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Chicken Yakhni Pulao is an #Kashmiristyle tasty & flavorful #NonVegetarianPulao. This #ChickenPulao is made with basmati rice, Chicken, Ginger, and other aromatic ingredients. You can now make this #ChickenYakhniPulao with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Chicken Yakhni Pulao Recipe :
Basmati Rice – 2 Cups
Chicken (biryani cut) – 250 gms
Onion (Diced) – 1 no
Black Cardamom – 1 no
Cardamom – 2 nos
Cloves – 2 nos
Coriander Seeds – 1 tsp
Black Peppercorns – 1 tsp
Mace – 1 no
Fennel Seeds (crushed) – 1 tsp
Green Chilli – 2 nos + 2 nos
Ginger – 1 inch
Onion (sliced) – 1 no
Garlic – 4 nos
Tomato (sliced) – 1 no
Cumin Seeds – 1 tsp
Curd – ½ Cup
Coriander powder – 1 tsp
Turmeric Powder – ¼ tsp
Ginger Garlic Paste – 1 tbsp
Cinamon – 1 inch
Red Chilli Powder – ½ tsp
Garam Masala – ½ tsp
Water – 5 Cups
Oil – 3 tbsp
Salt – ½ tbsp
Ghee – 1 tbsp
1.Wash and soak the rice for 20 mins.
2.To make the broth: place all the spices except the fennel seeds and cumin seeds in a clean cheesecloth along with onion, ginger, garlic, green chillies.
3.Add in a pot with 5 Cups of water, the chicken and salt. Boil it for 10 mins.
4.Remove the chicken and the spice pouch separately.
5.To prepare the rice: heat oil in a pot and add the slices onions and brown them.
6.Add the fennel and cumin seeds.
7.Add the ginger-garlic paste, tomatoes, powdered spices, salt and saute until the tomatoes are soft.
8.Add the curd and mix well.
9.Add the chicken and coat well.
10.Add the rice and 4 cups of the prepared stocks and cook until the water and rice reach the same level.
11.Cover and cook on a slow flame for 15 mins.
12.Fluff with a fork and add 1 tbsp of ghee
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