Chicken Yakhni Pulao
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course, Dinner
Chicken Yakhni Pulao
Description
Chicken Yakhni Pulao blends tender chicken simmered in a spiced broth with basmati rice that absorbs rich and aromatic flavors. The chicken is cooked after sautéing onions, garlic, ginger, and green chilies along with a blend of cumin seeds, coriander powder, garam masala, turmeric, and salt, providing a fragrant and warm spice profile.
The dish is prepared by first simmering the chicken in water with these spices to form the flavorful Yakhni broth. Then, soaked basmati rice and frozen peas are added to cook in this broth, resulting in fluffy rice infused with chicken and spice aroma. Garnishing with fresh coriander adds a bright herbal note.
This one-pot preparation makes a satisfying meal with tender chicken, fragrant rice, and a balance of spices suitable for a comforting lunch or dinner. The simmering technique ensures the chicken remains moist while the rice absorbs the broth's flavors.
Ingredients
- 500 g chicken
- 250 g rice Basmati
- 1 onion Finely sliced
- 2 cloves garlic Minced
- 1- inch ginger Grated
- 2 green chilies Chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp salt To taste
- 2 tbsp vegetable oil
- 100 g pea Frozen
- 1 litre water
- Coriander For garnish
Instructions
- Wash the Basmati rice thoroughly in cold water and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.
- Add the chicken pieces and cook until they turn white on all sides.
- Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to blend with the chicken.
- Pour in 1 litre of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 20 minutes. This will create a flavourful chicken broth (Yakhni).
- Add the soaked and drained Basmati rice to the chicken broth. Stir well and add the frozen peas.
- Cover the pot and let it cook on low heat for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Fluff the Chicken Yakhni Pulao with a fork, garnish with fresh coriander leaves, and serve hot.
Notes
- Nutritional information is provided as a courtesy and should not be relied upon for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 648mg | 27% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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