Chicken Yakhni Pulao
Prep: 15 mins
Cook: 45 Mins
Total Time: 1 hour
Yield: 4 Servings
INGREDIENTS:
- Daawat Ultima basmati rice (10 lb bag), 2 cups, washed and soaked for 20 minutes
- Bone-in chicken pieces (thighs, cut into halves), 2 lb
- Yellow Onion, 2 medium, thinly sliced, divided
- Kosher salt, 3 tsp, divided
- Water, 4 cups
- Neutral oil or ghee, 3 tbsp
Yakhni spices
- Garlic, 6 cloves, gently smashed
- Ginger, 2” piece, sliced into thick rounds
- Coriander seeds, 1 tsp
- Cumin seeds, 1 tsp
- Fennel seeds, ½ tsp
- Green cardamom pods, 3, lightly crushed
- Black cardamom pod, 1
- Cinnamon stick, 1-2 small
- Bay leaf, 1
- Whole cloves, 4-5
- Whole black peppercorns, ½ tsp
For finishing and serving
- Fresh cilantro, 2 tbsp, finely chopped
- Fresh mint, 2 tbsp, finely chopped
- Plain raita, for serving
Cook:
- In a large sauce pot, add 1 of the sliced onions, cut chicken, 2tsp salt, and all yakhni spices. Pour in the water (adding more if the meat is not fully covered) and bring to a boil. Reduce to a gentle simmer and cook covered for about 30 minutes, until the chicken is cooked through and the broth is deeply fragrant.
- Lift the chicken pieces out and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Measure out 3 cups of the clear yakhni.
- In a clean, heavy-bottomed pot, heat oil or ghee over medium heat. Add the remaining sliced onion and saute until softened and golden brown, about 10 minutes.
- Add the chicken pieces and saute for 4-5 minutes.
- Add the drained rice, yakhni, and the remaining 1 tsp of salt. Bring to a boil, then cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice steam, covered, for 5 minutes. Fluff gently with a fork to keep the grains separate.
- Transfer to a serving platter, piling the rice high and arranging the chicken throughout. Finish with fried onions and chopped cilantro. Serve warm with raita on the side.