Chicken Yakhni Pulao
Whip up a storm in the kitchen with Chicken Yakhni Pulao—a gastronomic delight that promises a burst of flavours in every bite. It's the perfect blend of comfort and complexity, not to mention an all-around showstopper at any meal.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken
- 250 g Rice (Basmati)
- 1 Onion (Finely sliced)
- 2 cloves Garlic (Minced)
- 1- inch Ginger (Grated)
- 2 Green Chillies (Chopped)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Salt (To taste)
- 2 tbsp Vegetable Oil
- 100 g Peas (Frozen)
- 1 litre Water
- Coriander (For garnish)
Instructions
- 1
Wash the Basmati rice thoroughly in cold water and soak it in water for 30 minutes. Drain and set aside.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
- 3
Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.
- 4
Add the chicken pieces and cook until they turn white on all sides.
- 5
Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to blend with the chicken.
- 6
Pour in 1 litre of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 20 minutes. This will create a flavourful chicken broth (Yakhni).
- 7
Add the soaked and drained Basmati rice to the chicken broth. Stir well and add the frozen peas.
- 8
Cover the pot and let it cook on low heat for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 9
Fluff the Chicken Yakhni Pulao with a fork, garnish with fresh coriander leaves, and serve hot.