Kashmiri Style Yakhni Pulao With Chicken Recipe

Delve into the aromatic world of Kashmiri cuisine with this delightful Kashmiri Style Yakhni Pulao with Chicken. This recipe combines tender chicken, fragrant spices, and fluffy basmati rice, resulting in a dish that is as visually stunning as it is flavorful. Perfect for a family lunch or a special occasion, this pulao is a celebration of rich flavors that encapsulate the essence of Kashmiri cooking.

Ingredients

Here is a detailed list of the ingredients you’ll need to create this delectable dish:

Nutritional Information

Preparation Time

• Prep Time: 60 minutes
• Cook Time: 10 minutes
• Total Time: 70 minutes
• Servings: 5
• Cuisine: Kashmiri
• Course: Lunch
• Diet: Non-Vegetarian

Instructions

Step 1: Prepare the Yakhni (Broth)

To begin making the Kashmiri Style Yakhni Pulao With Chicken, we first need to prepare the yakhni, which serves as the flavorful stock for our dish.

1. Create the Bouquet Garni: Take a clean muslin cloth and place the following ingredients into the center: half an onion, garlic pods, whole ginger, black cardamom pods, whole black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace. Gather the ends of the cloth and tie it securely to form a spice potli (bag).

2. Make the Stock: In a saucepan, add 3 cups of water over medium heat. Add the chicken pieces, a pinch of salt, and the prepared bouquet garni. Bring the mixture to a boil and let it simmer for approximately 15 minutes.

3. Set Aside the Stock: After boiling, carefully remove the bouquet garni, and reserve the stock along with the chicken pieces for later use. Your yakhni is now ready!

Step 2: Cook the Chicken and Rice

1. Sauté the Onions: In a wide pan, heat some oil over medium heat. Add the thinly sliced onion and sauté until golden brown. Reserve about 1/4 of the sautéed onions for garnishing later.

2. Prepare the Masala: To the remaining onions in the pan, add the cumin seeds, ginger garlic paste, chopped tomatoes, a pinch of salt, red chili powder, and coriander powder. Stir-fry the mixture for about 3 minutes, until the tomatoes become tender.

3. Combine with Yakhni: Next, add the yogurt, garam masala, and green cardamom pods to the masala. Mix well and let it cook on medium-high heat until everything is well combined and the flavors meld together.

4. Add Chicken and Fennel: Gently incorporate the fennel seeds and the reserved chicken pieces into the masala. Allow the mixture to simmer for an additional 3 to 4 minutes, allowing the chicken to absorb the flavors.

5. Combine Rice and Yakhni: Add the soaked and drained basmati rice to the yakhni (stock) in the saucepan. Stir gently to combine, then allow it to cook uncovered for about 5 minutes, or until the water begins to evaporate.

6. Final Touches: Sprinkle the reserved fried onions on top of the rice, add a tablespoon of ghee for richness, and seal the pot tightly with aluminum foil or a dough made from atta (whole wheat flour) to trap the aromas.

7. Cook the Pulao: Reduce the heat to low and let the yakhni pulao cook for an additional 15 minutes, or until the rice is fully cooked and fluffy. Once done, turn off the heat and let it rest for a few minutes.

Step 3: Serve and Enjoy

Your Kashmiri Style Yakhni Pulao with Chicken is now ready to be served. This dish pairs wonderfully with Burani Raita (spiced yogurt with onions) or Tadka Raita for a refreshing contrast to the aromatic pulao. For a wholesome meal, consider serving it alongside a Satvik Sprouts Carrot Salad.

Serving Suggestions

Enjoy this flavorful pulao during a family lunch on a leisurely Sunday afternoon, or serve it at special gatherings and festivities. The Kashmiri Style Yakhni Pulao with Chicken is sure to impress your guests with its captivating flavors and enticing aroma, leaving everyone asking for seconds!

Embrace the essence of Kashmiri cooking with this beautiful dish that not only fills the belly but also warms the heart. Happy cooking!