Kashmiri Style Chicken Pulao Recipe | Authentic Kashmiri Yakhni Pulao
Discover the rich flavors of Kashmiri Style Chicken Pulao Recipe, also known as Kashmiri Yakhni Pulao. Perfect for lunch or dinner, this aromatic dish combines tender chicken, basmati rice, and a blend of spices. Serve with raita and salad for a complete meal.
Indulge in the exquisite flavors of the Kashmiri Style Chicken Pulao, also known as Kashmiri Yakhni Pulao, a dish that encapsulates the rich culinary heritage of Kashmir. This recipe promises a delightful blend of tender chicken, aromatic basmati rice, and a symphony of spices that create a meal fit for royalty. Whether you are preparing a special family dinner or looking to impress guests, this dish is your perfect choice.
Originating from the beautiful valleys of Kashmir, the Kashmiri Style Chicken Pulao is a fine example of North Indian cuisine. This aromatic and flavorful dish is perfect for lunch or dinner, making it a versatile option for any meal. The pulao is often served during festive occasions and family gatherings, bringing a touch of celebration to your table.
This recipe not only satisfies your taste buds but also offers a nutritious meal. Chicken is an excellent source of lean protein, essential for muscle growth and repair. Basmati rice provides complex carbohydrates, ensuring a steady release of energy throughout the day. The blend of spices, including cinnamon, cardamom, and cloves, not only enhances the flavor but also brings various health benefits. These spices are known for their antioxidant properties and their ability to aid digestion.
To create a complete and balanced meal, serve the Kashmiri Style Chicken Pulao with a variety of side dishes. Here are some suggestions to complement the pulao:
Mooli Raita: This cooling yogurt-based dish with radish and a sprinkle of roasted cumin powder perfectly balances the rich flavors of the pulao.
Papad: Crispy papads add a delightful crunch to your meal and are a traditional accompaniment to pulao.
Kashmiri Rogan Josh: For an authentic Kashmiri feast, pair the chicken pulao with this flavorful and spicy lamb curry.
Pickles and Chutneys: A variety of Indian pickles and chutneys can add a tangy and spicy kick to your meal.
Cooking Tips:
Rice: Use high-quality basmati rice for the best results. Soak the rice for at least 30 minutes before cooking to ensure it cooks evenly and remains fluffy.
Chicken: Opt for bone-in chicken pieces for more flavor. The bones release collagen during cooking, enhancing the richness of the pulao.
Spices: Freshly ground spices will make a significant difference in the flavor. If possible, grind your spices at home.Cooking Technique: Cooking the rice and chicken separately and then combining them allows each component to absorb the flavors fully.
Prepare this Kashmiri Style Chicken Pulao Recipe at home and let the flavors transport you to the serene valleys of Kashmir. Whether you are a seasoned cook or a beginner, this recipe is straightforward and rewarding. Enjoy the culinary journey and share this delightful dish with your loved ones.
If you are looking for more Kashmiri Recipes, here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cups Basmati rice , soaked for 30 minutes and drained
- 500 grams Chicken breasts , cut into small pieces
- 2 Onions , thinly sliced
- 2 inch Ginger , finely chopped
- 8 cloves Garlic , finely chopped
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1 Mace (Javitri)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 tablespoons Ghee
- 2 tablespoons Oil
- 1 tablespoon Red Chilli powder
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Cashew nuts
- Salt , to taste
How to make Kashmiri Style Chicken Pulao Recipe | Authentic Kashmiri Yakhni Pulao
To begin making the Kashmiri Chicken Pulao Recipe, heat a large pot with oil on medium flame, once the oil is hot add cumin seeds, fennel seeds, mace, cloves, cinnamon stick, cardamom and let it sizzle.
Once it sizzles, add onion, ginger, garlic and saute for a couple of minutes until the onion lightly turn golden brown.
In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.
Turn down the heat and add this whisked curd into the sautéed onions and mix well.
Add chicken pieces and saute till the chicken is half cooked. This will take about 6 to 8 minutes.
After 6 to 8 minutes, add in soaked and washed rice along with 3 cups of water. Sprinkle salt accordingly and stir well.Bring the Kashmiri Yakhni Pulao to a boil over high heat. Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 15-20 minutes.
Do not open the lid during this time to ensure the rice cooks evenly.
Once the Kashmiri Yakhni Pulao is cooked and all the liquid is absorbed, turn off the heat. Let the pulao rest for another 10 minutes with the lid on. This allows the flavors to meld together beautifully. Gently fluff the rice with a fork to separate the grains.
Heat ghee in a pan, add the cashew nuts and roast on medium heat until golden brown and crisp.
Add the roasted cashew nuts to the Kashmiri Yakhni Pulao and give it a gentle stir.
Serve the Kashmiri Chicken Pulao/Yakhni Pulao Recipe along with Mooli Raita for a wholesome meal like lunch or dinner.
