Unique Style Chicken Pulao | New Chicken Yakhni Pulao | चिकन यखनी पुलाव

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is often less expensive.

Prepare chicken yakhni by taking 1 kg chicken and adding 1 tablespoon garam masala powder and 1 tablespoon salt.

Add water and cover it, cooking on medium to low flame for 15-20 minutes until chicken is soft.

Turn off the flame and remove the chicken pieces, keeping the broth separate.

In a pan, heat 2 tablespoons of oil and add 2 finely chopped medium onions, frying until golden.

Add 1 tablespoon ginger-garlic paste to the onions and cook until the raw smell is gone.

Mix in 1 tablespoon coriander powder, 1 tablespoon fennel powder, 0.5 tablespoon red chili powder, and 0.5 tablespoon turmeric powder, along with salt to taste. Cook until the spices are well combined.

Add the cooked chicken pieces to the pan and sauté on medium flame for 5 minutes until the chicken is coated with spices and golden in color.

Add chopped fresh cilantro and mix well before turning off the flame.

For the pulao, heat oil and add whole spices: 1 piece of cinnamon, 1 tablespoon black pepper, 2 star anise, 3 black cardamom pods, and 1 tablespoon cumin seeds, frying for half a minute on medium flame.

Add 1 sliced medium onion and fry until golden.

Stir in 2 tablespoons ginger-garlic paste and cook until the raw smell is gone.

Add 1 medium chopped tomato and 2-3 chopped green chilies, cooking until the tomato softens.

Pour in the chicken broth and add 5 cups of soaked basmati rice, adjusting the liquid to 7.5 cups total.

Add salt according to the rice and mix everything well.

Bring to a boil on high flame until the water level matches the rice level, then add fried onions, half a chopped tomato, sliced green chilies, and the spiced chicken on top.

Optionally, add some kewra water for fragrance before covering the pot.

Cook on low flame for 15 minutes until the pulao is done, allowing the flavors to meld.

Once cooked, gently mix the rice with the chicken to combine without breaking the rice grains.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens