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Chicken yakhni pulao
Chicken yakhni pulao

Before you jump to Chicken yakhni pulao recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to chicken yakhni pulao recipe. You can have chicken yakhni pulao using 17 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Chicken yakhni pulao:
  1. Provide 2 glass rice
  2. You need 500 g Chicken
  3. You need Onion 2 medium size
  4. Use Tomato 2 medium size
  5. Use 4 Green chillies
  6. Take Garlic ginger paste 1 tb spoon
  7. Prepare to taste Salt
  8. Prepare National pulao masala 1 tb spoon
  9. Use For yakhni
  10. Use 2 Karri patta
  11. Use 6-7 Black pepper sabit
  12. Use 2 Big size cardemon
  13. Use 2 Green cardemon
  14. You need 4 Long
  15. Get Cinnamon stick 1 inch piece
  16. Use 1 tea spoon Chilli flakes
  17. Take 1 tea spoon Salt
Instructions to make Chicken yakhni pulao:
  1. First make yakhni with chicken and ingredients, put aside.
  2. Make paste of onion and fry in oil, add ginger garlic paste and fry for 3-4 min
  3. Make a paste of tomato and green chilli and fry it.then add chicken seperated from yakhni
  4. Add a medium size potato (optional) and fry till oil comes on surface and chicken changes it's colour
  5. Then add yakhni according to rice quantity (4 glasses) and let it boil.add rice and when yakhni dries and only some quantity left, cook for 15 minutes on dam
  6. Serve it hot with some dessert as kheer..enjoy!

This Chicken Yakhni Pulao recipe will help you make it easily at home. Chicken Yakhni Pulao is a recipe that hits right at home! Try this delicious and easy recipe with Some days just call for Chicken Yakhni Pulao. Warm and delicious, it's great for the soul on cold fall. You have probably already tried Mutton Yakhni Pulao and it's a time taking method; you need to wait until mutton is tender, but for the quick and tasty yakhni pulao, it can be prepared with chicken.

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