Kashmiri Style Chicken Pulao Recipe | Authentic Kashmiri Yakhni Pulao
Indulge in the exquisite flavors of Kashmiri Style Chicken Pulao, also known as Kashmiri Yakhni Pulao, a traditional dish that is an embodiment of the rich culinary heritage of Kashmir. This one-pot dish blends tender pieces of chicken with the aromatic essence of basmati rice, creating a harmonious medley of flavors. Infused with a delightful array of spices, including fennel, cardamom, and cinnamon, this dish offers a truly royal experience. Whether you’re hosting a special family dinner or seeking to impress guests, Kashmiri Yakhni Pulao is sure to be the star of the meal.
Cuisine: Kashmiri
Course: One Pot Dish
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups (soaked for 30 minutes and drained) |
| Chicken breasts | 500 grams (cut into small pieces) |
| Onions | 2 (thinly sliced) |
| Ginger | 2 inches (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 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Cardamom pods/seeds (Elaichi) | 4 |
| Ghee | 2 tablespoons |
| Oil | 2 tablespoons |
| Red chilli powder | 1 tablespoon |
| Curd (Dahi / 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 |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4-6
Instructions
-
Sauté the Spices:
In a large, heavy-bottomed pot, heat oil over medium flame. Once the oil is hot, add cumin seeds, fennel seeds, mace, cloves, cinnamon stick, and cardamom pods. Let the spices sizzle and release their fragrant aromas, about 1-2 minutes. -
-
Cook the Onions, Ginger, and Garlic:
Add thinly sliced onions, finely chopped ginger, and garlic to the pot. Sauté them for a few minutes, stirring occasionally, until the onions turn a light golden brown and the mixture becomes aromatic. -
Prepare the Curd Mixture:
In a separate mixing bowl, whisk together the curd (yogurt), red chilli powder, turmeric powder, coriander powder, and black pepper powder until well combined. This mixture will add a rich, creamy texture to the pulao. -
Add the Curd Mixture and Chicken:
Reduce the heat to low and carefully add the whisked curd mixture to the sautéed onions and spices. Stir it well to ensure it’s evenly incorporated. Add the chicken pieces and sauté them for about 6-8 minutes, or until the chicken is partially cooked. -
Combine Rice and Water:
Once the chicken is half-cooked, add the soaked and drained rice to the pot. Pour in 3 cups of water and season with salt to taste. Stir everything together, ensuring the rice and chicken are evenly mixed. -
Cook the Pulao:
Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook for about 15-20 minutes. Do not lift the lid during this time to allow the rice to cook evenly. -
Let the Pulao Rest:
After the cooking time is up and all the liquid is absorbed, turn off the heat. Let the pulao rest for another 10 minutes with the lid on. This resting time helps the flavors to meld together beautifully. -
Roast the Cashew Nuts:
While the pulao is resting, heat ghee in a small pan over medium heat. Add the cashew nuts and roast them until they turn golden brown and crisp. Once roasted, remove them from the pan and set them aside. -
Fluff and Garnish:
After the resting period, gently fluff the rice with a fork to separate the grains. Add the roasted cashew nuts to the pulao and stir gently to mix. -
Serve:
Serve your Kashmiri Style Chicken Pulao with a refreshing Mooli Raita (radish yogurt dip) for a complete and wholesome meal. This dish pairs wonderfully with a side salad or any pickles of your choice.
Tips for a Perfect Kashmiri Yakhni Pulao
- Use Basmati Rice: Basmati rice is a key ingredient in this recipe, as it has a long grain and a lovely fragrance that enhances the overall dish.
- Don’t Overcook the Rice: When cooking the rice, it’s essential to keep the heat low once it begins to boil, as high heat can cause the rice to become mushy.
- Adjust the Spice Levels: Feel free to adjust the quantity of red chilli powder depending on your preference for spice. Kashmiri food typically has a mild, fragrant spice profile.
- For Added Aroma: A few saffron strands soaked in warm water can be added to the pulao just before serving for an extra touch of richness and color.
This Kashmiri Chicken Pulao is a flavor-packed meal that brings the authentic taste of Kashmir to your table. The combination of tender chicken, aromatic rice, and fragrant spices is guaranteed to transport you to the snowy landscapes of the Kashmir Valley. Enjoy this traditional dish for lunch, dinner, or any special occasion, and indulge in the warmth and richness of Kashmiri cuisine.
