Kashmiri Yakhni Chicken Pulao | Chicken Yakhni Pulao | Instant Pot Recipes

Yakhni is a popular Kashmiri cuisine which Kashmiris prepare by adding aromatic whole spices in a muslin cloth while cooking mutton with curd and onion so that the taste and flavors are infused to the gravy and later they discard the whole spices to get the clear gravy. A dish which is not spicy and yet full of aromatic flavors.
The cuisines of India is vastly influenced by Mughals and this Yakhni Pulao was introduced by them and the origin of this dish lie in Persia. Yakhni Pulao is a popular cuisine where rice is cooked in the meat yakhni (broth) with whole spices, onion, curd and few ground spices. And now you will get this delicacy in every part of India with a hint of their own spices and flavors.

While making the yakhni, put all the whole spices in a muslin cloth and tie like a potli. Once the yakhni is prepared, discard the whole spices. To get the perfect textured pulao, use a nice and fragrant brand of long basmati rice and do not skip the soaking step as it really helps the rice to cook well. Try this yakhni pulao with mutton too and enjoy the delicacy of Awadh.

Do not As the taste of Yakhni Pulao is not spicy, you can serve this with choice of your raita or any curry too.

Serves 2
Ingredients:
For Yakhni

1 lbs chicken (bone-in), medium or small pieces
1 Small onion, roughly chopped in large slices
5 Garlic Cloves
1-inch ginger
1 Bay leaf
1 Cinnamon stick
1 Star anise
2 Black cardamoms
1 Tbsp coriander seeds
1 Tsp black peppercorns
A pinch of nutmeg powder
1 Tsp salt
4 Cup of water

For Pulao

2 Cups basmati rice, soaked for 30mins
1 Cup onion, thinly sliced lengthwise
1 Tsp cumin seeds
1 Tbsp ginger-garlic paste
1 Tsp coriander powder
1 ½ Tsp red chili powder
½ Cup thick curd
1 Tsp fennel seeds
3-4 Green cardamoms
1 Tsp garam masala
3-4 Tbsp ghee or oil
Salt as required

Learn Step By Step Recipe With Pictures Kashmiri Yakhni Chicken Pulao | Chicken Yakhni Pulao | Instant Pot Recipes
Recipe:
Step 1- Turn IP to saute mode (hi), bring water to boil and all the yakhni ingredients to the IP and add the chicken and turn the saute mode to normal and let it boil for 15-20mins and then turn off the IP

Step 2- Yakhni is ready. Now transfer the chicken and broth in separate bowls. Discard all the whole spices
Wash the IP’s inner pot to make pulao

Step 3- Turn IP to saute mode (hi) and heat ghee or oil. Add the thinly sliced onions and fry them until dark brown. Transfer ¼ of the fried onions to a plate for garnishing

Step 4- Add ginger-garlic paste, cumin seeds, coriander powder, and red chili powder. Mix everything well. Add 3-4tbsp of water to avoid masalas from burning

Step 5- Add curd, fennel seeds, green cardamoms, and garam masala and keep stirring for a minute. Deglaze the IP well before adding chicken and rice

Step 6- Add yakhni, chicken and soaked rice to the IP. Adjust salt if required. Cancel the sauté button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally and then open the lid and using a spatula gently fluff the rice