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CHICKEN YAKHNI PULAO

Chicken Yakhni Pulao: A traditional dish that is aromatic, jam-packed with flavor and among my family's most cherished foods.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: chicken pulao, chicken pulao recipe, chicken yakhni pulao, chicken yakhni pulao recipe, homemade pulao, pulao recipe, yakhni pulao recipe
Author: The Ovenist

Ingredients

YAKHNI INGREDIENTS

  • 4 tablespoons Whole coriander (sabut dhanya)
  • 3 tablespoons Fennel seeds (sonf)
  • 1 tablespoon Cumin seeds (safaid zeera)
  • 1 Large onion
  • 5 Star anise (badian ke phool)
  • 8 Black peppercorn
  • 8 Black pepper cloves (long)
  • 12 Green cardamoms
  • 2-3 sticks Cinnamon sticks ( dar chini)
  • 2 Bay leaf
  • 2 big Black cardamom
  • 5 cups Water
  • Bones if available
  • 4 green chilies
  • 1 teaspoon Salt
  • 2 inch Piece of ginger
  • 5 cloves Garlic

PULAO INGREDIENTS

  • 1 cup Oil
  • 2 Onion sliced
  • 1 whole Chicken (12 pieces) (1kg)
  • 2 Potatoes each cut into 4 pieces
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Shan pulao masala heaped
  • 2 Chicken stock cubes
  • 2 Cinnamon sticks
  • 5 Black pepper cloves
  • 5 Black peppercorn
  • 2 Bay leaves
  • 10 Green cardamoms
  • 5-6 green chilies
  • ½ cup Yogurt
  • 2 teaspoons Salt or as needed
  • 1 cup Fresh mint leaves
  • 1/4 teaspoon All spice powder garam masala
  • 1/4 teaspoon Green cardamom powder
  • 1/4 teaspoon Nutmeg and mace powder mixed
  • 3 cups Rice Washed and soaked

Instructions

FOR YAKHNI

  • Put all the ingredients of yakhni into a medium pot. Bring to boil. Then cover and simmer for 30 minutes on medium-low flame. Strain the yakhni and keep liquid aside. You may prepare this a day before.

FOR PULAO

  • Put oil in a large pot. Add sliced onion to it, and cook till translucent. Add chicken and cook for two minutes. Now add ginger garlic paste, chicken cubes, salt, pulao masala, black peppercorn, black-pepper cloves, cinnamon sticks, bay leaves, green cardamoms, green chilies and potatoes.
  • Cook, stirring continuously for 10 minutes. Then add yogurt and mint, and continue to stir till oil comes up.
  • Pour strained yakhni into the pot, cover and cook for 15 minutes on medium-low flame.
  • Add all spice powder, green cardamom powder and nutmeg mace powder.
  • Now, add rice to the pot and cook. Add salt 2 teaspoons or as needed. Water should be an inch above rice. Cook it till water is at the level of rice and there is some bubbling. Place the pot on heated tawa. Put extra mint and fried onions on top. Cover and cook for 15 minutes (for dum).

Notes

  1. Don't forget to garnish your Yakhni pulao with fried onions and mint leaves.
  2. You can also add a combination of dry fruits and raisins if you prefer a royal tasting Yakhni pulao.
  3. You can switch chicken with mutton or beef.