Kashmiri Yakhni Pulao Recipe
Kashmiri Yakhni Pulao Recipe. Yakhni Pulao is a Kashmiri formula made with rice, chicken and a melange of Indian flavors that add flavor to it. Kashmiri Yakhni Pulao formula will assist you with making it effectively at home. Kashmiri Yakhni Pulao can likewise make lamb yakhni pulao by utilizing similar formula and expanding flavors a little. Kashmiri Yakhni Pulao we don’t guarantee that this formula guarantees the ambrosial real Yakhni Pulao cooked in Kashmiri families, yet we have made an honest effort to assemble the Kashmiri formula. It is delectable and satisfying and fills in as an ideal one pot dinner.
Kashmiri Yakhni Pulao
2 cup drenched basmati rice
1/2 medium onion
1/2 teaspoon peppercorns
2 inches Cinnamon stick
1/2 teaspoon nutmeg powder
6 cloves garlic
1 teaspoon coriander seeds
salt as required
1/2 teaspoon squashed to glue ginger
1/2 medium cleaved tomato
1/2 cup yogurt (curd)
1/2 teaspoon Red bean stew powder
2 green cardamom
100 gm ghee
500 gm cleaved into blocks chicken
2 dark cardamom
1/2 teaspoon clove
1 straight leaf
1/2 teaspoon mace powder
2 inches ginger
4 cup Water
1/4 medium cut onion
1/2 teaspoon squashed to glue garlic
1 teaspoon cumin seeds
1/2 teaspoon coriander powder
1 teaspoon garam masala powder
1 1/2 teaspoon fennel seeds
Stage 1 Prepare Bouquet Garni
Take a spotless muslin material and tie the cubed onion pieces, garlic units, entire ginger, straight leaf, dark cardamom cases, dark peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called bouquet garni.
Stage 2 Cook chicken with flavors
Wash the chicken and keep to the side. In a cooking pot, take 3 cups water, cubed chicken and a teaspoon of salt. Turn on the fire. Add to it, the bouquet garni and bubble for around 20 minutes or until chicken finishes.
Stage 3 Yakhni is prepared
Eliminate the bouquet garni and keep the stock with chicken pieces to the side. The ‘yakhni’ is prepared.
Stage 4 Heat the ghee and fry onions
In a skillet, heat ghee and fry onions. Keep 1/fourth of it to the side for adding later.
Stage 5 Fry onion and tomatoes
In the excess onions, add cumin seeds, ginger-garlic glue, tomatoes, salt, red stew powder, coriander powder and sautéed food for 3 minutes. Add yogurt, garam masala and green cardamom. Cook on medium-high hotness till the tomatoes get delicate. Add fennel seeds and chicken pieces to the masala and let it stew for an additional 2 minutes.
Stage 6 Mix in the arranged masala and yakhni
Add this masala to the arranged yakhni (stock) in the cooking pot, switch on the hotness and cook the rice revealed for 5 minutes. Sprinkle seared onions that we saved in sync 4 on the rice, add a tbsp of ghee and seal the pot with foil or atta mixture so the flavors don’t get away.
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