Yakhni Pulau.

I looked up several rice recipes to find a suitable festive dish to make for the upcoming Eid. Although I am not feeling very festive. I am not sure to which region this recipe belongs as I have seen this made in both India and Pakistan. 

Yakhni Pulau is a rice pilaf. Where the rice is cooked in the broth or yakhni. The broth is produced when you cook the meat in water and this delicious broth is then used to cook the rice in. It is economical because you don't have to have a separate curry and it's not as extravagant as a biryani but still tastes delicious. Serve it along with some raita and pappadams then you have a nice feast to enjoy.


The chicken is first cooked in water and then strained,

 over a large bowl or another pot so you can catch the broth when you strain it.

 Then using the same pot, after washing it, saute some onions and then after frying in some ground spices and yoghurt, the chicken is added and fried to give it some colour.

 Add some of the broth and then stir in presoaked rice and cook till the rice is cooked through. Presoaking the rice reduces the cooking time and also the amount of liquid needed will be less. You can always add a little extra water if you feel it needs some extra, cover and cook for a few minutes till all the liquid is absorbed.

I checked a few recipes and found several recipes on YouTube. I really can't remember which recipe it was so I can't pin point and add the link.  Some recipes have used whole spices but I have made this with ground spices as well. Substitute curry leaves for bay leaves if you don't have any.

Yield: 8-10

Author: Nammi ( inspired by several recipes from  YouTube)

Yakhni Pulau

Prep time: 30 mins Cook time: 1 hour; 30 mins  Total time: 2 hours

Ingredients:

• 1  1/2  (1200g) chicken ( or use two small chicken, each 900g)
• 5 cups water
• 1 tsp cumin seeds
• 3 tsp garam masala 
• 1 tbsp coriander seeds
• 8 cloves garlic, sliced
• 1 inch ginger, sliced
• 2 large onions, sliced
• 1 tsp black peppercorns
• 8 cardamon pods, ends snipped off
• 4 cloves
• 2-inch piece cinnamon
• 3 bay leaves or 2 sprigs of curry leaves
• 1/2 scotch bonnet, cut into large pieces
• 2 tbsp yogurt (optional)
• 2 tsp cumin powder
• 2 tsp coriander powder
• 3 cups basmati rice
• 1/2 tsp turmeric
• salt
• 4 tbsp oil or ghee
• fresh coriander leaves or mint leaves (optional)

Instructions:

1. Cut the chicken into large pieces after removing the skin. 
2. Place in a large pot along with the garlic, ginger, half of one onion, cloves, cinnamon, cardamom, 1 bay leaf or 1 sprig curry leaf, coriander, cumin, peppercorns, and 2 tsp garam masala and 1/2 tsp salt. 
3. Add about 5 cups of water and bring to a boil then simmer till the chicken is cooked. 
4. While the chicken cooks, wash the rice and soak it in water.
5. Place a colander over a large bowl and strain the chicken, into the colander, catching the liquid in the bowl.
6. Wash the pot return it back to the stovetop and add oil or ghee. 
7. Add the remaining sliced onions, the scotch bonnet, and the remaining bay or curry leaves. 
8. Add 1 tsp garam masala, turmeric, cumin powder, and coriander powder and the yoghurt and stir fry till the yoghurt splits and mixes well. 
9. Add the chicken,( not the leftover whole spices) and fry to incorporate with the onion spice mixture cook for about 2 minutes. 
10. Drain the rice and place it into the pot along with the chicken, stir fry for 1 minute and add 4 cups of the stock left in the bowl ( the drained stock used to cook the chicken earlier). 
11. Add 1 tsp salt and let it simmer over medium-high heat and once the water evaporates from the top of the rice, lower heat, cover and cook another 10 minutes. 
12. Switch off, add some freshly chopped coriander leaves if you have or even some mint leaves will be nice, fluff the rice and serve. 
13. Enjoy with some raita or even a simple tomato and cucumber salad and poppadoms.

NOTE: You can use store-bought garam masala or make your own. 

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