Chicken Yakhni Pulao

By Food Fusion · 110 min

Ingredients

Instructions

1. Soak the basmati rice in water for 20 minutes, rinse thoroughly, then drain and set aside.
2. In a wok, combine the chicken with the garlic, ginger, onion, fennel, cumin, coriander seeds, green cardamom, mace, nutmeg, cinnamon sticks, cloves, black cardamom, salt, black peppercorns, citric acid and water. Bring to a boil, cover and cook on low heat until the chicken is tender (about 15-20 minutes).
3. Remove the chicken pieces and set aside. Strain the stock (yakhni) and reserve it.
4. In a pot, heat the oil and fry the sliced onion until light golden.
5. Add the cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds and cloves, and stir well.
6. Add the ginger garlic paste and stir well.
7. Add the reserved chicken pieces, stir and cook for 2-3 minutes.
8. Add the whisked yogurt and stir well.
9. Add the red chilli powder, black pepper powder, fresh coriander and green chillies, stir and cook until the oil separates, about 4-5 minutes.
10. Add the reserved stock and salt, stir and bring to a boil.
11. Add the soaked rice, stir, and cook on medium-high heat until the liquid reduces, about 4-5 minutes. Cover and steam on low heat for 18-20 minutes.
12. Garnish with the fried onion and serve.

Summarized from Food Fusion's video. Watch it for the details.

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