Chicken Pulao Recipe | Masaledar Chicken Yakhni Pulao | Dawat wala White Chicken Yakhni Pulao

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.

Heat 0.5 cup oil in a large pot over medium flame.

Add whole spices: cumin, cloves, star anise, green cardamom, black pepper, cinnamon, mace, black cardamom, and bay leaf. Fry for 1-1.5 minutes to release flavors.

Add 1 medium-sized sliced onion and fry until lightly golden.

Add 1 medium-sized sliced tomato and 1 tablespoon ginger-garlic paste. Mix and add a little water to help the tomato cook faster.

Once the tomato is soft, add 1 kg chicken and 5-7 green chilies, along with 2-3 dried red chilies. Add salt to taste, 1 tablespoon crushed fennel, and 1 tablespoon crushed coriander. Squeeze in the juice of half a lemon.

Increase the flame to high and sauté the chicken until all the moisture evaporates and oil separates.

Lower the flame and add 0.5 cup well-beaten yogurt, mixing it with the chicken. Cover and cook for 10-12 minutes until the chicken is 60-70% cooked.

Remove the lid, increase the flame to high again, and sauté the chicken until all moisture evaporates again.

Add 4.5 cups of hot water to the pot, as it is 1.5 times the amount of rice (3 cups).

Once the water reaches a boil, add the soaked and drained basmati rice, along with 2-3 slices of tomato and 2-3 green chilies for garnish. Add salt to taste and gently mix the rice with the chicken and broth.

Cover and cook on medium flame for 5-6 minutes.

Prepare a tempering by heating 2 tablespoons ghee and 1 tablespoon oil in a separate pan. Add 3-4 green cardamom pods and 1 sliced small onion, frying until golden.

Pour the tempering over the pulao, cover, and cook on low flame for another 10 minutes.

Remove the lid and fluff the rice from the bottom to the top. Serve the pulao with yogurt raita or kachumber.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens