Restaurant Style Chicken Yakhni Pulao Recipe ๐๐
Restaurant Style Chicken Yakhni Pulao Recipe ๐๐
Today we are sharing a restaurant-style Chicken Yakhni Pulao recipe with you. This flavorful and tasty dish is easy to make at home. Follow the recipe step by step, and you’ll get a delicious Chicken Yakhni Pulao perfect for Ramadan, small parties, or any occasion. Made with simple ingredients, this recipe gives you that authentic restaurant taste!
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Ingredients
600 g Basmati Rice
500 g Chicken
About 5 glasses of water
2 Bay Leaves
1 tbsp Fennel Seeds
1 tbsp Coriander Seeds
1 small Onion
1 Garlic Clove
1 tbsp Salt
12–15 Green Chilies (crushed)
1-inch Cinnamon Stick
1 tsp Black Pepper
2–3 Cloves
1 tsp Cumin Seeds
2 tbsp Garlic-Ginger Paste
2 Bay Leaves
1 Star Anise
2 tbsp Ghee
1 large Onion (sliced)
Rose Water (Kewra Water)
Red & Yellow Food Colors
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Step by Step Method
Step 1 – Soak Rice & Prep Chicken
Soak 600 g Basmati rice in water for 1 hour. Cut 500 g chicken into medium-sized pieces.
Step 2 – Cook Rice with Spices
In a pan, add double the amount of water as rice (~5 glasses). Add:
2 Bay Leaves
1 tbsp Coriander Seeds
1 tbsp Fennel Seeds
1-inch Cinnamon Stick
1 tbsp Salt
1 small Onion
1 Garlic Clove
Cover and cook until water is almost absorbed. Then add the chicken pieces. Cook on medium flame 80–90% done.
Step 3 – Prepare Green Chilies
Crush 12–15 green chilies using a mortar-pestle or roughly chop with a knife.
Step 4 – Remove Chicken
Once chicken is 80–90% cooked, remove it and set aside to cool.
Step 5 – Fry Spices & Chicken
In a pan, heat 100 g mustard oil (or refined oil). Add:
1 Bay Leaf
1 Large Cardamom
2 Small Cardamoms
1-inch Cinnamon
1 Star Anise
1 tsp Cumin Seeds
2–3 Cloves
1 tsp Black Pepper
When oil is hot, add garlic-ginger paste and sautรฉ on high flame.
Add crushed green chilies and fry well. Then add chicken pieces and cook briefly on high flame.
Add chicken stock (yakhni) using a sieve to separate whole spices. Add 2 tbsp salt (adjust to taste).
Step 6 – Add Rice
Drain soaked rice and add to the chicken-yakhni mixture.
Cover and cook on high flame until water is almost absorbed. Then reduce flame, place a heavy-bottomed pan under the pot, and cook on low flame 10 minutes.
Step 7 – Fry Onion & Add Colors
In another pan, heat 2 tbsp ghee (or desi ghee) and fry a sliced large
onion until golden. Mix red and yellow food color with a little water and some rose water. Sprinkle this mixture on rice and top with golden fried onions. Cover for 2 minutes on low flame. Turn off flame and let rest for 5–6 minutes before serving.
Step 8 – Serve
Serve with green chutney, raita, salad, or kachumber. Enjoy your flavorful Chicken Yakhni Pulao!
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Pro Tips
Do not soak rice for too long.
Handle rice gently when mixing.
Serve 5–7 minutes after cooking for perfectly fluffy rice.
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Q&A
Q: Can I use regular oil instead of mustard oil?
A: Yes, refined or vegetable oil works fine.
Q: Can I make it spicier?
A: Adjust green chilies according to taste.
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