Welcome to the Kitchen With Amna, where we explore delicious and authentic Punjabi recipes. Today, I will be sharing my special recipe for Punjabi Chicken Pulao, also known as Chicken Yakhni Pulao. This aromatic and flavorful dish is a staple in Punjabi cuisine and is perfect for family dinners or special occasions. Follow along as I guide you through the process of creating this mouthwatering dish in your own kitchen.
Ingredients:
– 1 kg chicken, cut into pieces
– 2 cups basmati rice, soaked in water for 30 minutes
– 1 onion, thinly sliced
– 4-5 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 cinnamon stick
– 3-4 green cardamom pods
– 3-4 cloves
– 1 bay leaf
– 1 tsp cumin seeds
– 1 tsp red chili powder
– 1 tsp turmeric powder
– 1 tsp garam masala
– Salt to taste
– Fresh coriander leaves for garnish
– Oil for cooking
– Water
Recipe:
1. In a large pot, heat some oil and add the sliced onions. Cook until they turn golden brown.
2. Add the minced garlic and grated ginger, and cook for a few minutes until fragrant.
3. Add the chicken pieces to the pot and cook until they are browned on all sides.
4. Add the chopped tomatoes, cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds to the pot. Cook for a few minutes until the tomatoes are softened.
5. Add the red chili powder, turmeric powder, and salt to the pot, and mix well to coat the chicken with the spices.
6. Add enough water to the pot to cover the chicken, and bring it to a boil. Then let it simmer for 20-25 minutes until the chicken is cooked through and the flavors are infused.
7. Once the chicken is cooked, remove it from the pot and set it aside. Strain the remaining liquid to use as the yakhni (stock) for the pulao.
8. In a separate pot, heat some oil and add the soaked rice. Cook for a few minutes until the rice is lightly toasted.
9. Add the reserved yakhni to the pot, along with the cooked chicken and garam masala. Mix well and bring to a boil.
10. Once the mixture is boiling, lower the heat, cover the pot, and let the pulao cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
11. Garnish the Punjabi Chicken Pulao with fresh coriander leaves before serving.
12. Enjoy your flavorful and aromatic Chicken Yakhni Pulao, straight from the heart of Punjab!