INGREDIENTS :-
FOR MARINATNG THE CHICKEN:-
CHICKEN 500G
CURD 100GM
LEMON 2TBS
GINGER PASTE 1 TSP
GARLIC PASTE. 1 TBS
SALT 1.5 TSP OR ACC TO TASTE
BLACK PEPPER POWDER 1TSP CUMIN POWDER 1.5 TBS
CORIANDER POWDER 1.5TBS
TURMERIC POWDER 1.5TBS
RED CHILLI POWDER 2TBS OR ACC TO TASTE
FOR YAKHNI PULAO:-
BASMATI RICE 500GM ( WASH THOROUGHLY AND SOAK FOR 1 HOUR)
WATER. 950ML ( 250ML CHCIKEN MARINADE STOCK +700ML WATER)
WATER CAN BE ADJUSTED ACCORDING TO THE MEASUREMENT OF CHICKEN MARINADE STOCK)
GREEN CARDAMOM. 4
BLACK CARDAMOM. 2
CINNAMON STICK 1
ONION. 1 MEDIUM
METHOD:-
FOR THIS RECIPE USE LARGE CHICKEN PIECES PREFERABLY WITH SKIN.YOU CAN ALSO USE 1 WHOLE CHICKEN AND ADJUST THE MEASUREMENT OF RICE ACCORDINGLY.
BEGIN BY CUTTING GASHES IN THE CHICKEN OR YOU CAN USE A FORK TO PIERCE THE CHICKEN THIROUGHLY SO THAT THE MARINADE MIXTURE GOES INSIDE AND IT BECOMES JUICY WHEN COOKED
START MARINATNG BY ADDING THE CURD GINGER GARLIC PASTE .PASTE LEMON AND ALL THR DRY SPICES AND SALT ACCORDING TO TASTE…KEEP IT FOR 1 OR 2 HRS
IN THE MEAN TIME SOAK 500 GM OF LONG GRAINED BASMATI RICE FOR 1 HOUR..
ON AN ALUMINIUM FOIL PUT THE CHICKEN PIECES CAREFULLY ALING WITH THE MARINADE MIXTURE.ADD 1 TBS OF OIL TO IT BEFORE WRAPPINGIT NAD GE TLY MIX IT.NOW COVER IT PROPERLY. REPEAT THE PROCESS AND SECURE IT NICELY SO THAT THE MARINADE MIXTURE DOSENT FALL OFF FROM THE SIDES.
NOW IN A LARGE POT PUT SOME WATER AND A STEEL STAND.THE WATER SHOULDN’T EXCEED THE HEIGHT OF THE STEEL STAND AS THIS WATER MIGHT ENTER THE FOILED CHICKEN…BRING THE WATER TO A BOIL.SIMMER THE GAS AND PUT THE WRAPPED CHICKEN ON THE STEEL STAND.COVER NAD COOK ON LOW FLAME FOR 1 HOUR..
AFTER 1 HOUR CHECK THE CHICKEN BY CAREFULLY OPENING ONLY A PART OF THE FOIL FROM TOP.INSERT A KNIFE TO CHECK IF MEAT IS DONE THE CHICKEN WILL RELEASE A LOT OF WATER AND OIL AND COOKED MARINADE MIXTURE WILL SEPARATE.
NOW WITH THE HELP OF A TONG TAKE OUT THE CHCIKEN PIECES IN A BOWL.
?CAREFULLY TAKE OUT THE FOIL AND PUT THE MARINADE CHICKEN STOCK IN A BOWL.MEASURE IT.
TO THIS STOCK ADD THE WATER THAT IS NEEDED TO COOK THE RICE ( CHICKEN STOCK 250ML +700ML WATER)…THIS MEASUREMENT DEPENDS ON THE QUANTITY OF STOCK.
? FOR YAKHNI PULAO OR ANY PULAO THE MEASUREMENT OF RICE AND WATER IS ALWAYS 1:2.THAT IS THE WATER WILL BE TWICE THAT OF RICE. I HAVE USED 500GM RICE AND 950ML WATER…..I HAVE USED A LITTLE LESS WATER AS I HAVE SOAKED THE RICE.
NOW IN A WOK OR POT PUT 1.5 TBS OF OIL AND ADD GREEN AND BLACK CARDAMOM AND CINNAMON STICK.ADD 1 FINELY CHOPPED ONION AND FRY UT UNTIL IT’S GOLDEN BROWN.
PUT THE CHICKEN STOCK WATER..ADD SALT ACC TO TASTE…LET IT COME TO A BOIL…SIMMER THE FLAME ON LOW AND ADD THR STRAINED RICE….NOW ON HIGH FLAME COOK THE RICE UNTIL RICE AND WATER ARE LEVELLED.COVER AND COOK FOR 15 MIN OR UNTIL DONE.
?NOW ON A GRILL PAN OR FRYING PAN BRUSH SOME OIL AND GRILL THE CHICKEN UNTIL ITS DONE.
? CORIANDER CHUTNEY ?
BLEND 1 LARGE TOMATO WITH A 1/2 A BUNCH OF CORIANDER LEAVES AND 1 GREEN CHILLI.NO NEED TO ADD WATER AS THE TOMATO HAS ENOUGH WATER.DONT MAKE IT INTO A PUREE..LET IT BE A BIT COARSE.ADD SALT ACC. TO TASTE
ASSEMBLE THE YAKNI PULAO IN ASERVING DISH WITH GRILLED CHICKEN ON TOP AND GARNISH IT WITH CHOPPED CORIANDER AND MINT LEAVES….
?THIS RECIPE TASTES REALLY GOOD WITH THE TOMATO CORIANDER CHUTNEY.AND OFCOURSE COLD DRINKS?
ENJOY!!?
Original of the video here
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