Chicken Yakhni Pulao, a fragrant and flavorful Pakistani rice dish, is a culinary masterpiece that perfectly balances savory chicken with aromatic spices and fluffy rice. This one-pot wonder is surprisingly simple to make, defying its reputation as a complex dish. Imagine tender chicken simmering in a rich, creamy broth infused with warming spices like cardamom, cloves, and cinnamon, all perfectly coating each grain of basmati rice. The result is a comforting and satisfying meal, ideal for a family gathering or a special occasion. This recipe simplifies the traditional method, making it accessible to even novice cooks.
Forget complicated layering techniques and multiple pots; our recipe focuses on ease and deliciousness. We'll guide you through a streamlined process that delivers incredible results, making this celebratory dish a regular part of your weeknight repertoire. Ready to embark on a culinary journey to create this aromatic masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Heavy-bottomed pan
- Strainer
Ingredients
- Chicken: 0.5 kg
- Water: 5 cups
- Basmati Rice
- Star Anise
- Big Cardamom
- Small Cardamom
- Cloves
- Black Peppercorns
- Coriander Seeds
- Cumin Seeds
- Bay Leaves
- Cinnamon Stick
- Ginger
- Garlic
- Green Chilies
- Onion
- Shahi Jeera (or regular cumin)
- Garam Masala
- Salt
- Oil
- Buttermilk
Step-by-Step Instructions
Step 1. Prepare the Chicken and Stock
- In a strainer, combine star anise, big cardamom, small cardamom, cloves, black pepper, coriander seeds, and cumin seeds. This prevents whole spices from being in the final dish.
- In a heavy-bottomed pan, add chicken, 5 cups of water, bay leaves, cinnamon stick, and the prepared spice mixture. Add ginger, garlic, slit green chilies, and sliced onions. Cook covered over medium heat for 10-15 minutes, until chicken is fully flavored.
- Remove the chicken and strain the stock, setting both aside separately.
Step 2. Sauté Aromatics and Chicken
- In the same pan, heat oil. Add shahi cumin seeds and sauté until they crackle. Add chopped onions and sauté until slightly browned (about 4-5 minutes).
- Add the cooked chicken, ginger-garlic paste (about 1 tbsp), and sauté well until slightly browned and the oil separates.
- Add garam masala, black pepper, and salt to taste. Sauté for about a minute.
Step 3. Combine and Simmer the Pulao
- Add buttermilk to the chicken mixture.
- Add soaked (30 minutes) basmati rice to the pan. Add the reserved chicken stock.
- Cook like regular pulao, covered on low flame for 15-20 minutes, or until the water is fully absorbed.
Step 4. Garnish and Serve
- Garnish with plain yogurt and cucumber slices (optional).
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- For a richer flavor, use mutton instead of chicken.
- This recipe is very basic and requires few ingredients, making it quick and easy.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 30-35g
FAQs
1. Can I use a different type of rice for Chicken Yakhni Pulao?
While basmati rice is traditional and recommended for its long grains and fluffy texture, you can experiment with other long-grain rice varieties. However, the results might vary slightly in texture and taste.
2. What can I do if my pulao is too dry?
Add a little bit of warm water or broth, cover the pot, and let it simmer for a few more minutes. This will help to steam the rice and make it more moist.
3. Can I prepare the Chicken Yakhni Pulao ahead of time?
Yes! Chicken Yakhni Pulao tastes even better the next day. Prepare it as directed, let it cool completely, and store it in the refrigerator for up to 2 days. Reheat gently before serving.
This easy one-pot Chicken Yakhni Pulao recipe delivers a restaurant-quality dish with minimal effort. The fragrant spices and tender chicken create a truly satisfying meal that’s perfect for any occasion. Enjoy the delicious results of your culinary adventure!