Kashmiri Style Chicken Pulao Recipe | Authentic Kashmiri Yakhni Pulao
Indulge in the rich and aromatic flavors of Kashmiri cuisine with this Kashmiri Style Chicken Pulao, also known as Kashmiri Yakhni Pulao. This one-pot dish is a celebration of the region’s culinary heritage, combining tender chicken pieces, fragrant basmati rice, and an exquisite blend of spices. Perfect for a festive family dinner or a special occasion, this dish will transport you to the picturesque valleys of Kashmir with every bite.
Recipe Overview
Cuisine: Kashmiri
Course: One-Pot Dish
Diet: Non-Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Basmati rice | 2 cups (soaked for 30 minutes) |
| Chicken breasts | 500 grams (cut into small pieces) |
| Onions | 2 (thinly sliced) |
| Ginger | 2-inch piece (finely chopped) |
| Garlic | 8 cloves (finely chopped) |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Bay leaf (Tej patta) | 1 |
| Mace (Javitri) | 1 piece |
| Cinnamon stick (Dalchini) | 1-inch stick |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) pods/seeds | 4 |
| Ghee | 2 tablespoons |
| Oil | 2 tablespoons |
| Red chili powder | 1 tablespoon |
| Curd (Yogurt) | 1 cup |
| Black pepper powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Cashew nuts | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 22 g |
| Carbohydrates | 48 g |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sodium | 420 mg |
Instructions
Step 1: Prepare the Aromatic Base
- Heat a large pot on medium flame and add the oil.
- Once the oil is hot, add cumin seeds, fennel seeds, mace, cloves, cinnamon stick, and cardamom pods.
- Let the spices sizzle and release their aroma.
Step 2: Sauté the Base Ingredients
- Add the sliced onions, ginger, and garlic to the pot.
- Sauté until the onions turn a light golden brown, ensuring the base is flavorful.
Step 3: Add the Yogurt Mixture
- In a bowl, whisk together the curd, red chili powder, turmeric powder, coriander powder, and pepper powder.
- Lower the heat and gently stir the yogurt mixture into the sautéed onions. Mix well to avoid curdling.
Step 4: Cook the Chicken
- Add the chicken pieces to the pot and sauté until they are half-cooked. This step takes approximately 6–8 minutes.
Step 5: Incorporate the Rice
- Add the soaked and drained basmati rice to the pot along with 3 cups of water.
- Sprinkle salt as needed and give it a good stir.
Step 6: Cook the Pulao
- Bring the mixture to a boil over high heat. Once boiling, reduce the flame to low.
- Cover the pot with a tight-fitting lid and allow it to cook for 15–20 minutes. Avoid lifting the lid during this time to ensure even cooking.
Step 7: Rest and Fluff the Rice
- Once all the liquid is absorbed, turn off the heat and let the pulao rest for 10 minutes with the lid on. This resting period enhances the flavors.
- Gently fluff the rice with a fork to separate the grains.
Step 8: Roast the Cashews
- Heat ghee in a small pan and roast the cashew nuts until golden brown and crisp.
Step 9: Garnish and Serve
- Add the roasted cashew nuts to the pulao and give it a gentle stir.
- Serve your Kashmiri Yakhni Pulao warm with a side of Mooli Raita or your favorite yogurt-based accompaniment.
Tips for Success
- Use high-quality basmati rice for the best flavor and texture.
- Whisk the curd thoroughly to prevent curdling when added to the hot pan.
- Adjust the quantity of water based on the brand of rice used; some may require slightly more or less water.
Enjoy the authentic flavors of Kashmir with this aromatic and wholesome dish!
