Chicken yakhni pulao

 chicken yakhni pulao recipe pakistani

We are presenting a classic Yakhni Chicken Pulao that is really difficult to spoil! This recipe guarantees deep flavors, tender chicken, and fluffy rice, and is easily doubled for confident serving to guests. Tested to perfection!

chicken Yakhni Pulao Recipe  A Flavorful Pakistani Delight

What is yakhni pulao recipe?

Chicken [Yakhni] Pulao is a traditional and aromatic Pakistani dish that brings together tender chicken fragrant spices and fluffy rice making it a perfect meal for any occasion. The word [Yakhni] refers to the flavorful broth made by boiling meat with a blend of spices while "Pulao" refers to rice cooked in that savory broth. When combined these elements create a rich comforting dish that is loved by many across Pakistan. Lets dive into the ingredients and preparation for this delicious recipe.

Chicken yakhni pulao ingredients pakistani style!

For the Yakhni (Broth):

1 whole chicken (cut into pieces) or 500g chicken

1 large onion (sliced)

4-5 garlic cloves (crushed)

2-inch piece of ginger (sliced)

1-2 green chilies (optional)

1 teaspoon cumin seeds

1 teaspoon black peppercorns

2-3 cloves

2-3 green cardamom pods

1-inch cinnamon stick

2-3 bay leaves

1-2 teaspoons salt (adjust to taste)

Water (approximately 6-8 cups)

yogurt optional

For the Pulao (Rice):

1 ½ cups basmati rice

2 tablespoons ghee or oil

1 large onion (finely sliced)

1 teaspoon cumin seeds

1-2 cinnamon sticks

2-3 cloves

2-3 cardamom pods

1 teaspoon garam masala

Fresh coriander (chopped for garnish)

Salt to taste

Instructions step by step:

1. Prepare the Yakhni :

• Take a large pot and add the chicken piece, sliced onions garlic and ginger paste and all the spices like (cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon stick and bay leaves).
• Pour in water ensuring that the chicken is fully submerged.
• Lift the height over medium, let it reach a boil, then switch over to low heat and simmer..
• Let the {yakhni} simmer for 45 minutes to 1 hour allowing the flavor to meld and the chicken to cook thoroughly.
• Pour the broth through a strainer in order to remove vegetable and meat slices. Set the broth aside. You can use this flavorful liquid to cook the rice.

2. Prepare the Pulao:

• Rinse the basmati rice thoroughly in normal water until the water runs clear then soak the rice for 30-40 min. Drain the water before cooking.
• Take another large pot or pressure cooker then heat ghee or oil over medium heat.
• Add the cumin seeds, cinnamon sticks, cloves and cardamom pods. After some time (if you want to continue mixing) or maybe once the whole blend gets all the more homogenous, serve.
• Add the soaked and drained rice and stir gently to coat the rice with the spices and ghee.
• Pour in the prepared chicken yakhni  ensuring it covers the rice by about an inch. Add salt to taste.
• Boil and simmer the mixture over very low heat. If you use a pressure cooker then cover and cook for about 6 to 7 minutes on low heat. If using a regular pot then cover the pot tightly and cook on low heat for about 25-30 minutes or until the rice is fully cooked and the liquid has been absorbed.
• When you prepare the rice gently toss it with a fork so that the grains can be separated..

3. Serve:

• Garnish the Chicken [Yakhni Pulao] with freshly chopped coriander leaves.
• Serve hot with a side of yogurt or raita for a complete meal.
• Tips and Variations:
• For an extra flavors boost you can add a few saffron strand soaked in warm milk to the rice while cooking.
• You can also add some fried onions on top for added texture and flavor.
• If you prefer a spicier pulao then increase the number of green chilies or add some chili powder to the yakhni while simmering.
• You can use bone-in chicken for a richer flavor but boneless chicken works just as well for a quicker leaner option.