RecipenKitchen

Recipe

Chicken Yakhni Pulao

1 h 55 min · Serves 5 · Pakistani

Why make it

A fragrant one-pot pulao where basmati cooks in a homemade chicken and whole-spice stock. It is milder and more aromatic than biryani, and needs no tomato or heavy masala.

Serves 5

You’ll need

  • 800 g bone-in chicken, cut into 8 medium pieces, skin remov…
  • 1.2 l water, for the yakhni (stock)
  • 1 medium onion, quartered, for the stock
  • 15 g fresh ginger, sliced, for the stock
  • 6 garlic cloves, lightly crushed, for the stock
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp whole cumin seeds, for the stock

+ 16 more in the full recipe
1

Step 1 of 11

Rinse the basmati in several changes of water until it runs almost clear. Cover with fresh water and soak for 30 minutes, then drain well in a sieve.
2

Step 2 of 11

While the rice soaks, make the yakhni. Put the chicken, 1.2 l water, quartered onion, ginger, garlic, coriander seeds, fennel, cumin, peppercorns, cinnamon, both cardamoms, cloves, bay leaf and 1 tsp of the salt into a large pot.…
3

Step 3 of 11

Reduce the heat to low, cover, and simmer for 40 minutes, until the chicken is tender and the stock smells strongly of spices. The chicken should reach 74°C at the thickest piece.
4

Step 4 of 11

Lift out the chicken and set it aside. Strain the stock through a fine sieve, discard the solids, and measure out 650 ml of stock. Keep the stock hot.
5

Step 5 of 11

Wipe out the pot and heat the oil or ghee over medium heat. Fry the sliced onions, stirring often, for about 12 minutes until deep golden brown. Take out about a third and spread on a plate for garnish.

The last 6 steps are in the full recipe.

Cook’s tip

Measure the stock exactly. For soaked basmati, about 1.6 times the rice volume by measure gives separate, non-sticky grains.

Ready to cook?

Chicken Yakhni Pulao

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe