Best 3 Yakni Pilau Chicken Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Yakni pilau chicken rice is a flavorful and aromatic rice dish originating from Indonesia. It is characterized by its tender chicken pieces cooked in a rich, flavorful sauce made with a blend of fragrant spices and coconut milk. The rice is cooked separately and then combined with the chicken and sauce, resulting in a delightful and satisfying meal. If you're looking to expand your culinary skills and indulge in a delicious and unique dish, look no further than yakni pilau chicken rice. This article will guide you through the steps to create this tantalizing dish, providing detailed instructions and tips to ensure you achieve the perfect combination of flavors and textures.

Let's cook with our recipes!

CHICKEN PILAU



Chicken Pilau image

it is rice with chicken and whole masalas, made by fryying onions, cooking chicken, and adding rice. you can have this rice with currys,karahi dishes,meat dishes or with yoghurt this dish originates from the sub-continent a favourite as a sunday lunch with karahi, meat currys i am going to give the recipe the way my mom made it and i have been making it just like that and a fav with family and friends

Provided by ferdosb

Categories     One Dish Meal

Time 45m

Yield 2 medium rice serving dishes, 6-8 serving(s)

Number Of Ingredients 13

1 (750 g) whole chickens (cut into eight pieces)
3 cups basmati rice (8 oz cups)
2 black cardamom pods
1 cinnamon stick
3 -4 black peppercorns
3 cloves
2 green cardamoms
1 teaspoon cumin seed
salt
1 teaspoon ground ginger
1 teaspoon garlic
1/2 cup yoghurt
1/4 cup oil

Steps:

  • wash chicken properly and put aside.
  • soak rice in cold water.
  • finely slice the onion.
  • heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
  • brown the onions, brown in the literal sense not golden and not burnt.
  • add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
  • now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
  • fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
  • now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
  • drain the water from the soaking rice and add rice to boiling water and chicken.
  • let rice boil, taste salt if need be add more according to your taste.
  • when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
  • before covering rice sprinkle the cummin over the rice.
  • cover with a lid that does not let steam escape from saucepan.
  • leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
  • when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
  • you chicken pilau is ready, enjoy.

Nutrition Facts : Calories 708, Fat 32.4, SaturatedFat 7.8, Cholesterol 93.9, Sodium 101.6, Carbohydrate 72.9, Fiber 3.3, Sugar 1.8, Protein 29.6

YAKNI PILAU (CHICKEN RICE)



Yakni Pilau (Chicken Rice) image

This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.

Provided by baraahnz

Categories     Long Grain Rice

Time 3h

Yield 6 serving(s)

Number Of Ingredients 18

1 chicken
4 cardamom pods
10 whole black peppercorns
3 1/2 teaspoons salt
2 onions
3 whole cloves
2 1/2 cups long grain rice (I use basmati)
5 tablespoons ghee
1/4 teaspoon saffron strand (I leave this out)
2 cloves crushed garlic
1/2 teaspoon fresh grated ginger
1/2 teaspoon garam masala
1/2 teaspoon ground cardamom
3 tablespoons rose water
1/4 cup sultana
1/4 cup fried almonds (optional)
1 cup hot cooked green peas (optional)
3 hard-boiled eggs, halves (optional)

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.

CHICKEN YAKHNI PULAO



Chicken Yakhni Pulao image

Chicken Yakhni Pulao is a wonderful one-pot meal that's filled with flavor and spices. Use bone-in chicken thighs for the best flavor.

Provided by Asma Khan

Yield Serves 6

Number Of Ingredients 16

400g (14 oz/2 cups) basmati rice
Kosher salt
3 Tbsp. neutral oil
2 medium onions, finely sliced
1 kg (2 lb 4 oz) skinless bone-in chicken thighs, cut in half
2 or 3 green chiles (optional)
A few sprigs of mint, to garnish (optional)
6 garlic cloves, cut in half
1 piece fresh ginger (5 cm or 2 inches long), cut into thick slices
6 green cardamom pods
6 cloves
2 pieces cassia bark, each 2.5 cm or 1 inch long
1 black cardamom pod
3 or 4 medium Indian bay leaves
2 heaped Tbsp. fennel seeds
2 tsp. coriander seeds

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.

Tips:

  • To make the perfect Yakni Pilau, use high-quality ingredients. This means using fresh, flavorful chicken, fragrant basmati rice, and aromatic spices.
  • Be sure to marinate the chicken for at least 30 minutes before cooking. This will help the chicken to absorb the flavors of the spices and herbs.
  • When cooking the rice, be sure to use a heavy-bottomed pot. This will help to evenly distribute the heat and prevent the rice from burning.
  • Be careful not to overcook the rice. The rice should be cooked until it is tender but still has a slight bite to it.
  • Once the rice is cooked, be sure to let it rest for a few minutes before serving. This will help the rice to absorb the remaining moisture and become even more flavorful.

Conclusion:

Yakni Pilau is a delicious and flavorful dish that is perfect for any occasion. It is a great way to enjoy the flavors of Middle Eastern cuisine. With its tender chicken, fragrant rice, and aromatic spices, Yakni Pilau is sure to be a hit with your family and friends.

Related Topics