Chicken 1/2 kg
Onion 1 medium sized sliced
Tomatoes 2, blended into a paste
Garlic Paste 1 tsp
Salt to taste
Water 4 1/2 cups
Rice 3 cups (soaked for 10-20 minutes)
Black pepper corns, cloves, cinnamon and cumin seeds, whole red chilies, green cardamom.
Heat oil in a pan, add the onions, fry them for three minutes or until they change the color to a very light golden brown. Then add the chopped tomatoes, garlic paste and chicken. Fry for another five minutes. Now add the spices, black pepper corns, cloves, cinnamon, cumin seeds, whole red red chilies, green cardamom and a pinch of turmeric powder. Now add 4 1/2 cups of water to the chicken and cook till 4 cups of water remain in the chicken about, 10-15 minutes. Now add the soaked rice (make sure the stock is boiling before adding the rice). Cover with a a tight lid and cook on a very low heat for 20 minutes. Avoid opening the lid in between no matter how curious you may be!
*Chicken meat can be substituted by beef or mutton, but cooking time may vary.
I absolutely love the presentation dish :DReplyDelete
Thank you :DReplyDelete
Excellent recipe, just the way I make yakhni pullao, except for some added spices. The only major thing you've missed out - something I'd never have my pullao without - is fennel seeds (saunf). In my personal experience, saying that adding a bit of those enhances the flavour of pullao by ten times will be an understatement.ReplyDelete
We are an organisation publishing travel guides, presently we are working on a Kashmir project for which we are looking for some good photos of Yakhni Pulao. With reference to your website http://tehniat.blogspot.in/2011/04/chicken-yakhni-pulao.html , we wish to use it for our project. It will be not more than 3 inch X 2 inch. Kindly give us the permission to use it. We will publish your name in our editorial page.
Waiting for a positive response