, recipe on the blog) and saute.
- Slowly add in the yogurt along with sugar stirring frequently.
- Cook for 4-5 minutes on low heat until you see the oil seeping out from the masala.
- Now add in the chicken pieces and mix it with the masala.
- Add in the drained rice and mix it well with the chicken and masala and saute for 2 minutes.
- Now add 3 cups of stock and 1 cup of water to the chicken and rice mixture. Check the seasoning, add salt if required.
- Cover and cook for 20-25 minutes or until the rice is cooked through. Turn off the gas and keep let it stay covered for 5 to 10 minutes.
- Garnish with crispy fried onions and serve it hot with beetroot raita or some curry of your choice.
I hope you enjoy this Yakhini Chicken Pilaf as much as we do!
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
angiesrecipes
March 30, 2020Such a comforting and delicious meal! As always, beautiful photos!
Arpita@Gastronomic Bong
March 30, 2020Thank you so much Angie ♥