The delicious Chicken Yakhni Pulao is a fragrant and flavourful rice dish originating from South Asian cuisine. It features tender chicken cooked in a broth infused with aromatic spices such as cardamom, cinnamon and cloves. Basmati rice, soaked for even cooking, absorbs this rich broth, resulting in a dish that is known for its delicate flavor and soft texture.
Garnished with fresh coriander and mint leaves, it is often served with a yogurt-based raita or salad, making it a satisfying and aromatic meal that many enjoy.
Ingredients of Chicken Yakhni Pulao
For the Yakhni (Broth):
- 500g chicken pieces (bone-in preferred for flavor)
- 1 large onion, roughly chopped
- 4-5 garlic cloves, crushed
- 1-inch piece of ginger, sliced
- 4-5 green cardamom pods
- 1-2 black cardamom pods
- 1 cinnamon stick
- 4-5 cloves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 teaspoon salt
- 5 cups water
For the Pulao:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/4 cup yogurt
- 1/4 cup ghee or cooking oil
- Fresh coriander and mint leaves for garnish
Kitchen Tools Needed
- pot
- spoon
Instructions
1. Prepare the Yakhni (Broth):
- To prepare the yakhni (broth), start by adding chicken pieces, roughly chopped onions, crushed garlic, chopped ginger, green cardamom pods, black cardamom pods, a cinnamon stick, cloves, black peppercorns, cumin seeds, bay leaves, salt, and water to a large pot. Bring this mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the chicken is cooked through and the broth is flavorful. Once done, strain the broth and set it aside, saving the chicken pieces for later use.
2. Cook the Pulao:
- To cook the pulao, heat ghee or oil in a large pan on medium flame. Add cumin seeds and let them crackle. Next, add thinly sliced onions and fry them till they turn golden brown. Then, add chopped green chilies and stir for a minute. Add coriander powder, garam masala, turmeric powder, red chili powder and salt and mix well. Add yogurt and cook till the oil starts separating from the masala. Once done, add the remaining chicken pieces and mix well with the spices. Lastly, add the soaked and drained rice, stir gently to combine the rice with the chicken and spices.
3. Cook Pulao with Yakhni:
- To cook pulao with yakhni, measure the remaining broth to make sure you have about 4 cups of liquid. If you have less broth, add water to make up the difference. Pour this broth into the pot with the rice and chicken, then bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes until the rice is fully cooked and the liquid is absorbed. After that, turn off the heat and let the pulao rest for 10 minutes before opening the lid.
4. serve:
- To serve the delicious Chicken Yakhni Pulao, gently fluff the cooked rice with a fork to separate the grains. Garnish generously with fresh coriander and mint leaves for freshness and aroma. Serve hot with a yogurt-based raita, crisp salad or pickles for a balanced and delicious meal. Enjoy the comforting blend of tender chicken, aromatic rice and fragrant spices in every bite!
Tips and Trick
To make a super-tasty chicken yakhni pulao, follow these essential tips and tricks:
- Start with the broth—simmer the chicken with aromatic spices like cardamom, cinnamon, and cloves to create a rich and flavorful yakhni. This forms the base flavor of the pulao, so take your time in this step to develop robust flavors.
- Prepare the rice by soaking the basmati for at least 30 minutes before cooking. This ensures that the rice cooks evenly and the grains don’t stick together.
- Balance the spices to your taste. A harmonious blend of cumin, coriander, garam masala, turmeric, and red chili powder gives the dish depth without making it too spicy.
- Master the cooking technique—Once you add the broth to the rice and chicken, bring it to a boil over medium-high heat. Lower the heat, close the lid tightly, and simmer gently. This slow cooking allows the flavors to meld and the rice to slowly absorb the broth.
- Once cooked, remove the pulao from the heat and rest for about 10 minutes. This resting period allows the flavors to settle and the rice grains to firm up, making for a more consistent and tasty dish.
