Chicken Yakhni Pulao Recipe Kit Recipe

About this recipe

Indulge in the rich and aromatic flavors of our Chicken Yakhni Pulao Recipe Kit, a traditional Pakistani delicacy made easy for your kitchen! This kit includes premium ingredients like tender chicken, fragrant spices, and basmati rice, ensuring an authentic taste in every bite. Follow our step-by-step instructions to create a hearty, one-pot meal that’s perfect for family dinners or special occasions. Elevate your cooking experience with this time-saving recipe kit. Order Now on the AnyFeast website or app and bring the taste of tradition to your table!

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• 500G Ghee, 500G
• 1 Kg Natco Brown Basmati Rice, 1Kg
• NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
• 1 Bunch Coriander - Bunch
• - Jalpur Cumin Seeds
• - Jalpur Green Cardamoms Whole
• 100 G Saras Turmeric Haldi Powder
• - Schwartz Bay Leaves
• 750 G Top-Op Table Salt Drums
• 45G Natco Cinnamon Sticks, 45G
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder
• - Greenfields Black Peppercorns
• 50G Heera Cloves 50g

Instructions

1. 1. Rinse 1 1/2 cups of Basmati rice and soak for 30 minutes. Thinly slice 1 large onion and chop 2 tomatoes. Finely chop 1/4 cup coriander and 1/4 cup mint leaves.
2. 2. In a large pot, add 500g chicken pieces, 1 tbsp garlic & ginger paste, 1 cinnamon stick, 2 green cardamom pods, 1 tsp garam masala powder, 1 bay leaf, 1 tsp salt, and 4 cups of water. Bring to a boil, then simmer for 20 minutes to make the yakhni (broth). Strain and reserve the broth.
3. 3. Heat 3 tbsp of ghee in a heavy-bottomed pot. Add the whole spices (1 cinnamon stick, 2 green cardamom pods, 1 tsp garam masala powder, 1 bay leaf) and sauté for 30 seconds.
4. 4. Add the sliced onions and fry until golden brown. Add the chopped tomatoes and cook until soft.
5. 5. Add the cooked chicken pieces, 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp coriander powder, and salt to taste. Cook for 5 minutes.
6. 6. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices.
7. 7. Pour in the reserved yakhni (broth) until it covers the rice by about 1 inch. Add the chopped coriander and mint leaves.
8. 8. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
9. 9. Let the pulao rest for 10 minutes. Fluff gently with a fork and serve hot with raita or salad.