Yakni Pilau Chicken Rice

Elevate your mealtime with Yakni Pilau Chicken Rice, a fragrant and flavorful one-pot dish that perfectly marries tender chicken, aromatic basmati rice, and a medley of warm spices like cinnamon, cardamom, and cloves. Infused with the richness of yogurt and the freshness of coriander and mint leaves, this recipe captures the essence of comfort and tradition in every bite. The golden-brown sautéed onions and a blend of garlic, ginger, and chilies create a robust base that is simmered to perfection with rice and chicken, resulting in a dish that's hearty yet delicately spiced. Ideal for family dinners or special gatherings, Yakni Pilau Chicken Rice is best served with a side of cooling raita or crisp salad for a complete and satisfying meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken (cut into medium pieces)
• 300 grams Basmati rice
• 2 medium Onions (thinly sliced)
• 100 grams Yogurt
• 2 teaspoons Garlic paste
• 2 teaspoons Ginger paste
• 2 medium Green chilies (slit lengthwise)
• 1 2-inch piece Cinnamon stick
• 4 pieces Green cardamom pods
• 4 pieces Cloves
• 1 piece Bay leaf
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 4 tablespoons Oil or ghee
• 2 tablespoons Fresh coriander leaves (chopped)
• 2 tablespoons Fresh mint leaves (chopped)
• 600 milliliters Water

Directions

Step 1

Rinse the basmati rice until the water runs clear and soak it in water for 30 minutes. Drain before use.

Step 2

In a heavy-bottomed pot, heat the oil or ghee over medium heat. Add the cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds. Stir for 30 seconds until aromatic.

Step 3

Add the sliced onions and sauté until golden brown. This will take about 7-10 minutes. Stir occasionally to prevent burning.

Step 4

Add the garlic paste, ginger paste, and green chilies. Sauté for 1-2 minutes until the raw smell disappears.

Step 5

Add the chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken changes color and starts to brown slightly.

Step 6

Stir in the turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the chicken with the spices.

Step 7

Lower the heat and mix in the yogurt. Stir for 1-2 minutes until the yogurt blends with the spices and chicken.

Step 8

Add the water and bring it to a boil. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes until the chicken is tender.

Step 9

Add the soaked and drained basmati rice to the pot. Stir gently to combine, ensuring the rice is evenly distributed.

Step 10

Sprinkle the chopped coriander and mint leaves over the rice. Cover the pot with a tight-fitting lid.

Step 11

Cook on low heat for 15-20 minutes, or until the rice is cooked through and the water is fully absorbed. Do not open the lid during cooking to let the steam cook the rice evenly.

Step 12

Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld together.

Step 13

Gently fluff the rice with a fork before serving. Serve hot with raita or salad on the side.

Nutrition Facts

Serving size	1851 grams (1851.0g)

Amount per serving	% Daily Value*
Calories	1969

Total Fat 80.10g	103%
Saturated Fat 14.70g	74%
Polyunsaturated Fat 0.00g
Cholesterol 431mg	144%
Sodium 4664mg	203%
Total Carbohydrate 130.90g	48%
Dietary Fiber 14.20g	51%
Total Sugars 17.90g
Protein 178.10g	356%

Vitamin D 73IU	365%
Calcium 541mg	42%
Iron 18mg	98%
Potassium 2509mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 36.4%

Carbs: 26.8%