Yakhni pulao is milder than biryani but full of flavour from the chicken stock.
- ⏱ Prep: 15 min
- 🔥 Cook: 50 min
- 🍽 Serves: 5
Ingredients
- 750 g chicken pieces
- 8 cups water
- 1 onion halved, 6 garlic cloves, 1 inch ginger
- 1 tbsp whole coriander, 1 tsp fennel, 1 tsp black pepper (tied in muslin)
- 3 cups basmati rice, soaked
- 4 tbsp oil
- 1 onion, sliced
- Whole spices: 1 tsp cumin, 4 cloves, 1 cinnamon stick, 2 bay leaves
- 2 tomatoes
- Salt
Instructions
- Boil chicken with water, onion, garlic, ginger, spice bundle and salt for 30 minutes to make yakhni. Strain and keep 5 cups stock.
- Fry sliced onion in oil until golden. Add whole spices and tomatoes.
- Add the chicken and fry 5 minutes.
- Add stock and bring to a boil, then add rice.
- Cook until water is almost absorbed, then cover and cook on very low heat 12–15 minutes.
