Kashmiri Yakhni Pulao

Kashmiri Yakhni Pulao is a fragrant rice dish infused with aromatic spices and tender pieces of chicken, simmered in a yogurt-based broth. This gluten-free delight offers a perfect balance of flavors, making it a comforting meal for any occasion.

Ingredients

• Basmati rice - 150 grams
• Chicken (boneless, cut into pieces) - 200 grams
• Yogurt - 100 grams
• Onion (finely sliced) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Green cardamom - 3 pods
• Cloves - 3
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Salt - to taste
• Water - 400 ml
• Ghee or oil - 2 tablespoons
• Coriander leaves (for garnish) - a handful
• Saffron strands - a pinch (optional)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a heavy-bottomed pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste, green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for another minute until fragrant.
4. Add the chicken pieces to the pot, season with salt, and cook until the chicken is browned on all sides.
5. Lower the heat and add the yogurt, mixing well to coat the chicken. Cook for 5-7 minutes until the chicken is cooked through.
6. Drain the soaked rice and add it to the pot. Pour in the water and stir gently to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and has absorbed all the liquid.
8. Once done, remove from heat and let it rest, covered, for 5 minutes.
9. Fluff the pulao gently with a fork, garnish with chopped coriander leaves and saffron strands if using, and serve warm.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 75 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• High in protein due to chicken and yogurt, supporting muscle repair and growth.
• Contains anti-inflammatory spices like ginger and cinnamon, which may help reduce inflammation.

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