- Finally, garnish with fresh coriander and mint leaves just before serving to add a vibrant touch and enhance the aromatic experience. These steps will help you make Chicken Yakhni Pulao that will not only be delicious but also perfectly balanced in taste and texture.
Macros
- Total Calories: 412kcal
- Carbs: 45g
- Proteins: 28g
- Fats: 14g
Frequently Asked Questions for Chicken Yakhni Pulao!
1. What kind of rice is best for yakhni pulao?
- Basmati rice is traditionally used for yakhni pulao, as it has long grains and a pleasant aroma. It turns out fluffy and pairs well with the yakhni broth.
2. Can I use boneless chicken for yakhni pulao?
- Although bone-in chicken is traditionally used for its flavor, you can also use boneless chicken pieces if you prefer. Boneless chicken cooks faster, so adjust the cooking time accordingly.
3. How do you ensure that the rice in yakhni pulao doesn’t stick together?
- Soak basmati rice for at least 30 minutes before cooking so that the grains absorb the water and cook evenly. Also, don’t stir the rice too much while cooking to prevent it from becoming sticky.
4. Can I make Yakhni Pulao in advance?
- Yes, Yakhni Pulao can be made in advance and reheated before serving. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove or in the microwave, adding a little water if needed to make the rice fluffy.
5. What can I serve with chicken yakhni pulao?
- Yakhni Pulao is often served with yogurt-based raita (cucumber or mint), salad or pickles. These sides enhance the flavor of the pulao and add a refreshing twist to the meal.
6. Can I customize the amount of spices in Yakhni Pulao?
- Yes, adjust the amount of spices like red chili powder and garam masala according to your taste. Start with a small amount and gradually add more to achieve the desired level of spiciness.
Delicious Chicken Yakhni Pulao Recipe: A Flavorful One-Pot Rice Dish
Delicious Chicken Yakhni Pulao is a fragrant South Asian rice dish where basmati rice is cooked in a flavorful broth made from simmering chicken with aromatic spices.
Equipment
- pot
- spoon
Ingredients
For the Yakhni (Broth):
- 500 gm chicken pieces (bone-in preferred for flavor)
- 1 large onion, roughly chopped
- 4-5 garlic cloves, crushed
- 1 piece of ginger, sliced
- 4-5 green cardamom pods
- 1-2 black cardamom pods
- 1 cinnamon stick
- 4-5 cloves
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 2 bay leaves
- 1 tsp salt
- 5 cups water
For the Pulao:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt (adjust to taste)
- ¼ cup yogurt
- ¼ cup ghee or cooking oil
- Fresh coriander and mint leaves for garnish
Instructions
Prepare the Yakhni (Broth):
- To prepare the yakhni (broth), start by adding chicken pieces, roughly chopped onions, crushed garlic, chopped ginger, green cardamom pods, black cardamom pods, a cinnamon stick, cloves, black peppercorns, cumin seeds, bay leaves, salt, and water to a large pot. Bring this mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the chicken is cooked through and the broth is flavorful. Once done, strain the broth and set it aside, saving the chicken pieces for later use.
Cook the Pulao:
- To cook the pulao, heat ghee or oil in a large pan on medium flame. Add cumin seeds and let them crackle. Next, add thinly sliced onions and fry them till they turn golden brown. Then, add chopped green chilies and stir for a minute. Add coriander powder, garam masala, turmeric powder, red chili powder and salt and mix well. Add yogurt and cook till the oil starts separating from the masala. Once done, add the remaining chicken pieces and mix well with the spices. Lastly, add the soaked and drained rice, stir gently to combine the rice with the chicken and spices.
Cook the Pulao with Yakhni:
- To cook pulao with yakhni, measure the remaining broth to make sure you have about 4 cups of liquid. If you have less broth, add water to make up the difference. Pour this broth into the pot with the rice and chicken, then bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes until the rice is fully cooked and the liquid is absorbed. After that, turn off the heat and let the pulao rest for 10 minutes before opening the lid.