Chicken Pulao/Yakhni pulao

Chicken Pulao is an easy rice recipe made in unique Hyderabadi style. The dish is relished as main course across India and is a combination of chicken with the whole spices .

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Ingredients for pulao:

  1. Chicken -500gms
  2. Onion-1/Diced 
  3. Oil-2tbspn
  4. Rice-21/2cup/Soaked
  5. Curd -1/2cup
  6. Garam masala-2tsp
  7. Cinnamon stick -1
  8. Black peppercorns:5-6
  9. Bayleaf-1
  10. Cumin seeds-1tsp
  11.  Kewra water-1tsp
  12. Yellow food colour-Optional
  13. Salt to taste

Ingredients for yakhni:

  1. Chicken -500gms
  2. Onion-1/roughly chopped
  3. cinnamon stick-1
  4. Black cardamom-2
  5. Mace-2sprigs
  6. Cloves:6-7
  7. Green cardamom:6-7
  8. Black peppercorns:6-7
  9. Bayleaf-2
  10. Coriander seeds whole: 3-4tsp
  11. Cumin seeds-2tsp
  12. Fennel seeds-2tsp
  13. Ginger -2-3inch piece /cut in pieces
  14. Garlic :6-7 pods
  15. Salt to taste

Recipe:

  1. Take 41/2cup of water and let it boil along with all takhni ingredients .Cover the pan and cook until chicken cooks i.e. 20mins approx.
  2. After it cooks well and you get that aroma of all whole spices ,let it cool a bit and then strain the water i.e the yakhni and keep aside.
  3. And then from the strained whole spices and chicken ,separate out the chicken pieces too and keep aside and discard the leftover skin and whole spices
  4. Now heat oil in a wok and to it add whole spices mentioned for pulao above ,saute for a minute and add onions and let it fry until golden brown.
  5. Now to it add garam masala ,curd and mix well and then add the chicken pieces.
  6. Let the mixture cook for about5mins on low medium heat and then add the rinsed rice.
  7. To it add all theyakhni water and adjust salt acc to your taste .
  8. Let it boil until water reduces by 50% and then cover and cook rice on low meeium heat until 90 %cooked.
  9. Now dissolve a little of yellow food colour and mix with 1tsp of kewra water and add it to pulao and cover again 
  10. Let the pulao cook on a very low  flame until completely cooked.
  11. Serve hot with Chutney and mix sakad raita or chicken curry and enjoy.

Author: soniabarton

A Dubai based blogger luv cooking makeup n travelling and a lot of other fun stuff lyk Dubsmashing, exploring gagdets and gaming(playstation)

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