September 21, 2016
Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan and india. Pulao is a dish originating from the East, consisting of rice flavoured with spices and cooked in stock. this dish is found in variations like meat, and vegetable pulao.
- Prep: 40 mins
- Cook: 2 hrs 10 mins
- Serves: 4 Servings
1The first thing to do is soak Basmati rice in water.
prepare the chicken yakhni
1In a large pot add 1 whole chicken, cut into pieces
2To the chicken, add 6 cups water make sure you use the same cup that you measured the rice with.
3Then put in coriander seeds, cinnamon sticks, salt, black cardamoms, cloves, onion, garlic and ginger paste.
4Add all the above ingredients in to the chicken pot stir and bring to the boil and then simmer for 1/2 hour.
5Next, take another large pot, and heat oil, add cumin seeds let the cumin seeds pop and turn dark brown for 2 minutes.
6Next, take sliced onions and, sliced green chillies add to the pot. Brown the onions over a medium heat until dark brown. However dark your onions are that's how brown your rice will be. But be sure not to burn them as they can burn quite quickly.
7At this point, the chicken stock should be done.
8Turn the heat of the onions down to the lowest. Next, using a slotted spoon, add the chicken pieces from the stock, to the onions and brown them for a few minutes. Stir in to combine.
9Next, drain the chicken stock until only the liquid is left behind.
10Next, measure the stock using the same cup you used to measure the rice. This recipe uses 3 cups rice, so add 5 and 1/2 cup stock to the chicken. If the stock runs out and you don't have enough, just add water to get the amount you need. This won't affect the overall taste
11Bring to the boil. Drain out the 3 cups of Basmati rice that was soaking earlier.
12Add the rice to the pot taste the stock and adjust seasonings, if required. The taste you are looking for should be saltier than usual. This is because the rice will absorb the salt as it steams so you need a little extra.
13Put onto a medium heat, and let the rice soak up the stock. When it's mostly soaked up, cover and leave for 20 minutes on the lowest heat and it's done.
14Serve the pulao straight away with a simple salad and Green Yoghurt chutney