Sunday, June 6, 2010

Chicken Yakhni Pulao

I have been thinking many times to write about this. I would like to ask readers of this blog particularly who are silent readers .I know you have come and spent good amount of time on some pages. But why you keep shying away from posting a comment here. I would really appreciate from those who love checking each post here ,but do not leave their footprints, speak up –what you liked and even if you don’t like. Don’t disappoint me this time.
Anyways, since this is the last day of my 7 day challenge and co-incidentally this is Sunday. And Sunday means some lavish cooking for me. Although, I have made this chicken yakhni pulao last Sunday but I am posting it today. There has been a similar recipe with fish that I published some days back-if you wish you can check that recipe - Here . Keeping that recipe in mind I have come up with chicken yakhni pulao this time with few procedural changes.

Chicken Yakhni pulao
Recipe requirements
For the aakhnir jol- visit this recipe- Here
Akhnir jol/aromatic water- 2 cups
For the chicken gravy
1 tsp of turmeric powder
1 -2 tsp of salt
2 tsp of red pepper powder
2 tsp of cumin powder
2 tsp of coriander powder
2 tsp of meat curry powder
10-12 black pepper
2 medium size purple onions
3-4 garlic
1/2 inch ginger
2tbs of cooking oil
Now heat up a frying pan/deep bottom pan and add cooking oil.
Temper it with 2 bay leaf and10-12 whole black pepper.
Add in 4-5 chicken wing pieces.(It would be nice to marinate them in little bit of yogurt+salt+red pepper powder mixture for half an hour.)

Add chopped onions,garlic and ginger.Fry for 3-4 mints med-high flame.
Add turmeric, red pepper powder and salt. Add in all the other dry ingredients-cumin, coriander and meat curry powder.
Fry the chicken with the above spices for 10-12 mints. Add some 2-3 tbs of water if necessary.
Keep frying till the oil separates out. Cover it and cook for half and hour.
Now to frying the rice

Recipe requirements for rice
2 cups of basmati rice/gobindo bhog rice
2 medium size onions chopped
3-4 cloves garlic
1 inch ginger chopped
2-3 bay leaves
2-3 tsp of mixed garam masala ingredients whole like mace/dalchini/cloves/black pepper
¼ cup of shelled pistachios
½ cup of cashews
¼ cup of raisins(optional)
1 tbs of yogurt
1 tsp of sugar
Salt as per taste
3 tbs of cooking oil
Wash rice thoroughly in water for 2-3 times. Soak it in water for 30 mints; meanwhile work on the aakhnir jol /aromatic water and frying fish pieces etc.
Coarsely chop cashews and pistachios .Heat up a cooking pan or a vessel big enough to hold the entire contents listed above.
Add 3 tbs of cooking oil, add bay leaf and chopped garlic, ginger.Fry them well for 5 mints till they turn out nice golden colour.
Add in chopped onions, fry till they turn out nice brown. Add cashews and pistachio. Fry them well for another 5 mints. Add 1 tbs of plain yogurt.
Add in soaked rice and keep frying for another 5-7 mints without stirring much as this break the rice garins.

Now assemble the pulao
Preheat the oven at 190 deg Celsius (fan assisted).
In a oven-proof dish, layer about 2-3 tbs of rice mixture first.
Now keep the chicken pieces and then again layer rice mixture over it.

Layer this way till all rice mixture and chicken wings are used up.
Now add in 2 cups of aakhnir jol/aromatic water to it by the sides of the dish. Cover it with foil and bake it for 20 -25 mints.

Take out .Cut a lemon in half and sprinkle half lemon juice over the baked pulao, mix in gently. Keep it covered. Let it sit there for 1 hr and then serve.

Enjoy your delicious chicken Yakhni pulao.
It’s been a really challenging week for me but I thoroughly enjoyed it. Hope you all liked the recipes I published during this week. Thanks for leaving your valuable footprints here. See you all on Tuesday.
Happy Cooking


  1. Congrats Jaya! You have done it! :-)
    And you are too nice to be so polite in asking lurkers to leave at least a line .. I get very angry when they spend so much time on my pages, download snaps and some even make new posts on their blogs but never leave a line and of course never mention my blog.
    Ami chicker polau frequently kori taratari hoye bole ... kintu yakhni polao kokhono korini. Ebar chicken khacchi ... khub shiggiri korbo.
    Sunday er jonne perfect. :-)

  2. pulao looks yummy, love the stepwise pics..

  3. ki korecho? ki sundor dekhte hoeche sab bhater dana alada alada.ami akdom bhalo polao banate parina. eibare tomar recipe akdin try kore dekhbo. jodi thikthak hay.

    Congrats on completing the challenge with such a big bang!!!

  4. Sharmila,
    chot-pot chicken pulao,seyi ta kerom kore banao ..blog e recipe ache, nahole share koro :)...and about lurkers ki bolbo..dekho kota line lekhe ora eyi baar :)..

    thank you for coming :).

    thanks you for moral boasting by coming here..try korbe bhalo lagbe :).

    hugs and smiles

  5. Looks so so good, wish i had this for lunch today.

  6. mouthwatering recipe and pictures....love it

  7. Finla,Balaka,CBI
    thanks for coming by here and liking the recipe.
    hugs and smiles

  8. Looks amazing!
    Wish I could try some.
    I make a very quick version nothing like this...

  9. pulao looks yummy....
    Inviting you personally to bread mania event

  10. Jaya, I can just imagine how good this tastes.

  11. its not easy Jaya to keep upto a challenge like this and you deserve a treat!!
    Kaachhe thakle aami besh ranna kore khawataam next 7 din and you could rest!! :-)
    Aditi must have enjoyed all the yummy food!

  12. Rinku,
    thanks for coming :)..

    thanks :)..

    hi and warm welcome :)..

    sotti, tahole to ki moja hoto amaar.Eyi baar mone hoche ekto tired hoyechi ..ami month long break nichi blogging thekhe.bhalo thekho

    thanks all for coming by
    hugs and smiles

  13. Looks tasty, I hope you post G
    Gustaba and traditional hyderabadi biriyani recipe soon.

  14. Hiii, I made this recently and it turned out to be awesome! thanks a million for the recipe.

    1. Oh! that really made me day Ananya..and thanks for mentioning here :-)) ...hugs

  15. Thanks for posting the receipe...looks yummy and delicious


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