epicurious5.0
Chicken Yakhni Pulao
Chicken Yakhni Pulao is a wonderful one-pot meal that's filled with flavor and spices. Use bone-in chicken thighs for the best flavor.
👥 6 Servings👤 Asma Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
- ●skillet
- ●griddle
- ●oven
📝 Preparation Steps
1
Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for ⏱️ 30 minutes in more fresh cold water with 1⁄2 teaspoon salt.
2
In a frying pan (skillet), heat the oil over a medium–high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to cook the chicken, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
(14 oz/2 cups) basmati rice400gmedium onions, finely sliced2
3
Keeping the heat on medium–high, add the chicken to the pan and sear it on all sides. Return half the caramelized onions to the pan.
(14 oz/2 cups) basmati rice400gmedium onions, finely sliced2
4
To make the spice bag, place the spices in a piece of cheesecloth or muslin and knot the corners securely together so the bag does not open during cooking process.
5
Add the spice bag to the pan. Pour over enough cold water to cover the chicken and add 2 1⁄4 tsp salt. Bring the water to the boil, then lower the heat, cover with a lid and leave to cook for ⏱️ 20 minutes. After ⏱️ 10 minutes, check the chicken to make sure it is not falling apart.
6
Once the chicken is cooked, using a slotted spoon, carefully remove the chicken from the pan and place on a plate, trying to keep the meat on the bone.
7
For the yakhni, you will need approximately twice the volume of stock to rice (so 4 cups of stock to 2 cups of rice). If you have more than 4 cups, reduce the stock. If you have less than 4 cups, add some water.
8
Return the 4 cups of stock to the pan. Drain the rice and add to the pan, together with the chicken and green chiles, if using. Place the pan over a medium–high heat. Leaving the spice bag in the pan, bring the stock to the boil. Once boiling, lower the heat, cover with a lid, and leave to simmer. Check the pan often to see if the stock has been absorbed, but that the rice still retains some bite.
9
At this point, remove the rice pan from the direct heat and reduce the heat to low. Place the rice pan on a tawa (flat iron griddle pan), or the closest thing you have to a tawa—an iron plate or a flat pan—to diffuse the heat. Leave the rice pan on the tawa over a low heat for ⏱️ 10 minutes. Alternatively, place the rice pan in a preheated low oven for ⏱️ 10 minutes.
10
Once the pan has been removed from the heat source, cover the top of the pan with a dish towel and leave it undisturbed for ⏱️ 10 minutes.
11
Check the rice—there should be no liquid at the edges of the pan—and gently run a fork through to lift and separate the grains. To serve, garnish with the remaining caramelized onions and sprigs of mint.
(14 oz/2 cups) basmati rice400gmedium onions, finely sliced2
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