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Sunday, 9 October 2016

Chicken Yakhni Pulao - Kashmiri Style


          This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations. 

          I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal. So check out the step by step pictorial recipe to prepare it.






Stock-

  • 1" cinnamon stick
  • 4 cardamoms
  • 6 cloves
  • 2 bay leaves
  • 2 whole red chilies
  • 2 chicken cubes
  • 3 cups water
  • 2 tbsp. whole coriander seeds
  • 2 tbsp. fennel seeds
  • 1" ginger, crushed
  • 2-3 garlic cloves, crushed
  • 1/2 tsp. asafoetida

Pulao-

  • 500 gms. chicken on bones, curry cut
  • 1 1/2 cups basmati rice, soaked for an hour in sufficient water
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 1 onion, sliced
  • 1 tbsp. ginger-garlic paste
  • salt to taste 
  • few fried cashews to garnish
  • 2-3 tbsp. fried onions to garnish (opt)





          Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.

          In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.

          Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and saute till light brown.

          Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.

          Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle. Garnish with cashews and fried onions. Serve with raita and salad.





                   Heat 1 tbsp. oil & fry marinated chicken till it turns light golden colour.
                   Drain & keep aside.



                         In a pan take chicken cubes, water & all ingredients under stock. 
                         Bring to a boil & simmer for 8-10 minutes on low flame. 



                                Drain & separate the stock.



                      Heat remaining oil & ghee & temper with cinnamon & cardamoms. 
                      Add onion & saute till light brown.



                    Add ginger-garlic paste & continue to fry for a minute or till raw smell 
                    disappears.




                                Add rice & salt to taste. Fry for 2 minutes. 




                                Add stock and fried chicken. 




                                 Pressure cook for one whistle. 



                           Garnish with cashews & fried onions. Serve with raita & salad.


















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