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–+ servings

Yakani Pulao

Meera
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • Large Dutch Oven or Risotto Pot

Ingredients
  

For the Broth

  • 1¾ lbs bone-in, skinless whole chicken pieces
  • 3½ cups water well need 3 cups for the recipe, the extra is to accommodate evaporation.
  • ½ medium onion roughly sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cloves
  • 1 tsp black peppercorns
  • 1 dried bay leaf
  • 1 tsp green cardamom about4-6
  • 1 3 inch piece cinnamon stick
  • 2 black cardamom
  • ½ tsp sea salt

For The Pulao

  • 1½ cups basmati rice or Sela basmati rice
  • 3 tbsp any neutral oil
  • 3 tbsp ghee
  • 1 large onions, thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp freshly cracked black pepper
  • 5-6 cloves garlic, minced
  • 1 inch piece ginger minced
  • 1 bay leaf
  • ½ tsp ground green cardamom or 4 whole
  • 2 black cardamom
  • 1 1 inch piece cinnamon stick
  • ¼ cup greek yogurt, whisked
  • 2-3 green chillies, chopped, deseeded if needed
  • ¾ tsp sea salt

Garnishes

  • chopped cilantro
  • chopped mint
  • black pepper

Instructions
 

Make The Yakani Broth

  • Place all the ingredients under broth in a stock pot or large sauce pan. Bring it to a boil, cover with a lid and drop the heat to a simmer. The water should cover most of the meat. If needed, use a slotted spoon to remove any large scum that rises to the surface.
  • Reduce the heat to a medium simmer so that it cooks gently. Cover and allow to cook for 20-25 minutes, until the chicken is cooked through but not falling off the bone. Turn off the heat. Allow the broth to cool for 10 minutes. Then using a large slotted spoon or kitchen tongs lift out the chicken pieces. The remaining broth+spices+onion should be strained through a fine colander or strainer. Discard the solids and keep the broth. Portion about 3 cups of broth and set aside. NOTE: I keep only chicken thighs, drumsticks, breast and any meaty pieces for the pulao.

Make The Pulao

  • Rinse the rice by gently washing the rice until the water runs clear. Then soak it in water. Set aside.
  • Heat oil and ghee in a large Dutch oven over medium heat. Add the sliced onions and sautéing often until golden(see image) 10-12 minutes. The color of the onions will determine the final color of the pulao. Deep caramelized color is what we are looking for. Add all the whole and ground spices, minced garlic, ginger and sauté for two, until aromatic. Turn the heat to medium-high. Add the chicken and allow to lightly sear, undisturbed for 1-2 minutes then carefully turning so the chicken is evenly seared.
  • Stir in the salt, green chili peppers and yogurt and gently sauté until oil starts to separate, about 3 minutes. Add broth. Taste for salt, you want the broth to be slightly saltier to accommodate the seasoning for rice once cooked. Bring the broth to a boil. Drain the rice completely. Once the broth comes to a boil, add the drained rice and stir gently only once to mix. Bring to a boil again.
  • Once the rice comes to a boil again, reduce the heat to the lowest setting. Cover with the lid. Allow to simmer, undisturbed, for 15 minutes. Turn off the heat and allow the rice to rest for at least 10 minutes before taking off the lid.
  • Keep covered until ready to serve.
    To Serve I like to use a large spoon or a rice paddle to transfer the rice onto a serving platter,Gently breaking up any large clumps. Serve with cool herb raita, my veggie raita or good ole plain yogurt. ENJOY!!!
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