Pakistani
Chicken Yakhni Pulao
A fragrant Pakistani pulao made by cooking basmati rice in a clear, spiced chicken yakhni. The grains stay separate and gently perfumed with whole spices, browned onion, and bone-in chicken.
Watch it madeRecipe Trier · 7:43
Ingredients
- Basmati rice1 cup
- Bone-in chicken pieces350g
- Water3 cups
- Onion, thinly sliced1 medium
- Garlic cloves4
- Fresh ginger, sliced1 inch piece
- Plain yogurt, whisked3 tbsp
- Ghee or neutral oil2 tbsp
- Coriander seeds1 tbsp
- Fennel seeds1 tsp
- Cumin seeds1 tsp
- Black peppercorns8
- Cloves3
- Green cardamom pods3
- Black cardamom pod1
- Cinnamon stick1 inch piece
- Bay leaf1
- Salt1 tsp, or to taste
- Green chili, slit1
- Fresh mint leaves1 tbsp
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 25 to 30 minutes.
- Tie the coriander seeds, fennel seeds, half the cumin seeds, peppercorns, cloves, cardamoms, cinnamon, and bay leaf in a small muslin cloth to make a spice potli.
- Add the chicken, water, garlic, ginger, salt, and spice potli to a pot and bring to a boil.
- Skim any foam, then simmer for 25 to 30 minutes until the chicken is tender and the yakhni is fragrant.
- Remove the chicken pieces, discard the potli, and strain the yakhni into a measuring jug.
- Measure 1 1/2 cups of yakhni for the rice, adding a little water if needed.
- Heat the ghee or oil in a heavy pot and fry the sliced onion over medium heat until deep golden brown.
- Remove a spoonful of browned onion for garnish, then add the remaining cumin seeds and the boiled chicken pieces to the pot.
- Fry the chicken for 2 to 3 minutes, then lower the heat and stir in the whisked yogurt until the masala looks glossy.
- Drain the soaked rice and add it to the pot, stirring gently so the grains are coated without breaking.
- Pour in the measured yakhni, add the green chili and mint, and taste the liquid for salt.
- Bring to a lively simmer and cook uncovered until the liquid drops to the level of the rice.
- Cover tightly, reduce the heat to the lowest setting, and cook on dum for 12 to 15 minutes.
- Turn off the heat and let the pulao rest, covered, for 10 minutes before fluffing gently with a fork.
- Serve hot, garnished with the reserved browned onion.
Common questions
Can I substitute chicken thighs or breasts in Chicken Yakhni Pulao?
Yes. Bone-in thighs are best for juiciness and flavor, but bone-in breasts also work if you watch the simmer closely. Boneless chicken cooks faster and gives less rich yakhni, so reduce simmer time to avoid drying it out.
How long does Chicken Yakhni Pulao take from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total. Most of that is soaking rice, simmering the yakhni, and cooking the rice gently so the grains stay long and separate.
What are the most common mistakes when making this pulao?
Using too much yakhni, under-browning the onions, or overcooking the rice are the biggest mistakes. Measure the liquid carefully, brown onions deeply for flavor, and stop cooking as soon as the rice is just tender.
How should I store leftover Chicken Yakhni Pulao?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat with a splash of water on low heat or in the microwave covered, so the rice steams back to soft and fluffy.
What should I serve with Chicken Yakhni Pulao?
Serve it with plain yogurt raita, sliced onions, lemon wedges, and a simple salad. The dish is already aromatic and rich, so cool, tangy sides balance it well without overpowering the subtle spice flavor.