Quick Chicken Yakhni Pulao

Ingredients

• 1 kg Chicken (cut into pieces)
• 2 cup Sella Rice (soaked before cooking)
• Whole Spices (Bayleaf, Star anise, Cardamom, Cinnamon, Cloves (Long), Black Peppercorns)
• 0.5 Onion (for yakhni)
• 2 tsp Garlic (for yakhni)
• 1 inch Ginger (for yakhni)
• 2 tsp Salt (divided (1 tsp for yakhni, 1 tsp for masala))
• 1 tsp Fennel seeds (for yakhni)
• 1.5 tsp Cumin Seeds (divided (1 tsp for yakhni, 0.5 tsp for masala))
• 1 tbsp Coriander seeds (for yakhni)
• 1.5 L Water (for yakhni)
• 3 tbsp Oil (for masala)
• 1 Onion (sliced, for masala)
• 1 tbsp Garlic paste (for masala)
• 3 Green chillies (slit or chopped)
• 3 Tomatoes (chopped)
• 1 tbsp Red chilli powder
• 0.5 tsp Black pepper (ground)
• Fresh Coriander (chopped, for garnish)
• 1 tsp Garam masala

Steps

1. 1

   Prepare the Yakhni (broth): In a large pot or karahi, combine 1 kg chicken, 1.5 liters of water, 1/2 onion, 2 tsp garlic, 1 inch ginger, 1 tsp salt, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tbsp coriander seeds, and the whole spices (bay leaf, star anise, cardamom, cinnamon, cloves, and black peppercorns). Bring to a boil and simmer until the chicken is cooked and the broth is flavorful.

2. 2

   Once the yakhni is ready, strain the broth and set it aside. Separate the chicken pieces from the whole spices and aromatics.

3. 3

   In a separate large pot, heat 3 tbsp of oil. Add 1 sliced onion and sauté until golden brown.

4. 4

   Add 1 tbsp garlic paste, 0.5 tsp cumin seeds, and 2-3 green chillies to the onions. Sauté for a minute until fragrant.

5. 5

   Add 3 chopped tomatoes, 1 tsp salt, 1 tbsp red chilli powder, and 0.5 tsp black pepper. Cook until the tomatoes soften and the oil separates from the masala.

6. 6

   Add the boiled chicken pieces to the masala and sauté for a few minutes to coat the chicken in the spices.

7. 7

   Pour in the strained yakhni (broth) and bring it to a boil. Add the 2 cups of soaked Sella rice.

8. 8

   Cook on high flame until approximately 80% of the water has evaporated and the rice is nearly cooked.

9. 9

   Sprinkle fresh coriander and 1 tsp garam masala over the rice. Cover the pot tightly with a lid (Dham) and cook on very low heat for 20 minutes.

10. 10

    Fluff the rice gently with a fork and serve hot.

Notes

Sella rice requires longer soaking than Basmati (usually 1-2 hours) for best results. 'Dham' refers to the steaming process on low heat with a sealed lid.

Nutrition per serving

• Main Course
• Chicken
• Rice
• Pulao
• Pakistani
• One Pot Meal
• Spicy