Chicken Yakhni Made Quick!

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Here’s a recipe of Chicken Yakhni that comes all the way from South Africa, sent to us by Tasneem Saleri-Adroos, an amazing cook and according to her cousin, quickfire in the kitchen.  Make it for a sumptuous Sunday lunch or when you have guests coming, you’re sure to have them eating this pulao out of your hands!

TASNEEM Chicken Yakhni

Ingredients

Rice         2 ½ cups

Chicken  1 kg, cut into medium size pieces

Onion      2 medium-sized, finely chopped

Tomato,  3 medium-sized, either boiled and grated or liquidized

Potatoes  2 medium-sized, cut into 4 pieces each

Yougurt   1 cup yoghurt, smoothened

Coriander Leaves  ½ cup, chopped

Spices needed:

Ginger garlic paste   2 tbsp

Red Chilli Powder     2 tsp red chilli powder

Coriander Powder     3 tsp

Cumin Powder           1 tsp cumin powder

Turmeric Powder      1/2 tsp

Whole Cumin seeds  1/2 tsp

Bay Leaves                  2

Black peppercorns    5-6

Cloves                          3-4

Salt to taste

Method

  • Heat the oil and ghee. Add the onions with the whole spices on moderate heat and fry till the onions are golden brown.
  • Add the chicken pieces along with the ginger-garlic paste and fry on moderate heat till the pieces look dry.
  • Add the rest of the dry spice powders and braise on moderate heat for 2-3 minutes
  • Add the grated or liquidized tomatoes and cook for 3-4 minutes on low-medium heat
  • Add the potatoes and coriander leaves, and continue cooking on moderate heat for 5 minutes
  • Add the yoghurt and cook on medium heat till the chicken looks tender, about 5-7 minutes
  • Add the washed rice, and pour 5-6 cups of hot water and stir properly; cook on medium heat for 10 minutes, and then cover the pot and let it steam for at least 20-30 min.
  • Serve hot with onion salad and yoghurt raita.

 


About Author

Tasneem Saleri-Adroos

Tasneem Saleri-Adroos is a young grandma of 4 kids and prefers the ‘jhatpat’ style of cooking. She likes to call her recipes ‘flop proof’. Tasneem is based in Zeerust, South Africa, where she used to run a flourishing cafe.