Creado con IA
Chicken Yakhni Pulao
90 min 580 kcal por ración Media
Ingredientes
4 Raciones
- chicken pieces500 g
- basmati rice2 cups
- large onion1 piece
- ginger-garlic paste2 tablespoons
- plain yogurt1 cup
- ghee2 tablespoons
- cumin seeds1 teaspoon
- cloves4 pieces
- green cardamom pods4 pieces
- cinnamon stick1 piece
- bay leaf1 piece
- coriander powder1 teaspoon
- garam masala1 teaspoon
- saltto taste
- chicken stock4 cups
Preparación
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat the ghee in a large pot over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- 3
Add the sliced onion and sauté until golden brown.
- 4
Stir in the ginger-garlic paste and cook for another 2 minutes.
- 5
Add the chicken pieces and cook until they are browned on all sides.
- 6
Stir in the yogurt, coriander powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally.
- 7
Pour in the chicken stock and bring to a boil.
- 8
Add the soaked and drained rice to the pot. Stir gently to combine.
- 9
Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
