Chicken yakhni pulao recipe is a rice recipe. This recipe belongs to Afghanistan.This aromatic and delicious rice recipe inspired by Kashmiri cuisine. Actually, this is an Afghani pilaf or pulao which I cooked in the traditional way. Making this wonderful recipe or process to make is always very thoughtful, lengthy and complex. This dish is most famous in Nort India.
What is “Yakhni”?
Yahni, yahniya or yakhni all words are the same. “Yakhni” is Urdu word. It’s a truly Asian word. It’s believed that this word actually comes from Parsia. Yakhni is not the name of the dish. Yakhni is a flavourful spice broth in which meat or vegetables are cooked. This yakhni broth is usually made with some whole spices and with choice of meat or vegetables. I never heard about Fish yakhni or Pork Yakhni made ever.
As the Recipe is invented by partisans and they all are from Muslim religion, therefore they never eat Pork items. So they make the dish with Beef, goat meat, lambs or with chickens only. With bone fresh meat is always preferred to use to make a good quality Yakhni broth which can make a Great taste Rice dish Pulao or pilaf. As the broth is so flavourful, this is not only used for Rice dishes. It uses in so many Meat dishes as stock or broth.
What is “Pulao”?
Pulao, Pilaf or Pilau are the same dish but famous in the different country with different names. This is a common Rice dish in the Asian countries with different names. This is an Indian subcontinent recipe. Pulao or Pilaf is a rice dish which means rice cooked in Flavoured broth. Most pulao rice looks simply white in colour but some of them look Yellow or brown in colour after cooking, because of the use of different spices. And the tases of the all pulao rice dishes are different from each other because of different spices are used in the different regions of the country.
From the ancient stories of Hindu Mythology Mahabharata, it believes that the word Pulao comes from the word “pulāka”.Which means rice cooked with meat or Ball of rice. But some believe this dish is the Ancient Persian dish. which they brought in India with them when they attacked India to Make an empire there. And the dish was royal and this was a common rice menu for Parisian sultans as a protein enrich everyday meal.
why I make this chicken yakhni pulao recipe?
I made the dish with chicken because Chicken Takes less time to cook And it absorbs all the spice broth flavour quickly. And As chicken is a easily digestive meat I prefer this meat most in my every cooking. Though some believe this recipe is tough to make. But I know If anyone follows my Chicken yakhni pulao recipe, they can easily make it within a short period of time.
So let’s start, how to cook this easy Rice dish at your Kitchen and follow my cooking steps and tips.
If You have any Recipe Request Or any suggestion Please let me know in the comment box. Your feedback is valuable to me and it will inspire me to cook more delicious dishes. Thank You.
| Servings | Prep Time | Cook Time |
| 5People | 20Minutes | 30Minutes |
| Servings | Prep Time |
| 5People | 20Minutes |
| Cook Time |
| 30Minutes |
- 4 Cup Basmati rice
- Washed and soaked in normal water before 10 mins cooking.
- 4 piece Chicken leg
- 1/2 Tsp Whole Peppercorns
- 1/2 Tsp Whole White pepper
- 1/2 Tsp Whole Fennel seeds
- 6 Pods Green Cardamom
- 1/2 Tsp Whole Clove
- 2 Inches long Cinnamon stick
- 2 Tsp Whole Black cardamom
- 1 Tsp Whole Star aniseed
- 1/2 of a Big Nutmeg
- 1 Whole Mace Flower
- 1/2 Cup Ghee
- 1/2 Cup Yoghurt
- 4 Tsp Garlic paste
- 2 Tsp Ginger paste
- 1 Tbsp Sugar Or as per Your taste
- 1 Tbsp Salt Or as per Your taste
- 8 Cups Hot Water
Ingredients
Servings: People Units: |
- Take a muslin cloth and tie Peppercorns, White pepper whole, Fennel seeds whole, Green cardamom whole, Clove whole, Cinnamon stick, Black cardamom whole, Star aniseed whole, Nutmeg whole into it.
- After that take a big pot and put 8 cups of water into it.
- Therefore, put the muslin cloth packet with all spices into the water and boil for 5 mins.Finally, you will get a stock of spice which is called "Yakhni".Now put all basmati rice in the Yakhni and add 1/2 Tbsp. salt and ½ tbsp. Sugar with it and cook for 10 mins on a low gas flame. After that take another wok or kadai or pan and sear chicken pieces with 2 Tsp ghee. Furthermore, add Garlic paste, Ginger paste, 1/2 Tsp salt, ½ tbsp. Sugar to it and fry for another 2 mins.
- Thereafter add beaten yoghurt and fry all chicken pieces for another 5 mins.
- After 5 mins mix the chicken pieces with the half cooked rice and cover the pot with a lid and cook the rice for another 20 mins. After 20 mins open the lid and turn off the gas. Finally, our aromatic Yakhni Pulao is ready. Serve this Rice dish with any curry…
Tips
Before serving the rice dish please remove the muslin cloth packet from the pot.
To know the recipe for
Mujadara a lentil Rice Recipe From Arab cuisine
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