Ramadan, a time of spiritual reflection and togetherness, is often celebrated with heartwarming meals shared with loved ones. This year, elevate your Iftar spread with our delectable Chicken Yakhani Pulao recipe – a fragrant and flavorful rice dish infused with tender chicken and aromatic spices. This unique blend of Pakistani cuisine offers a comforting and satisfying experience, perfectly balancing richness and depth. Imagine the succulent chicken, simmered in a creamy, subtly spiced yakhani gravy, entwined with fluffy basmati rice. The tantalizing aroma alone will transport you to a culinary haven.
This recipe is surprisingly easy to master, even for those new to Pakistani cooking. We’ve broken down the process into clear, step-by-step instructions, complete with helpful tips and tricks to ensure your Chicken Yakhani Pulao is a resounding success. Ready to embark on this flavorful culinary journey? Let's get started!
Tools Needed
- Pot
- Spoon
- Pan
Ingredients
- Chicken: 1 kg
- Garlic: 4-5 cloves
- Ginger: 4-5 cloves
- Onion: 1 medium
- Bay leaves
- Big cardamom
- Cloves
- Black pepper
- Fennel
- Coriander
- Cinnamon
- Salt: 1 tablespoon + more to taste
- Rice: 1 kg
- Curd (Yogurt): 3 tablespoons
- Green chilies: finely chopped
- Tomato: 1 medium, chopped
- Oil
Step-by-Step Instructions
Step 1. Prepare the Chicken Yakhani
- Wash 1 kg of chicken thoroughly.
- Finely chop 4-5 cloves each of garlic and ginger.
- Add whole garam masalas (bay leaves, big cardamom, cloves, black pepper, fennel, coriander) to the chicken along with the chopped garlic and ginger, one medium chopped onion, and enough water to cover the chicken by 1-2 inches.
- Add salt (1 tablespoon + adjust later).
- Finely slice one medium onion and fry it in oil until golden brown.
- In the remaining oil, add whole garam masalas (cinnamon, cloves, small cardamom, black pepper) and stir well.
- Add 1 tablespoon of garlic-ginger paste and fry until fragrant.
- Add only the chicken pieces (using a slotted spoon to avoid adding extra yakhni liquid) to the pan.
- Add 3 tablespoons of beaten curd to the chicken and mix well.
- Add a paste of finely chopped green chilies and one medium tomato (adjust spice level as desired).
- Fry the chicken mixture well until the oil separates.
Step 2. Cook the Pulao
- Add the soaked rice (soaked for at least 30 minutes and rinsed well) to the chicken mixture and stir.
- Carefully add the yakhni (without any extra spices) to the rice, ensuring the water level is about one inch above the rice surface. Add more water if needed.
- Add more salt (approximately 9 teaspoons) to taste.
- Cover the pot and cook over high heat until the water dries up. Then, simmer (dum) for 5-6 minutes.
Step 3. Prepare Fried Onions (Optional)
- Finely slice one medium onion and fry it in oil until golden brown.
Step 4. Serve
- Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Ensure sufficient water to avoid burning the chicken.
- Use good quality oil for cooking.
- Wash and soak rice for 30 minutes before adding to achieve better texture and taste
Nutrition
- Calories: approximately 2500-3000
- Fat: 60-80g
- Carbs: 300-350g
- Protein: 100-120g
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the yakhani and cook the rice separately a day ahead. Combine and gently reheat before serving.
2. What type of rice is best for Chicken Yakhani Pulao?
Basmati rice is traditionally used and recommended for its long grains and fluffy texture.
3. Can I substitute ingredients?
While the recipe uses specific spices, feel free to adjust the amounts to your preference. Chicken thighs can be substituted for breasts, but cooking time may need adjustment.
This Easy Chicken Yakhani Pulao is a perfect addition to your Ramadan Iftar, offering a comforting and flavorful experience for you and your family. Its rich aroma and satisfying taste will surely become a cherished tradition. Enjoy the delicious results of your culinary efforts!