Kashmiri Recipe Yakhni Pulao
Kashmiri Recipe Yakhni Pulao.Yakhni Pulao is a Kashmiri recipe made with rice, chook and a melange of Indian spices that add flavour to it. This Chicken Yakhni Pulao recipe will help you are making it easily at home. You also can make mutton yakhni pulao by the use of the same recipe and growing spices a piece. While we do not declare that this recipe guarantees the ambrosial real Yakhni Pulao cooked in Kashmiri families, however we have tried our high-quality to prepare the Kashmiri recipe. It is delicious and satiating and serves as a perfect one pot meal.
Kashmiri Recipe Yakhni Pulao
Total Time1h 5mPrep Time15 mCalories448
Ingredients of Yakhni Pulao
6 Servings
2 cup soaked basmati rice
half medium onion
half of teaspoon peppercorns
2 inches Cinnamon stick
1/2 teaspoon nutmeg powder
6 cloves garlic
1 teaspoon coriander seeds
salt as required
1/2 teaspoon crushed to stick ginger
half of medium chopped tomato
1/2 cup yoghurt (curd)
half teaspoon Red chilli powder
2 inexperienced cardamom
one hundred gm ghee
500 gm chopped into cubes hen
2 black cardamom
1/2 teaspoon clove
1 bay leaf
half of teaspoon mace powder
2 inches ginger
4 cup Water
1/four medium sliced onion
half of teaspoon overwhelmed to stick garlic
1 teaspoon cumin seeds
half teaspoon coriander powder
1 teaspoon garam masala powder
1 half of teaspoon fennel seeds
How to make Yakhni Pulao
Step 1 Prepare Bouquet Garni
Take a smooth muslin fabric and tie the cubed onion portions, garlic pods, entire ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is known as bouquet garni.Kashmiri Recipe Yakhni Pulao
Step 2 Cook chook with spices
Wash the fowl and keep apart. In a cooking pot, take three cups water, cubed hen and a teaspoon of salt. Turn at the flame. Add to it, the bouquet garni and boil for round 20 mins or till chicken receives performed.Kashmiri Recipe Yakhni Pulao
Step three Yakhni is ready
Remove the bouquet garni and hold the inventory with chook portions apart. The ‘yakhni’ is prepared.
Step 4 Heat the ghee and fry onions
In a pan, warmness ghee and fry onions. Keep 1/4th of it apart for including later.
Step 5 Fry onion and tomatoes
In the remaining onions, upload cumin seeds, ginger-garlic paste, tomatoes, salt, pink chilli powder, coriander powder and stir fry for three minutes. Add yoghurt, garam masala and inexperienced cardamom. Cook on medium-high heat till the tomatoes get soft. Add fennel seeds and fowl portions to the masala and allow it simmer for another 2 mins.Kashmiri Recipe Yakhni Pulao
Step 6 Mix in the prepared masala and yakhni
Add this masala to the prepared yakhni (stock) inside the cooking pot, turn on the warmth and cook dinner the rice exposed for five minutes. Sprinkle fried onions that we saved in step 4 at the rice, upload a tbsp of ghee and seal the pot with foil or atta dough in order that the flavours do no longer break out.Kashmiri Recipe Yakhni Pulao
Step 7 Cook the rice
Cook on a low warmth for 15 minutes or till the rice is performed.
Step 8 Serve
Enjoy the hot Yakni Pulao with cucumber raita.
Tips
Don’t forget about to garnish your Yakhni pulao with freshly chopped coriander leaves or mint leaves.
You can also add a mixture of dry fruits and raisins if you prefer a royal tasting Yakhni pulao.
You also can use mutton instead of hen. Just level up the spices a litle as in step with your taste.
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