Fragrant spiced Yakhni Pulao, a tantalizing Indian one-pot meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1 1/4 pounds chicken breast or lamb, cut into bite-size pieces
- 2 tablespoons olive oil
- 4 pods green cardamom
- 10 whole peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 pinch saffron (small)
- 1 cup diced onion
- 2 tablespoons fresh grated ginger
- 2 cloves garlic, minced
- 1 cup basmati rice
- 1 1/4 cup stock, chicken or beef
- 1/3 cup sultanas (golden raisins)
- 1/3 cup chopped dried apricot
- 1/2 cup almonds or cashews
- Chopped cilantro for garnish
In a large stockpot heat 2 tablespoons of oil over medium heat. Add the cardamom, peppercorns, cinnamon, bay leaf, anise and saffron. Stir for 2-3 minutes, to allow the spices to release their flavor. Then add the onions.
Sauté for 2-3 minutes. Add the ginger and garlic and sauté another 2 minutes. Add the chicken to the pot. Salt liberally and cook for 1-2 minutes.
Next add the rice and stir to coat it in oil. Add the stock and bring to a boil. Once boiling pour the sultanas on top, cover, and reduce the heat to low.
Cover and steam the rice for 15 minutes. Then remove from heat. Stir in the chopped apricots and nuts, then cover again.
Allow the Yakhni Pulao to sit another 5 minutes, covered. Serve with cilantro sprinkled on top!
Serving: 1cup | Calories: 572kcal | Carbohydrates: 60g | Protein: 38g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 465mg | Potassium: 922mg | Fiber: 5g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 7.3mg | Calcium: 102mg | Iron: 2.4mg