Chicken Yakhni Pulao

Indian CUISINE

Chicken Yakhni Pulao is a popular and aromatic rice dish from the Indian subcontinent, particularly in Pakistani and North Indian cuisine. It features tender chicken cooked in a flavorful broth (yakhni) made from whole spices, herbs, and yogurt, which is then mixed with basmati rice. The result is a fragrant, mildly spiced pulao that is both comforting and delicious.

Total Time

90 Minutes

Cuisine

Indian

Ingredients

13 Ingredients

Calories

500

Step1

In a large pot, add chicken pieces, sliced onion, ginger-garlic paste, bay leaves, cloves, cardamoms, cinnamon stick, black peppercorns, cumin seeds, dried red chilies, coriander seeds, and salt.

Step 2

Pour in 4 cups of water and bring to a boil. Reduce heat to low, cover, and let it simmer for about 30-40 minutes until the chicken is tender and the flavors are well-infused. Strain the broth into a bowl and set aside. Keep the chicken pieces separate for later use.

Step 3

In a heavy-bottomed pot or pan, heat ghee or oil over medium heat. Add sliced onions and fry until golden brown. Add cumin seeds, bay leaf, and ginger-garlic paste. Sauté for a minute until fragrant. Add the chicken pieces and sauté for another 2-3 minutes.

Step 4

Stir in whisked yogurt, garam masala, and green chilies. Cook for 2-3 minutes until the mixture is well combined and aromatic. Add the soaked and drained rice, stirring gently to coat the rice with the spices.

Step 5

Pour in the reserved yakhni (broth) and add salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes until the rice is cooked and the liquid is absorbed.

Step 6

Once the rice is fully cooked, fluff it gently with a fork. Garnish with fresh coriander and mint leaves. Serve hot with raita or a side salad.

For Yakhni (Broth):
500 G chicken pieces (with bones)
1 large onion, sliced
1 Tbsp ginger-garlic paste
2-3 bay leaves
4-5 cloves
4-5 green cardamom pods
1 black cardamom pod
1 cinnamon stick
1 Tsp black peppercorns
1 Tsp cumin seeds
2-3 whole dried red chilies
1 Tsp coriander seeds
Salt to taste
4 Cups water
For Pulao:
2 Cups basmati rice, soaked for 30 minutes and drained
2 Tbsp ghee or oil
1 large onion, thinly sliced
1 Tsp cumin seeds
1 bay leaf
1 Tsp garam masala
1/2 Cup yogurt, whisked
1 Tbsp ginger-garlic paste
2-3 green chilies, slit
Fresh coriander and mint leaves, chopped (for garnish)
Salt to taste