Yakni Pullao

North Indian Cuisine - North Indian Non-Vegetarian


Quantity Measure Ingredients Description:
1 Large Chicken Make stock, remove meat from bones.
1/2 Teaspoon Cardamom Powder Boil with m,eat
10 Nos. Pepper Corns Boil with m,eat
3 1/2 Teaspoon Salt Boil with m,eat
2 Large Onions Prick cloves and Boil with m,eat
3 Flakes/Cloves Cloves (Lavang) Prick cloves and Boil with m,eat
2 1/2 Teacup Rice, Basmati Wash, drain and cook.
5 Tablespoon Ghee Heat ghee.
1/2 Teaspoon Ginger (Adhrak) Grated Fry in hot ghee.
1 Medium Onion Sliced and fried.. Fry in hot ghee.
2 Flakes/Cloves Garlic (Lason, Losun) crushed. Fry in hot ghee.
1/4 Teaspoon Kesar (Saffron) Optional add
1/2 Teaspoon Garam-Masala Add with stock on rice.
4 Pods (whole) Cardamoms (Elaichi) Add with stock on rice.
3 Tablespoon Rose Water Add with stock on rice. With chicken pieces
1/4 Teacup Sultanas Add with stock on rice. With chicken pieces
1 Teacup Green Peas (Matar) Boiled, optional. Garnish the pullao.
1/4 Teacup Almonds (Badam) Fried, optional. Garnish the pullao.
3 Nos. Eggs Hard Boiled, cut in halves, optional. Garnish.


1. Make a well-flavored stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
2. Simmer for approximately 2 hours.
3. Cool slightly, strain stock and measure out 4 cups.
4. Remove meat from bones, cut into bite-size pieces and set aside.
5. 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!).
6. Heat ghee in a large pot and fry sliced onion until golden.
7. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
8. Add rice and fry 5 minutes longer over a moderate heat, stirring with a perforated metal ladle.
9. Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
10. Stir well.
11. Cover pan tightly and cook over a very low heat for 20 minutes.
12. Do not uncover pot or stir rice during cooking time.
13. When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
14. Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
15. Garnish with almonds, peas and eggs.

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