Chicken Yakhni Pulao
There’s something deeply nostalgic and comforting about a plate of Chicken Yakhni Pulao. For many South Asians, it brings back memories of weekend lunches, family gatherings, and the irresistible aroma wafting through the house as it simmers on the stove.
This fragrant chicken pulao isn’t just food – it’s tradition, slow-cooked into every grain of rice. If you’re searching for a simple chicken yakhni pulao recipe that doesn’t compromise on flavor, this is the one to bookmark.
What Is Chicken Yakhni Pulao?
Yakhni Pulao is a type of rice dish made with a spiced meat broth (called yakhni) that infuses the rice with flavor from the inside out. Unlike biryani, which leans heavy on heat and layering, pulao is gentler, balanced, and more about depth than spice. The hero here is the slow-simmered stock, made with whole spices, chicken, and aromatics.
This version uses chicken for quicker cooking, while still giving you that rich, slow-cooked taste that’s signature to a good pulao.
Why You’ll Love This Chicken Pulao
- Uses whole spices for an aromatic broth
- One-pot meal with minimal prep
- Family-friendly and great for leftovers
- Less spicy than biryani but just as flavorful
- Perfect for both casual dinners and special occasions
Key Ingredients
- Chicken – Bone-in, skinless chicken adds flavor to the broth while staying juicy in the final dish. The bones enrich the yakhni, giving it depth.
- Basmati Rice – Long-grain basmati rice is essential. Its fluffy texture and ability to absorb the yakhni make it the ideal match.
- Whole Spices – Cinnamon, cardamom, cloves, and peppercorns are boiled with the chicken to create a deeply aromatic broth.
- Ghee – This clarified butter brings richness and a subtle nutty taste, elevating the pulao from ordinary to special.
- Caramelized Onions – A game-changer. Half are added to the base, and the rest are sprinkled on top before serving for that perfect sweet-savory finish.
Serving Tips
Top the pulao with more caramelized onions and serve with a cucumber raita, fresh salad, or simple mint chutney. It’s hearty enough on its own but pairs beautifully with cooling sides.
Make Chicken Yakhni Pulao
This easy chicken yakhni pulao recipe hits the sweet spot between comfort food and showstopper. It’s a dish where simple ingredients come together to create something special – rich, aromatic, and deeply satisfying.
Whether you’re making it for a cozy dinner or serving it up for guests, chicken pulao made with yakhni never fails to impress.
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Chicken Yakhni Pulao
Ingredients
For the yakhni
- 800 grams chicken cut into six to eight peices skinless.
- 2 teaspoon coriander seeds.
- 5 green cardamom
- ½ a stick cinnamon
- 3 whole gloves
- 1 teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 2 medium onion cut in quarters
- 16 cloves of garlic whole
- Enough water at room temperature to cover the chicken
For the pulao and rice
- 3 tablespoon ghee
- 2 medium onions thinly sliced
- 2 bay leaves
- 1 star anise
- 1 black cardamom
- 2 green cardamom
- 3 green chilis whole
- 1 ½ tablespoons garlic and ginger paste
- 2 medium tomatoes chopped deseeded
- 2 tablespoons yogurt
- 1 teaspoon coriander powder
- 1 teaspoon Kashmir mirch
- ½ tablespoon lemon juice
- 1 ½ cup basmati rice
Instructions
Making the yakhin:
- In a pot, add the chicken along with all the yakhni ingredients, including the water. Let everything cook together on medium heat until the chicken is cooked through, which should take about 20 minutes. Carefully strain the yakhni, setting aside the chicken and the rich stock (yakhnin) while discarding the spices.
Making the pulao:
- Start by washing the rice and soaking it for 20 to 30 minutes to enhance its flavor.
- In a large pan, warm up the ghee. Once it’s melted, toss in the sliced onion and cook until it turns translucent. Remove a little more than half of the onion and set it aside; then let the remaining onion cook until it’s caramelized and deeply golden, then set that aside too.
- To the remaining ghee, add the bay leaves, black and green cardamom, and star anise, frying them for a few seconds to release their lovely aromas. Next, bring back the translucent onion and let it sauté for a minute on medium-low heat. Add in the green chili and ginger paste, cooking for another minute until fragrant.
- Now, introduce the chopped tomato and let it cook down until nice and soft. Mix in the yogurt thoroughly, then sprinkle in the coriander and Kashmiri mirch; stir everything for a minute on medium-low heat before adding the cooked chicken and mixing it all together.
- Pour in three cups of the chicken stock (yakhni), and once it reaches a boil, add the lemon juice and the soaked rice. Finish it off by sprinkling some of the caramelized onions on top. Give it a gentle mix for just three seconds, then cover tightly and let it simmer on the lowest heat for 17 minutes. After the time is up, uncover the pot and fluff the rice with a fork or spatula to keep it light and airy.
- When you’re ready to serve the pulao, be sure to sprinkle on some of the caramelized onions for that extra touch, and enjoy it with your favorite salad!
