Chicken Yakhni Pulao recipe in urdu by Zubaida Tariq, Shireen Anwar, Chef Zakir

Posted on Oct 11 2016 - 9:23pm
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Chicken Yakhni Pulao recipe in urdu by Zubaida Tariq, Shireen Anwar, Chef Zakir

INGREDIENTS اجزاء

8 oz. rice
• yellow colouring
• 1 chicken
• ¾ pint (U.S. 2 cups) chicken stock 1 teaspoon chilli powder
• ½ teaspoon ground cinnamon
• 1 teaspoon black pepper, crushed
• ½ teaspoon ground cummin seeds
• ½ teaspoon ground cloves
• 1 carton yoghurt
• Salt to taste
• Oil for frying
• ½ teaspoon saffron, soaked in a little lemon juice
• 2 oz. raisins
• 2 oz. almonds
• 8 oz. onions, sliced
• 4 oz. potatoes
• 1 teaspoon garam masala
• Seasoning
• FOR THE GARNISH
• 4 oz. cooked peas

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METHOD ترکیب

Wash rice and soak for 30 minutes and then par¬boil. Add yellow colouring to half the rice and keep aside. Simmer the chicken gently in the stock until tender. Remove the chicken from the pan, save the liquid, joint the chicken. Now mix the next five ingredients with the yoghurt and salt. Coat the chicken pieces with the mixture. Put a little oil in a frying pan and fry the chicken gently. Add half the saffron, remove the mixture from the pan and set aside. Fry raisins and almonds. Fry onions and potatoes.
Put layers of yellow-coloured rice, half the onions, potatoes and white rice, each sprinkled with a little garam masala, into an oven-proof dish. Top with the chicken joints. Cover with ½ pint (U.S. 1 ¼ cups) of the reserved chicken stock, season and cover with lid or foil. Cook in a moderate oven (350° F. — Gas Mark 4) till rice is cooked and all liquid absorbed. Transfer to a serving dish and add the peas.

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Chicken Yakhni Pulao recipe in urdu by Zubaida Tariq, Shireen Anwar, Chef Zakir was last modified: October 11th, 2016 by disneyjunior