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Lunch Menu Idea For Hot Summer|Pakistani Lunch Idea|Easy Summer Lunch Recipe(In Urdu)By Shaz Kitchen

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Yakhni Wale Chawal

Cultural Context

Yakhni Wale Chawal originates from the northern regions of Pakistan, where the dish is traditionally made for special occasions and family gatherings. It embodies the essence of comfort food, with its fragrant rice cooked in a rich, spiced broth. In modern times, variations have emerged, with some adding vegetables or using different meats, making it a versatile dish enjoyed across the globe.

PakistaniPKmain
45 min
medium
4 servings
Servings4
500 grams chicken bones
3-4 cups water
1 teaspoon cumin seeds
1 piece cinnamon stick
1 large cardamom pod
4-5 black peppercorns
1 curry leaf
1 teaspoon coriander seeds
1 cup basmati rice
2-3 tablespoons oil
1 small onion
1-2 tablespoons ginger garlic paste
1 teaspoon salt
1 teaspoon red chili powder
2 cups chicken
1 tomato
2-3 green chilies
2-3 tablespoons chopped cilantro
1 tablespoon lemon juice
1/4 teaspoon black pepper powder

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and is more nutritious.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: mixed vegetables

Tofu provides protein while mixed vegetables are cost-effective.

whole spices

🥗Healthier: ground spices

💰Cheaper: mixed spice blend

Ground spices save time and are often cheaper.

1

Place 500 grams of chicken bones in a pot with 3-4 cups of water and bring to a boil

2

Add 1 teaspoon cumin seeds, 1 piece of cinnamon stick, 1 large cardamom pod, 4-5 black peppercorns, 1 curry leaf, and 1 teaspoon coriander seeds

3

Simmer for about 30 minutes

4

Soak 1 cup basmati rice in water for half an hour

5

In a separate pan, heat 2-3 tablespoons of oil and add a small sliced onion, cooking until golden brown

6

Add 1-2 tablespoons of ginger garlic paste, 1 teaspoon salt, and 1 teaspoon red chili powder, mixing well

7

Add 2 cups of chicken to the pan and cook until combined

8

Add the soaked rice to the pot with the broth and bring to a boil

9

Add 1 chopped tomato and 2-3 green chilies, then reduce heat and simmer for 10-15 minutes until rice is cooked

10

Garnish with 2-3 tablespoons of chopped cilantro and 1 tablespoon lemon juice before serving

Cooking Techniques

sautéingboilingsteaming

Equipment Needed

potpan

Spice Level:

🌶️🌶️🌶️

Also Known As

Yakhni RiceYakhni Pulao

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