Ingredients
Yakhni
- Chicken on bones 1 kg
- Onion 1 big, peeled
- Garlic cloves, 6-7, unpeeled
- Fresh coriander 1 handful
- Cumin seeds 1 tsp
- Coriander seeds 4 tbsp
- Cloves (loang) 2
- Cinnamon stick 2 inch
- Black peppercorns 5-6 (optional)
- Salt to taste
- Turmeric powder 1/4 tsp
- Water to cover the chicken
Pulao
- Rice 2 cups, soaked
- Oil 1/4 cup
- Onion 1 small, sliced
- Ginger julienne cut 2 inches
- Cumin seeds 1 tsp
- Yakhni + water 4 cups
- Salt to taste
- Black pepper powder 2 taste
- Coriander powder 2 tsp
- Garam masala powder 1 tsp
- Cumin powder 1/2 tsp
- Green chilies 4-5
Preparation
Yakhni
- Add all the ingredients to a pot. Add enough water to cover the chicken.
- Allow to cook on low flame for 25-30 minutes until the chicken is super soft.
- Strain the soup into a cup, fry the chicken pieces in a little oil and keep aside.
Pulao
- Heat oil in a cooking pot and add sliced onions.
- Once golden, add ginger and cumin seeds.
- Allow the cumin seeds to crackle and add yakhni and water(if needed) to make 4 cups of liquid.
- Add salt, black pepper powder, garam masala, coriander powder and cumin powder.
- Cover and simmer on low flame until the onions are soft.
- Drain water from the soaked rice and add to the pot.
- Cover and allow to cook on high flame until rice absorbs all the water.
- Check the bottom of the pot at this stage. If all the liquid has evaporated, then cover the pot with lid and simmer on lowest flame for 15-20 minutes or until the rice is fully cooked and soft.
- Enjoy with raita or some curry.
Chicken Pulao minimalistic style
Ingredients
Yakhni
- Chicken on bones 1 kg
- Onion 1 big peeled
- Garlic cloves 6-7, unpeeled
- Fresh coriander 1 handful
- Cumin seeds 1 tsp
- Coriander seeds 4 tbsp
- Cloves loang 2
- Cinnamon stick 2 inch
- Black peppercorns 5-6 optional
- Salt to taste
- Turmeric powder 1/4 tsp
- Water to cover the chicken
Pulao
- Rice 2 cups soaked
- Oil 1/4 cup
- Onion 1 small sliced
- Ginger julienne cut 2 inches
- Cumin seeds 1 tsp
- Yakhni + water 4 cups
- Salt to taste
- Black pepper powder 2 taste
- Coriander powder 2 tsp
- Garam masala powder 1 tsp
- Cumin powder 1/2 tsp
- Green chilies 4-5
Instructions
Yakhni
- Add all the ingredients to a pot. Add enough water to cover the chicken.
- Allow to cook on low flame for 25-30 minutes until the chicken is super soft.
- Strain the soup into a cup, fry the chicken pieces in a little oil and keep aside.
Pulao
- Heat oil in a cooking pot and add sliced onions.
- Once golden, add ginger and cumin seeds.
- Allow the cumin seeds to crackle and add yakhni and water(if needed) to make 4 cups of liquid.
- Add salt, black pepper powder, garam masala, coriander powder and cumin powder.
- Cover and simmer on low flame until the onions are soft.
- Drain water from the soaked rice and add to the pot.
- Cover and allow to cook on high flame until rice absorbs all the water.
- Check the bottom of the pot at this stage. If all the liquid has evaporated, then cover the pot with lid and simmer on lowest flame for 15-20 minutes or until the rice is fully cooked and soft.
- Enjoy with raita or some curry.