Pakistani Punjabi/karachi Style Yakhni Pulao
A pilaf of chicken, basmati rice and tomatoes, seasoned with clove and black peppercorn and steamed.
ساعة · تكفي 8 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 10 دقيقة · الطهي 50 دقيقة · الإجمالي ساعة
- متوسط
- 1
Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
- 2
In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
- 3
Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
- 4
Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
- 5
Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
- 6
Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
- 7
Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
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