Category: Chicken, Main Course, Rice
Cuisine: Indian, North Indian
Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
This is an adapted version of the “Yakhni Pulao”, a popular dish from the state of Kashmir. “Yakhni ” stands for meat-broth or meat-stock. This is my simple method that can be made in under 30 minutes. I made this dish with chicken breast and some potatoes, carrots and peas were added in for extra flavour.
Ingredients
Instructions
- Clean and cut chicken into medium cubes. Marinate the chicken pieces with turmeric, chilli, coriander, cumin pd., ginger and garlic paste and yogurt. Mix well and keep refrigerated for at least 30 minutes.
- Wash and soak basmati rice in about 5 cups of water. Keep rice soaked for about 20 minutes.
- Cut tomatoes, onions and green chillies into long slices.
- Peel and cut potato and carrots into medium cubes.
- Take a heavy bottom pan with tight fitting lid and put 2 tbsp. ghee in this pan.
- When the ghee is heated, add in all of the whole spices - cumin, cloves, cinnamon, bay leaf, cardamoms, pepper and star anise. wait for it to crackle. This should take about 30 seconds.
- When the whole spices crackle, add the onions, green chillies, ginger garlic paste and saute for 2 to 3 minutes.
- Now add the chicken cubes with the marinade and let the chicken brown evenly on all sides -about 5 minutes.
- Next, add the potatoes, carrot, peas and tomatoes. Toss them well.
- Now add in the chopped cilantro and mint leaves, garam masala and salt according to taste. Mix well and fry about 4 minutes on medium heat.
- Now drain off water from rice and add it to the pan, along with 5 cups of boiling water. Let the whole thing come to a boil, then mix well. Cover the pan with a lid and cook on low heat for about 20 minutes.
- Once done, check doneness with a fork and fluff up rice gently.
Notes
This dish can also be made in a pressure cooker or instant pot.