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Pakistani Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pila Recipe

Pakistani Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pila Recipe

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Pakistani Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pila

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Ingredients:

Serving

2 cups basmati rice ( soaked in water for at least half an hour)
1 lb chicken (cut into pieces) or 1 lb mutton (cut into pieces)
3 cups water
1 tsp salt
1/2 medium onion (peeled & cut in two pieces)
1/2 tsp clove (laung)
1/2 tsp whole black peppercorn (sabut kali mirch)
2 black cardamom pods (bari elaichi)
2 cinnamon sticks (dalchini)
1 bay leaf (tez patta)
6 garlic cloves (lehsan)
2 inches ginger (adrak)
1 tsp coriander seed (sukha dhaniya)
1 pinch ground nutmeg (jaifal)
1/4 tsp anise (javetri)
1/4 cup oil
1/4 medium onion (thinly sliced )
1 tsp cumin seed ( zeera)
1 1/2 tsp ginger-garlic paste
1/2 medium tomato (chopped )
1/2 cup yogurt
1 tsp salt
1/2 tsp red chili powder
1/2 tsp coriander powder
1 tsp garam masala powder
2 green cardamoms (choti elaichi)
1 1/2 tsp ground aniseed (saunf)
1 tbsp mint leaf (chopped )

Directions:

Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
Enjoy with chutney or cucember raita.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.36 Kcal (881 kJ)
Calories from fat	100.98 Kcal
		% Daily Value*
Total Fat	11.22g	17%
Cholesterol	35.43mg	12%
Sodium	437.36mg	18%
Potassium	147.31mg	3%
Total Carbs	18.86g	6%
Sugars	0.98g	4%
Dietary Fiber	0.88g	4%
Protein	8.67g	17%
Vitamin C	3.6mg	6%
Vitamin A	0.1mg	2%
Iron	23.8mg	132%
Calcium	39.2mg	4%

Amount Per 100 g
Calories	123.96 Kcal (519 kJ)
Calories from fat	59.51 Kcal
		% Daily Value*
Total Fat	6.61g	17%
Cholesterol	20.88mg	12%
Sodium	257.73mg	18%
Potassium	86.81mg	3%
Total Carbs	11.11g	6%
Sugars	0.58g	4%
Dietary Fiber	0.52g	4%
Protein	5.11g	17%
Vitamin C	2.1mg	6%
Iron	14mg	132%
Calcium	23.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5

Points
6

PointsPlus

Good Points

saturated fat free

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