Chicken Yakhni Pulao
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g bone-in chicken pieces, mixed
- 350 g basmati rice
- 2 onion, sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp ghee
- 100 g natural yoghurt
Nutrition (per serving)
- Calories
- 791 kcal
- Protein
- 44.2 g
- Carbohydrate
- 77.9 g
- of which sugars
- 6.3 g
- Fat
- 33.2 g
- of which saturates
- 13.2 g
- Fibre
- 2.9 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken pieces in a large pan with the bay leaves, half the garlic cloves, half the ginger and 900ml water. Bring to a simmer and cook for 25 minutes until the chicken is cooked through, then lift out the chicken and strain the stock, reserving both.
- 2
Rinse the basmati rice in cold water until it runs clear, then leave to soak for 15 minutes and drain.
- 3
Melt the ghee in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic, ginger, green cardamom pods and cinnamon stick and fry for 1 minute.
- 4
Return the chicken to the pan, stir in the natural yoghurt and cook for 3 minutes, then add the drained rice and 500ml of the reserved stock.
- 5
Bring to the boil, cover tightly, reduce the heat to low and cook for 18 minutes without lifting the lid, until the rice is tender and the stock is absorbed.
- 6
Turn off the heat and leave to stand, covered, for 5 minutes, then fluff with a fork before serving.
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