Chicken Yakhni Made Quick!

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!

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.