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Chicken yakhni pulao

                                                             CHICKEN YAKHNI PULAO

Yakhni is the Kashmiri name for mutton/chicken stock.  It is prepared by cooking the mutton chicken with bones +  whole garam masala + onion + ginger garlic paste .This stock is rich in proteins.

CHICKEN YAKHNI PULAO

INGREDIENTS FOR THE YAKHNI [ stock]

  • Chicken – ½ kg
  • Water – 5 cup
  • Onion thinly sliced – 1
  • Ginger garlic paste – 2 tsp
  • Potli masala [ spice bag] – clove , cinamom stick , big cardamom ,green cardamom , fennel seed ,black pepper , jeera
  • Salt

METHOD

Mix all the masala , crush it a bit and tie it in a muslin cloth as shown in the pic.

Cook the chicken  with the spice bag + onion + ginger garlic paste + 5 cup water and little salt.

Boil for 10 to 12 mins.

Once cooled , remove and squeeze the spice bag.

This stock is called the YAKHNI .

INGREDIENTS FOR THE PULAV–

  • Basmati rice – 2 cups /400 gm [even regular rice will do – cleaned ,washed ,rinsed and soaked for 20 – 30 mins ]
  • Stock prepared above – 4 or 4 ¼ cup depending on the quality of rice
  • Sliced onion – 1 big
  • tomato – 1 chopped [ optional ]
  • Ginger garlic paste – 1 tbsp
  • Slit Green chilli – 4 as per taste
  • Oil – 2 tbsp
  • Ghee – 1 tbsp
  • Garam masala pwdr – ½ tsp
  • turmeric – 1/2 tsp [ optional ]
  • finely chopped coriander leaves and mint leaves – 1/2 cup
  • Salt as per taste

METHOD – [we need 2 or 2 1/4 cup of stock for 1 cup rice ]

Heal oil in a big pan.[pan big enough to cook 1 kg rice]

Add the whole garam masala let it splutter [don’t burn]- optional

Add the onions and fry till brown in colour.

Add ginger garlic paste and fry till raw smell goes.

Add tomato + salt and cook till soft.

Add the garam masala pwdr and fry for few secs.

Add the green chilli + mint and coriander leaves .

Add the chicken and mix well.

Add the soaked rice and mix well till it is coated well with the masalas.

Add stock [double the quantity of rice ] and mix .

Adjust salt .

Cook till water comes to the rice level .

Once the water dries , cover the pan well and put it on a tawa and give it a dum for 10  mins on very low flame.

You can garnish with fried onions and dry fruits.

Serve with raita

NOTES

  1. Instead of chicken , you can use mutton also.
  2. I have used seerga samba rice – short grain basmati rice which is available in south.
  3. Chicken quantity has to be more than rice.
  4. The water used to cook the chicken should be enough to cook the rice, if you are taking 1 cup rice then you need 2 cup of stock.
  5. Taste well with regular small rice as the flavour is added by the stock not the rice quality.
  6. It has the similar taste of Thalapakatti biryani which you get in the South.
  7. For veg yakhni pulav, prepare the yakhni or stock by using  potato + cauliflower + carrot + onion + spice bag + ginger garlic paste OR use maggi magic cubes
  8. You can also add kevda or rose water in the end.
CHICKEN YAKHNI PULAO RECIPE

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