Cajun-inspired Yakhni Pulao

Ingredients

In the original Yakhni Pulao, the flavors are predominantly influenced by Indian spices such as cumin, cardamom, and cinnamon. However, in this Cajun-inspired version, the spices are replaced with Cajun seasonings like paprika, cayenne pepper, and thyme. Additionally, the traditional pulao is served with a tangy Cajun-style salsa instead of the usual raita or yogurt-based sauce. We alse have the original recipe for Yakhni pulao, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 3 tomatoes, chopped 3 tomatoes, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Cajun seasoning 2 tablespoons Cajun seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the Cajun seasoning, paprika, cayenne pepper, and dried thyme. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Add the diced bell pepper and chopped tomatoes to the pot. Cook for a few minutes until the tomatoes start to soften.
6. 6.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes.
7. 7.
   Add the soaked and drained basmati rice to the pot. Stir well to combine the rice with the flavorful broth.
8. 8.
   Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.
10. 10.
    Serve the Cajun-inspired Yakhni Pulao hot with a side of tangy Cajun-style salsa.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure quick and even cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper while cooking the chicken.
• If you prefer a milder flavor, reduce the amount of Cajun seasoning and cayenne pepper.
• Serve the pulao with a side of Cajun-style cornbread for a complete Cajun meal.
• You can substitute chicken with shrimp or sausage for a different variation of this dish.
• Make sure to let the pulao rest for a few minutes after cooking to allow the flavors to meld together.

Serving advice

Serve the Cajun-inspired Yakhni Pulao as a main course dish with a side of tangy Cajun-style salsa. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, serve the pulao in individual bowls or on a large platter. Sprinkle some additional Cajun seasoning on top for an extra pop of color.