Murgh Yakhni Pulao Recipe


Murgh Yakhni PulaoCourse:
Main course
Preparation Time:
90 minutes
Cuisine:
Indian Cuisine
Equipments:
A thick bottomed vessel, soup pot.
Skill Level:
Advanced

Murgh Yakhni Pulao Ingredients

  • Chicken, boneless: 1 kg, cut into medium sized pieces
  • Chicken bones: ½ kg
  • Water: 10 cups
  • Sugar: 1 tbsp
  • Thick yoghurt: 2 cups
  • Saffron: few strands
  • Long grained rice: 3 cups
  • Ghee: ½ cup
  • Spice bag:
  • A muslin double layered cloth
  • Ginger: chopped three inch piece
  • Fennel seeds: 2 tbsp
  • Cinnamon: 3 one inch sticks
  • Cloves: 8
  • Black cardamom: 6
  • Black peppercorn: 10
  • Bay leaf: 2
  • Cumin seeds: 1 tsp
  • Coriander seeds: 2 tsp

Preparation Method for Murgh Yakhni Pulao Recipe

  • Overlay the muslin fabric to frame a little pack, include every one of the flavors and tie with a string.
  • In a soup pot include water, chicken bones, chicken meat, sugar salt, and the flavor sack.
  • Convey the water to bubble, and afterward permit to stew till amount of water is split and chicken is cooked.
  • In the mean time wash rice and absorb water.
  • When chicken has cooked, expel the yakhni from warmth and permit to cool.
  • Strain the yakhni, dispose of the bones and zest sack. Evacuate chicken pieces and keep aside.
  • The yakhni ought to be around 4 glasses, add whisked yogurt to it, blend well and set it back on warmth in the thick bottomed vessel
    Add disintegrated saffron to the yakhni.
  • When water begins bubbling, include the depleted rice.
  • Let cook till rice is half done, include ghee and the chicken pieces. Blend well. Lessen warmth to a base and let it cook for 20 minutes.
  • Put a weight on the cover of the vessel.
  • Following 20 minutes check, if rice is done expel from warmth, let the vessel stay shut, it traps the flavors inside.
  • After an additional 20 minutes present with a raita.

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