Chicken Yakhni Pulao Recipe By Food Fusion (Ramzan Special Recipe)

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is cost-effective.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is budget-friendly.

whole spices

🥗Healthier: ground spices

💰Cheaper: mixed spice blend

Ground spices are easier to use and blends can save money.

In a bowl, add rice, water, wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.

In a wok, add chicken, garlic, ginger, onion, fennel seeds, cumin seeds, coriander seeds, green cardamom, mace, nutmeg, cinnamon sticks, cloves, black cardamom, salt, black peppercorns, citric acid and water, mix well and bring it to boil, cover and cook on low flame until chicken is tender (approx. 15-20 minutes).

Take out chicken pieces & set aside, strain chicken stock (yakhni) and reserve for later use.

In a pot, add cooking oil, onion and fry until light golden.

Add cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, cloves and mix well.

Add ginger garlic paste and mix well.

Now add reserved chicken pieces, mix well and cook for 2-3 minutes.

Add yogurt and mix well.

Add red chilli powder, black pepper powder, fresh coriander, green chillies, mix well and cook until oil separates (approx. 4-5 minutes).

Add reserved stock, salt, mix well and bring it to boil.

Add soaked rice, mix and cook on medium high flame until water is reduced (4-5 minutes), cover & steam cook on low flame for 18-20 minutes.

Garnish with fried onion & serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens