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Chicken Yakhni Pulao or Murg Yakhni or Chicken Pilaf
FoodFlavor.In
Print Recipe
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Main
Servings
4
Ingredients
Long grain rice – 1 and ½ cups
Long grain rice – 1 and ½ cups
For Potli
For Potli
Cinnamon stick – 1 inch
Cinnamon stick – 1 inch
Green cardamom – 4
Green cardamom – 4
Black cardamom – 2
Black cardamom – 2
Star anis – ½
Star anis – ½
Clove
– 5 Ginger - 1/2 inch
crushed
Clove
– 5
Ginger - 1/2 inch
crushed
Mace – 3-4 thread
Mace – 3-4 thread
Black peppercorn – 10
Black peppercorn – 10
Cumin seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Coriander seeds – ½ tablespoon
Coriander seeds – ½ tablespoon
Bay leaf – 1
Bay leaf – 1
For Yakhni
For Yakhni
Chicken thigh – 4 pieces
if chicken thigh is big cut half piece and if chicken thigh is small than take 8 pieces
Chicken thigh – 4 pieces
if chicken thigh is big cut half piece and if chicken thigh is small than take 8 pieces
Whole onion – 1
Whole onion – 1
Whole garlic bulb – 1
Whole garlic bulb – 1
Water – 3 and ½ cups
Water – 3 and ½ cups
For Crispy Brown Onion
For Crispy Brown Onion
Onion – 2
vary thinly, just peeled out don’t cut
Onion – 2
vary thinly, just peeled out don’t cut
Salt – ½ teaspoon
Salt – ½ teaspoon
Oil – 1 cup
for deep frying
Oil – 1 cup
for deep frying
For Pulao
For Pulao
Green cardamom - 4
Green cardamom - 4
Onion – ½
sliced
Onion – ½
sliced
Green chilies - 2
Green chilies - 2
Curd – 2 tablespoons
Curd – 2 tablespoons
Garlic paste – ½ tablespoon
Garlic paste – ½ tablespoon
Ginger paste – ½ tablespoon
Ginger paste – ½ tablespoon
Salt to taste
Salt to taste
Clarified butter – 2 tablespoons
Instructions
For Potli
Take a muslin cloth and put all whole masala in it and tie it tightly.
For Yekhni
Clean and properly wash chicken.
Put the chicken in a large deep pan.
Add all yakhni ingredients and potli. Cover the pan and bring to boil in a high flame for 5 minutes.
Reduce flame for ½ an hour or until chicken is cooked.
Remove potli and chicken from broth. Keep aside.
Set a strainer over a big bowl and pour the broth. Keep aside.
For crispy Brown Onion
Heat oil in a deep-frying pan on medium heat.
When the oil is heated up add sliced onion.
Fry the sliced onion in hot oil until brown and crispy.
Remove it from the oil and place on paper towel.
For Pulao
Wash and soak the rice in enough water for half an hour.
Heat clarified butter in deep pan on medium heat.
Add green cardamom, after few minutes add ginger-garlic paste and mix well.
Add curd and stir well. After 2 minutes add sliced onion and mix well.
When onion turn translucent add cooked chicken and mix well.
After 5 minutes add crispy brown onion and mix well.
Add salt and green chilies and mix well. Add 3 cup yekhni and bring to a boil. Cover and simmer for five minutes.
Add rice and mix well. Cook on medium heat. When the mixture comes to boil, reduce heat and cook till both are done.
Serve hot with raita.