Yakhni Murg Nawabi Pulao - Awadh Cuisine


My passion for Awadh Cuisine continues. I like it because it suits my palate completely. Awadh food tastes mild, not spicy, feels rich and is cooked in Sudh Desi Ghee. It is very difficult to match the taste of Awadh Cuisine and bring out the Authentic Flavours. The ingredients used while preparing also play a very important role while preparing the food of Nawabs. Since My kitchen was stocked with some real spices from Kerala, I decided to prepare Chicken Yakhni Pulao. I wanted the taste of Kesar and Fennel to be the dominating factors. Hence I kept it simple. I used coriander, green chilies and mint leaves for cleansing and freshness, while I used saffron for aroma and ground fennel powder for the digestion and sweetness to the palate. The chilies in Maharashtra are big without much hotness. Hence, we can use it as much as we want because they are rich in anti-oxidants.



What we need for this Royal Dish:

2 cups Basmati Rice soaked in water for 20 minutes. Drain and keep aside. It make cooking faster.
500 grams chicken cut into medium size pieces
1 tbsp garlic crushed – use fresh ones
½ inch ginger crushed – use fresh ones again
1 cup thick curd – preferably a day old
½ cup mint leaves chopped
6 to 7 green chilies chopped. If using hotter variety, remember to deseed before adding
1/3rd cup coriander leaves
1 tbsp fennel powder
6 to 7 saffron strands crushed and soaked in ½ cup milk
2 tbso lime juice

Whole Spices:
2 bay leaves
3 cloves
3 cardamom
1 star mace
1 cinnamon stick
1 tsp shahi jeera
1 tsp fennel seeds
Salt to taste
3 Onions cut into julians

2 tbsp ghee for cooking



Steps To Make:

Heat enough water in a pan. Once its hot, add 1 tsp ghee to it.
Add all the whole spices and soaked rice. Cook till its half done.
Strain excess water and keep rice aside.

Heat remaining ghee in a pan.
Once ghee is hot, add shahi jeera and fennel seeds.
Next throw in the crushed ginger garlic and onion slices.
As onion turns brown, add chicken pieces, add beaten curd and salt to taste.
Once chicken releases all its juices and it changes colour, you know your chicken is half cooked.
Add chopped mint leaves, coriander leaves and chopped green chilies.
Cook for 2 to 3 minutes.
Spread half cooked rice to it.
Pour lime juice and saffron soaked in milk.
Cover and cook for 15 to 20 minutes on low flame.
Finally add some
Our Chicken Yakhni Nawabi Pulao is ready.
Serve with some lacha onions and mint yogurt.

7 comments:

  1. Mouthwatering here, pulao tempts me a lot...

    ReplyDelete
  2. Pulao looks delicious. Looks very tempting.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  3. Delicious yakhni mulav..I have tried mutton yakhni pulav long back and it was delicious..Will try this next time..

    ReplyDelete
  4. One delicious looking rice ..Love it

    ReplyDelete
  5. Thanks Sathya..Glad you liked it and thanks for stopping by

    ReplyDelete
  6. Made this today and must say an instant hit with the kid! And mom 😀

    ReplyDelete
  7. Thank You Amrita for leaving a comment. Glad that Chiyya liked it.

    ReplyDelete