Kashmiri Style Chicken Pulao Recipe | Authentic Kashmiri Yakhni Pulao

Ingredients

• 2 cups Basmati rice soaked for 30 minutes and drained
• 500 grams Chicken breasts cut into small pieces
• 2 Onions thinly sliced
• 2 inch Ginger finely chopped
• 8 cloves Garlic finely chopped
• 1 teaspoon Fennel seeds (Saunf)
• 1 teaspoon Cumin seeds (Jeera)
• 1 Bay leaf (tej patta)
• 1 Mace (Javitri)
• 1 inch Cinnamon Stick (Dalchini)
• 3 Cloves (Laung)
• 4 Cardamom (Elaichi) Pods/Seeds
• 2 tablespoons Ghee
• 2 tablespoons Oil
• 1 tablespoon Red Chilli powder
• 1 cup Curd (Dahi / Yogurt)
• 1 teaspoon Black pepper powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 2 teaspoon Coriander Powder (Dhania)
• 1 tablespoon Cashew nuts
• Salt to taste

Steps

1. To begin making the Kashmiri Chicken Pulao Recipe, heat a large pot with oil on medium flame, once the oil is hot add cumin seeds, fennel seeds, mace, cloves, cinnamon stick, cardamom and let it sizzle.
2. Once it sizzles, add onion, ginger, garlic and saute for a couple of minutes until the onion lightly turn golden brown.
3. In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.
4. Turn down the heat and add this whisked curd into the sautéed onions and mix well.
5. Add chicken pieces and saute till the chicken is half cooked. This will take about 6 to 8 minutes.
6. After 6 to 8 minutes, add in soaked and washed rice along with 3 cups of water. Sprinkle salt accordingly and stir well.Bring the Kashmiri Yakhni Pulao to a boil over high heat. Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 15-20 minutes.
7. Do not open the lid during this time to ensure the rice cooks evenly.
8. Once the Kashmiri Yakhni Pulao is cooked and all the liquid is absorbed, turn off the heat. Let the pulao rest for another 10 minutes with the lid on. This allows the flavors to meld together beautifully. Gently fluff the rice with a fork to separate the grains.
9. Heat ghee in a pan, add the cashew nuts and roast on medium heat until golden brown and crisp.
10. Add the roasted cashew nuts to the Kashmiri Yakhni Pulao and give it a gentle stir.
11. Serve the Kashmiri Chicken Pulao/Yakhni Pulao Recipe along with Mooli Raita for a wholesome meal like lunch or dinner.