How to make a perfect chicken yakhni pulao? Follow our recipe to see the difference
Pakistani cuisine is so rich in every sense of the word. There is a huge variety in each and every course of the meal, such as diversity of ingredients, combinations of cooking techniques, shape of pots and pans (and what they are made of).
After uploading recipe of Chicken Biryani, I made up my mind to do few traditional dishes to share the most common and most famous recipes of my country. Pulao and biryani can easily be our trademark dishes which everyone makes them at home, all desi restaurants and hotels have them, some renowned franchises in the country are famous solely for either Pulao or Biryani plus they are served at big occasions like weddings.
While Biryani is about bold, robust flavor and bright color Pulao is all about richness and aroma. There is no comparison between these two brilliant dishes as they are different in every possible way. The dish is basically called “Yakhni Pulao” or just Pulao. Yakhni is Urdu word for broth. Mutton, beef or chicken pieces are boiled with onion, ginger, garlic and whole garam masala till meat is tender and this duration of cooking and water medium extract maximum flavor and aroma out of meat and spices. If the broth isn’t rich and aromatic, Pulao would be only salted rice then. Meat is taken out of the broth and then slightly fried/pan roasted with golden brown onion.
How much you brown the onion would dominate the color of Pulao. Some like it being white in appearance in which case onion is only sautéed. The broth is strained and measured and then added to roasted meat with some more spices to enhance the flavor and aroma. Bring it to a boil and add soaked rice and cook till done.
There you have it. This process of making Yakhni and then straining applies when desi chicken or beef or mutton is being used because they require longer duration of time to get tender. I am using broiler chicken which doesn’t take much time to get cooked so the following recipe is created to have a balanced cooking time otherwise chicken would practically get dissolved if cooked to make yakhni and then cooked again with rice. If you wish to make Pulao with mutton or beef, you would have to adjust the cooking time, spice proportion and ratio of ghee/oil to fry onion, depending on the fat content of the meat. Some don’t even add oil at all. There are different ways.
HFA MASALA RECIPES is a hub of Desi, Tasty and Delicious, Pakistani and Continental Cooking at home in Unique & Different way.
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