Kashmiri Style Yakhni Pulao With Chicken Recipe

Yakhni Pulao is a Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. This rice recipe is a flavourful option to serve as a party recipe and even as a family dinner.

Shireen Srivastava
Kashmiri Style Yakhni Pulao With Chicken Recipe
2155 ratings.

Kashmiri Style Yakhni Pulao With Chicken Recipe is a lip-smacking, Kashmiri style chicken pulao made with long grain basmati rice that is cooked in a flavourful chicken stock-called Yakhni that is infused with spices. The stock/broth is made using 'Bouquet Garni' or a Spice Potli. 

Yakhni is a simple stock or broth made with whole spices and sometimes an addition of onions and garlic. 

Here, the rice is cooked in a masala and the chicken is cooked along with the Yakhni and the whole recipe is brought together to release all its flavour into this aromatic pulao.  

Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon. You can also serve a Satvik Sprouts Carrot Salad with this meal.

If you like this recipe, you can also try other Pulao Recipes for your everyday meals:

  1. Egg Biryani Recipe
  2. Paneer Biryani Recipe
  3. Jackfruit Biryani Recipe

Cuisine: Kashmiri
Course: Lunch
Diet: Non Vegeterian
Prep in

60 M

Cooks in

10 M

Total in

70 M

Makes:

5 Servings

Ingredients

  • 2 cups Basmati rice , soaked in water for at least half an hour
  • 500 grams Chicken , cut into pieces
  • 1/2 Onion , cut in two pieces
  • 2 Black cardamom (Badi Elaichi)
  • 1/2 teaspoon Whole Black Peppercorns
  • 1/2 teaspoon Cloves (Laung)
  • 2 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1 pinch Nutmeg powder
  • 1 Mace (Javitri)
  • 6 cloves Garlic
  • 2 inch Ginger
  • 1 teaspoon Coriander (Dhania) Seeds
  • 3 cups Water
  • Salt , as required
  • 1 Onion , thinly sliced
  • 1-1/2 teaspoons Ginger Garlic Paste
  • 1/2 Tomato , chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1-1/2 teaspoon Fennel seeds (Saunf) , ground

How to make Kashmiri Style Yakhni Pulao With Chicken Recipe

  1. To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice Potli

  2. To make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli. 

  3. In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes.

  4. Remove the bouquet garni and keep the stock with chicken pieces aside. The 'yakhni' is ready.

  5. In a wide pan, heat oil on medium heat, and fry the sliced onions. Take 1/4 of the onions and keep aside.

  6. In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes.

  7. After 3 minutes, add yogurt, garam masala and green cardamom. Cook on medium-high heat till the tomatoes get tender.

  8. Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes.

  9. Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up.

  10. Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao.

  11. Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done. After 15 minutes, switch off the stove and it is ready to be served.

  12. Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon. You can also serve a Satvik Sprouts Carrot Salad with this meal.

Last Modified On Thursday, 20 September 2018 12:13
     
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