Yakni Pilau Chicken Rice Food

YAKNI PILAU (CHICKEN RICE)

Steps:

• Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
• Simmer for approximately 2 hours.
• Cool slightly, strain stock and measure out 4 cups.
• Remove meat from bones, cut into bite-size pieces and set aside.
• Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
• Heat ghee in a large pot and fry sliced onion until golden.
• Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
• Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
• Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
• Stir well.
• Cover pan tightly and cook over a very low heat for 20 minutes.
• Do not uncover pot or stir rice during cooking time.
• When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
• Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
• Garnish with almonds, peas and eggs.

PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA

Steps:

• Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
• In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
• Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
• Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
• Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
• Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
• Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
• Enjoy with chutney or cucember raita.

EASY PILAU RICE

Steps:

• Melt the butter in a saucepan.
• Stir in the rice until it is coated in the butter.
• Add the spices and salt.
• Add the boiling water.
• Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.

CHICKEN YAKHNI PULAO

Steps:

• Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water with 1⁄2 teaspoon salt.
• In a frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to cook the chicken, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
• Keeping the heat on medium-high, add the chicken to the pan and sear it on all sides. Return half the caramelized onions to the pan.
• To make the spice bag, place the spices in a piece of cheesecloth or muslin and knot the corners securely together so the bag does not open during cooking process.
• Add the spice bag to the pan. Pour over enough cold water to cover the chicken and add 2 1⁄4 tsp salt. Bring the water to the boil, then lower the heat, cover with a lid and leave to cook for 20 minutes. After 10 minutes, check the chicken to make sure it is not falling apart.
• Once the chicken is cooked, using a slotted spoon, carefully remove the chicken from the pan and place on a plate, trying to keep the meat on the bone.
• For the yakhni, you will need approximately twice the volume of stock to rice (so 4 cups of stock to 2 cups of rice). If you have more than 4 cups, reduce the stock. If you have less than 4 cups, add some water.
• Return the 4 cups of stock to the pan. Drain the rice and add to the pan, together with the chicken and green chiles, if using. Place the pan over a medium-high heat. Leaving the spice bag in the pan, bring the stock to the boil. Once boiling, lower the heat, cover with a lid, and leave to simmer. Check the pan often to see if the stock has been absorbed, but that the rice still retains some bite.
• At this point, remove the rice pan from the direct heat and reduce the heat to low. Place the rice pan on a tawa (flat iron griddle pan), or the closest thing you have to a tawa-an iron plate or a flat pan-to diffuse the heat. Leave the rice pan on the tawa over a low heat for 10 minutes. Alternatively, place the rice pan in a preheated low oven for 10 minutes.
• Once the pan has been removed from the heat source, cover the top of the pan with a dish towel and leave it undisturbed for 10 minutes.
• Check the rice-there should be no liquid at the edges of the pan-and gently run a fork through to lift and separate the grains. To serve, garnish with the remaining caramelized onions and sprigs of mint.

PILAU OR PULAO (FRAGRANT RICE)

Steps:

• Soak basmati rice in water to cover for 30 minutes. Drain.
• While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
• Preheat oven to 325°F (160°C).
• Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
• Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
• Place in oven and steam for 30 to 40 minutes or until rice is tender.

CHICKEN, RICE, AND GRAPE PILAF

Steps:

• Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
• Thinly slice the onion and mince the garlic.
• Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
• Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
• Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
• Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
• Cover and bake for 1 hour.
• Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
• Let stand for 15 minutes before serving.