Low Calorie Chicken Yakhni Pulao
Servings: 5
Calories: 398.3kcal
Ingredients
Yakhni
- 15 g whole coriander
- 12 g fennel seeds
- 4 g cinnamon sticks
- 4 g cumin seeds
- <1g black pepper 4 pieces
- <1g cloves 4 pieces
- <1g cardamom 6 small pieces
- <1g bayleaf 1 piece
- 10 g garlic
- 22 g my gg paste
- 89 g onion
- 5 g green chili
pulao
- 23 g oil
- 1 bayleaf
- 93 g onion
- 2 g cinnamon stick
- 5 pieces green cardamom (less than 1 gram)
- 3 pieces whole black pepper (less than 1 gram)
- 3 pieces pepper cloves (less than 1 gram)
- 19 g ginger garlic paste
- 400 boneless skinless chicken tender breast
- 2 g kashmiri red chili powder
- 4 g salt or to taste!
- 3 g coriander powder or crushed
- 3 g roasted cumin powder
- 9 g chicken cube
- 13 g shan punjabi yakhni pulao
- 288 g rice (1.5 cups)
Instructions
Prepare the Rice:
- Weigh and wash 288g of long-grain Basmati rice until water runs clear.
- Soak rice for at least 30 minutes.
Prepare the Yakhni:
- In a pot, add: 15g whole coriander, 12g fennel seeds, 4g cinnamon sticks, 4g cumin seeds, 4 pieces whole black pepper, 4 pieces black pepper cloves, 6 green cardamoms, 1 bay leaf, 10g garlic cloves, 22g ginger garlic paste, 89g onion, and 5g green chili. You can put these ingredients when the pot is on the kitchen weighing scale, and press 'on' before you add another ingredient. Once everything is in, then move the pot to the stove.
- Bring to boil, then simmer covered for 20 minutes.
- Strain yakhni and set aside.
Cook the Chicken Pulao:
- Heat 23g oil in a medium-large pot.
- Add 93g sliced onion, bay leaf, 2g cinnamon stick, 5 pieces green cardamom, 3 pieces whole black pepper, and 3 pieces pepper cloves. Cook until onion is desired color.
- Add 19g ginger garlic paste and 400g boneless chicken breast (cut into pieces of your liking). Saute until color changes.
- Add 2g Kashmiri red chili powder, 4g salt, 3g roasted coriander powder, 3g roasted cumin powder, 13g Shan Punjabi Yakhni Pulao Masala, and 9g chicken stock cube. You can keep these ready in a bowl.
- Cook and stir on high flame, adding water as needed. Pour in prepared yakhni. Add soaked rice and water as needed to cook the rice.
- Bring to boil, let water reduce till you see bubbles on the surface, then simmer covered on low for 15 minutes.
Divide pulao into portions
- Place another pot on a kitchen weighing scale and transfer the pulao to it. The value on the scale is the weight of all the pulao. Divide this number by 5 and you will know what should be the weight of each of the five portions.
- Enjoy your Low Calorie Chicken Chicken Yakhni Pulao!
