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Recipes >> Farah Jahanzaib Recipes > Degi Yakhni Pulao (Chicken Pilaff) With Chutney And Raita by farah jahanzeb khan

Degi Yakhni Pulao (Chicken Pilaff) With Chutney And Raita

Degi Yakhni Pulao (Chicken Pilaff) With Chutney And Raita
Prep Time
3 hours
Cook Time

2 hours
Serves

8-10 people
This special recipe has an exclusive traditional background & taste. This recipe is honest to taste & traditions both! The enigmatic aroma & flavor of garlic makes this simple dish, simply irresistible.
Viewed: 25497
Source:  Farah Jahanzeb Khan in Zaiqedaar on Zaiqa T.V Channel
19 Ratings
4 out of 5 stars
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Ingredients

  • Rice 1/2 kg
  • Chicken 1/2 kg
  • Green cardamom 5-6
  • Cloves 8-10
  • Black pepper 10-12
  • Cinnamon 2-3 sticks
  • Bari ilaiche (cardamom) 2-3
  • Sonf 1.5 tbsp
  • Coriander 1.5-2 tbsp
  • Ginger 1 inch
  • Garlic 6-7 cloves
  • Onion (peeled) 2
  • Milk 1/4th cup
  • Garlic chutney:
  • Salt 1/2 tsp
  • Garlic (chopped) 12-13 cloves
  • Red chilies (chopped) 2 tsp
  • Water (as needed)
  • Raita:
  • Yogurt
  • Salt 1/2 tsp
  • Cumin (to taste)
  • Garlic 1 clove
  • Green chilies 2

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Cooking Directions

  1. To Make Yakhni (Stock): In a pot put some water & then put the chicken in it.

  2. Add coriander, saunf, black pepper, cloves & green cardamom in the pot.

  3. Chop ginger & add in the above mixture.

  4. Also add two onions in the above pot.

  5. Now add 4-5 clove garlic, 2 cinnamon sticks & 3 tsp salt.

  6. Cook it for 2 hours & then filter it.

  7. Collect the liquid (yakhni) in a separate bowl.

  8. To Cook Rice: Take another pan & put 1/2 cup oil in it.

  9. Slice cut a big onion.

  10. Fry it in the pan till a pinkish color appear.

  11. Grind a little bit of ginger (almost a tsp) with 8 cloves of fresh garlic & water.

  12. Make a paste of ginger-garlic.

  13. Now add the chicken in this pan and fry all things for a while.

  14. Add ginger garlic paste in the pan.

  15. Now after a while add 1/2 cup yogurt.

  16. Cook for sometime, till oil comes on top surface.

  17. Now add yakhne, let it boil once.

  18. Now add rice in it.

  19. Let it cook till the moisture gets dried.

  20. Now add 1/4th cup of milk in it.

  21. Add roh kewra (2 tbsp) or essence (few drops)

  22. After that leave on steam for 15-20 minutes.

  23. Stir the rice a bit & take them out to serve.

  24. To Make Garlic chutney: Add 1/2 tsp salt & 12-13 cloves garlic in the blender.

  25. Now add 2 tsp red chilies (chopped) & add some water.

  26. Grind the mixture.

  27. To Make Raita: Add yogurt, 2 green chilies & cumin in the blender.

  28. Now add in it 1/2 tsp salt & 1 clove of garlic.

  29. Blend it well.

  30. Serve the Steamed Pulao with Garlic chutney & Raita.

  31. Tip: you can apply the same steps to make Degi mutton yakhni pulao

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Comments posted by users for Degi Yakhni Pulao (Chicken Pilaff) With Chutney And Raita recipe:

  1. Siena, for appropriate ratio of stock for rice, please measure the rice in decent sized glass and add 1 glass more stock to rice quantity e.g for 4 glass of rice, use 5 glass stock or 2 glass of rice use 3 glass stock. You will need 1/2 kg yogurt for these raita ingredients.

    on Sep 21 2011 4:20AM Report Abuse KP SUPPORT TEAM
  2. This sounds delicious. I want to make it for my book club members. We're reading Two Thousand Splendid Suns by K. Hosseini. I have two questions:1. How much of the liquid Yakhni (stock) should I use for 1/2 kg rice, or does it depend on the rice?2. Also, how much yogurt should I use in the Raita in relation to the amounts of the other Raita ingredients?

    on Sep 20 2011 8:59PM Report Abuse SIENA

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