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.
- 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
- 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
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.