Baby-Safe Yakhni Pulao

Ingredients

• 2 chicken thighs (boneless)
• 0.25 onion (whole)
• 7 garlic cloves (whole)
• 1 knob fresh ginger (peeled)
• 6 black peppercorns (whole)
• 4 cloves (whole)
• 1 black cardamom (whole)
• 4 green cardamom pods (whole)
• 1 star anise (whole)
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 0.25 tsp salt
• 0.5 tsp cumin seeds
• 1 cinnamon stick
• 2 bay leaves
• 3 cup water
• 0.5 cup basmati rice (soaked 30 minutes)
• 0.25 onion (finely chopped)
• 3 cloves (whole)
• 1 star anise (whole)
• 2 green cardamom pods (whole)
• 0.25 tsp cumin seeds
• 0.25 tsp coriander powder
• 1 tbsp ginger garlic paste
• 1 tbsp plain yogurt
• 1 tbsp oil or butter (for frying)

Steps

1. 1

   Add 3 cups of water to a pot, followed by the boneless chicken thighs, whole onion, whole garlic cloves, and peeled ginger knob.

2. 2

   Add all whole broth spices (peppercorns, cloves, black cardamom, green cardamom, star anise, fennel seeds, coriander seeds, cumin seeds, cinnamon stick, and bay leaves) and 1/4 tsp salt to the pot.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium and simmer for 25 minutes.

4. 4

   Remove the cooked chicken from the pot and set it aside. Strain the liquid through a colander into a bowl to collect the yakhni broth; discard the solids.

5. 5

   Measure the broth. You need exactly 1 and 1/3 cups. If you have more, boil it down to reduce; if you have less, add a little water to reach the required volume.

6. 6

   In a separate pot, heat oil or butter over medium heat. Add the finely chopped onion and cook until it is deeply golden.

7. 7

   Add the whole spices for the rice (cloves, star anise, green cardamom pods, cumin seeds) and the coriander powder. Fry for 1-2 minutes until fragrant.

8. 8

   Stir in the ginger garlic paste and cook for another 2 minutes.

9. 9

   Add the reserved chicken and the plain yogurt to the pot. Mix well and cook for 3-4 minutes.

10. 10

    Drain the soaked basmati rice and add it to the pot. Toast the rice with the chicken and spices for 2-3 minutes.

11. 11

    Pour in the 1 and 1/3 cups of prepared yakhni broth. Stir once, bring to a boil, then immediately reduce the heat to the lowest setting.

12. 12

    Cover the pot tightly and cook on medium-low heat for 15-18 minutes.

13. 13

    Remove from heat and let the pulao rest, covered, for 5 minutes. Fluff the rice gently with a fork.

14. 14

    Before serving to a baby, mash the rice gently and break the chicken into small, safe pieces.

Notes

Tip: Pulao has many components, so have everything prepped and laid out before you start cooking. For babies, the goal is exposure and familiarity with mild Pakistani flavors rather than high sodium content found in spice packets.

Nutrition per serving

• Main
• Baby Food
• Pakistani
• Chicken
• Rice
• Healthy
• Starting Solids
• Gluten-Free