Ingredients
- 500 gm chicken
- 2 tbsp ginger garlic paste
- 2 tbsp yogurt
- 1 tsp green chilli paste
- 1 tsp almond cashew paste
- 1 tsp garam masala
- 1 tsp kewra water
- ghee as needed
- cooking oil as needed
- salt to taste
- 500 gm rice
- 2 to 4 each of spices long, cardamom, cinnamon stick, bay leaves, black pepper, white pepper, jayitri
- 1 cup onions chopped
- 10 to 12 green chilies
- 2 tbsp ginger garlic paste
- 2 tbsp onions fried
Instructions
- Start by making the chicken yakhni. In a pan, heat some oil and ghee.
- Add the chopped onions and the mentioned spices. Stir well.
- Pour in water and mix it well. Add the chicken pieces and yoghurt. Stir well.
- Keep mixing until the oil separates from the masala.
- Add the almond cashew paste and a bit of water. Cover and let it simmer for 5 to 10 minutes. Then turn off the flame.
- In a separate pan, add some oil and ghee. Add the green chilies and rice. Stir well.
- Season with salt to taste. Add the water from the cooked chicken. If needed, add extra water.
- Add kewra water and some more green chilies. Cover and cook for 10 minutes on medium flame.
- After 10 minutes, open the lid and add the cooked chicken pieces, mint leaves, and fried onions. Put it on low flame for 20 minutes.
- Serve the Chicken Yakhni Pulao with Raita or Salad.
Nutrition
Calories: 1675.9kcal | Carbohydrates: 114.4g | Protein: 11.2g | Fat: 128.7g | Saturated Fat: 38.2g | Polyunsaturated Fat: 27.4g | Monounsaturated Fat: 57.3g | Cholesterol: 107.5mg | Sodium: 427.2mg | Potassium: 443.7mg | Fiber: 9.9g | Sugar: 7.3g | Vitamin A: 10.8IU | Vitamin C: 17.2mg | Calcium: 36.2mg | Iron: 2mg
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