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Chicken Yakhni Pulao and Chatpata Roast
The word Yakhni is derived from the Persian word “Yakhni” which literally means stock or broth of meat, so Yakhni pulao is a special white rice pilaf dish prepared using meat stock.
The style of cooking using Yakhni has its roots from ancient Middle East. Yakhni is a very popular thing in the valleys of Kashmir in India and is an integral part of the Kashmiri cuisine which boasts of brilliant dishes like Rogan Josh and Dum Aloo. It is believed that Yakhni Pulao originates from Afghanistan and was introduced to the rest of the country by the Mughal Invaders.
The Kashmiri Yakhni is very interesting as it does not uses Turmeric or Tomatoes like most other Indian dishes. The meat stock is prepared first using some Indian spices and the meat of your choice. The spices are tied in a muslin cloth and added to the vessel while preparing the stock which makes it unique, the muslin pouch of spices is locally called as “garni” or bouquet garni.
I have written a simple recipe for this classic and my version does not use the Garni bouquet for the stock. I have also not used Curd which is a very important ingredient in the traditional recipe. In my version I have not used the meat in the Pulao but have roasted them separately in a slightly tangier spice mix adding a new dimension to this classic. This is a fantastic dish and you should definitely make this in your home.
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Cuisine – Indian, Kashmiri , Mughlai
Keywords- Yakhni, Pilaf, Pulao, Food, Spicy, Tasty, Recipe, Cooking
Prep Time – 10 Mins.
Cook Time – 35 Mins.
Ingredients :
1 lb Chicken cut into medium pieces.
1 Tablespoon of Ghee (Clarified Butter)
1 Teaspoon of Fennel seeds
1 Teaspoon of Cumin seeds
1 Dried Red chili
½ Nutmeg
½ Onion sliced thin.
1 Teaspoons of Garam masala powder
1 Scoop of Ginger garlic paste
4 Cups of Basmati rice.
1 Teaspoon of Pepper corn.
Spices for the Roast-
1 Teaspoon of Coriander powder
1 Teaspoons of Garam masala powder
1 Teaspoon of Kashmiri Chili powder
½ Teaspoons of Chat masala powder
1 Teaspoon of Dry Mango powder
2 Teaspoon dried Fenugreek leaves crushed.
For Garni –
1 Star Anise
1 Cinnamon stick
5 cloves
4 Cardamom pods
1.5 Mace leaves
4 Bay leaves
1 Black Cardamom
1 Spoon of Coriander seeds
5 Garlic pods smashed.
½ Onion diced into medium slices.
RECIPE:
Stock-
1. Take a Pressure Cooker or an Instant Pot and add the chicken in the vessel.
2. Pour 2.5 cups of water and the spices mentioned in “garni” into the cooker.
3. Optional – You can tie the spices mentioned in Garni in muslin cloth and place it in the cooker which is the traditional way of cooking this stock, I have just placed the spices directly into the pot.
4. Add some salt and Pressure cook the meat until 1 Whistle, pressure cook for 6 minutes in Instant pot. Take the pressure out and open the lid. The stock is ready.
5. Separate the chicken pieces from the stock and keep them aside for the roast.
Pulao -
1. Add some clarified butter (Ghee) in a hot pan and let it melt.
2. Add the fennel seeds, cumin seeds, dried red chili, nutmeg and onions and sauté for 4 minutes on medium heat.
3. Now add the garam masala and continue sautéing for 5 more minutes.
4. Add the ginger garlic paste and salt and cook for 4 minutes until the raw smell of ginger garlic goes away.
5. Take it out and keep it aside, this is your Pulao masala.
6. Take the rice, wash it and pour it in the Instant Pot or a Pressure cooker.
7. Add the Pulao masala into the pot and mix it with the rice gently.
8. Pour the stock in the Instant Pot now including the spices used in the stock and mix them thoroughly.
9. Close the lid and cook in rice for mode in the Instant pot, in case of a Pressure cooker cook until 1 whistle.
10. Once the whistle beeps, release the pressure to prevent the rice from being sticky.
11. Open the lid, your white colored pulao is ready.
Roast –
1. Take a pan and place it in medium heat, add some oil and let it heat.
2. Add the ingredients mentioned in - Spices for the Roast and sauté them for 2 minutes stirring continuously.
3. Add some pepper corns into the pan and then place the chicken carefully.
4. Roast the chicken in the pan with minimum oil for 5 minutes, stirring continuously ensuring the masala is coated evenly on the surface of the chicken.
5. The Chatpata Roast is ready.
You serve the Chicken on top of the rice as shown in the picture , serve it hot and enjoy.
Let me know in the comments below how you like it. Do not forget to follow our YouTube channel for more interesting recipes.