Chicken Yahkni Pulao

Yakhni Pulao is a very easy amazingly delicious rice and meat dish that I make for special weekend meal sometimes. This Kashmiri specialty rice dish originated in the Middle East and brought by Mughal rulers. Yakhni in Persian language means stock of meat with aromatic spices where meat is semi cooked first, drained and sauteed with spices then rice and meat are cooked in the favored stock over low heat. Yakhni adds a depth of flavor that gives the richness to the Pulao. This one dish rice meal is so irresistible that we don't mind having the leftovers the next day.

In the original recipe yakhni or stock is strained and spices and herbs are discarded. I reuse those herbs and spices to saute the chicken along with some fresh spices. No point of wasting them at all! Mutton is mainly used for this dish; but chicken is a great alternative too. Here is my version of  Chicken Yahkni Pulao. Serve with raita and salad on the side. 

Ingredients~

(US customary units)

2 1/2 lb. chicken, cut into small pieces 

1/2 cup whole milk strained yogurt 

3 tbsp roughly chopped ginger 

1 tbsp slightly smashed whole garlic cloves

1/2 cup onion, cut into big chunk 

1/2 cup onion. julliened

1/4 tsp freshly ground black pepper powder

1 tiny piece of nutmeg 

1 mace piece

1/4 tsp whole black pepper

1/4 tsp whole coriander seeds

2 bay leaves

3 whole green cardamoms 

3 cloves

2 tiny piece of cinnamon sticks 

2 drops of rose water 

1 drop of kewra water

2 cups basmati rice

2 tsp ghee

1 1/3 tsp salt or to taste 

A few hot green chilies

4 cups of water

Method~

Marinate chicken with 1 tsp each salt and 1/4 cup yogurt for at least an hour. Wash a few times basmati rice and soak for 30 minutes. In a large pot add marinated chicken, ginger, garlic cloves,1/2 cup onion chunk, nutmeg, mace piece, whole black pepper, whole coriander seeds, 1 bay leaf, cardamoms, cloves, 1 cinnamon stick and water. Bring it to the boil, cover and let it simmer for 8-10 minutes. Strain the stock through a mesh strainer and separate chicken from the spices. Let spices cool for a while. Separated whole black pepper, bay leaf, mace and grind remaining spices and herbs to a smooth paste.

Drain well Basmati rice. Heat ghee in a large pan over medium high heat. Add in bay leaf, cinnamon stick and onion. Saute onion until translucent then add in spice blend and black pepper powder. Saute for a minute then add in chicken and yogurt. Saute for some time without changing its color then add in Basmati rice. Mix well for a minute then add 4 cups of the stock, whole black pepper, bay leaf, mace, remaining salt, rose and kewra water. Bring it to the boil, give it a good mix, cover cook on low flame for another 20 minutes. Turn off the heat, place whole chilies on top and let it sit covered for 8-10 minutes. Fluff off with a fork. Enjoy with raita and salad! 

Happy Cooking!