Chicken Yakhni Pulao

  • 15 Jun - 21 Jun, 2024
  • Mag The Weekly
  • Cookery


· 500 g chicken

· 2 onion

· 4-5 garlic cloves

· 1 piece ginger

· 1 tablespoon whole coriander

· 1 tablespoon fennel seeds

· 500 g rice

· 1 tablespoon ginger garlic paste

· Salt to taste

· 5-6 green chillies

· 250 g yogurt

· 1 teaspoon caraway seeds

· 1 cinnamon stick

· 5-6 cardamom

· 8-9 cloves

· 8-9 whole black pepper


Add the chicken, one onion, garlic cloves, ginger piece, whole coriander and fennel seeds in a pan. Then, add three glasses of water and cook until the meat is tender. Take a strainer, strain the cooked chicken in it, and save the stock. Take a pan, add oil in it with sliced onions, cook on medium heat until they turn light brown. Take out the onions and set aside. Now, in the same pan add caraway seeds, cinnamon stick, cloves, whole black pepper and fry for five seconds. Add the chicken with ginger garlic paste and cook for a minute. Add yogurt, green chillies and salt and stir for five seconds, Then, add the chicken stock and let it boil. Add the soaked rice and cook on high heat until all the water evaporates. Add fried onions on top and vinegar. Cover with lid, and cook on low heat for 10 minutes. Serve it with raita.