Chicken Yakhni Pulao - A Royal Dish
For Yakhni (Broth)
For Pulao
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Yakhni (Broth)
Wash 1.5 kg chicken pieces thoroughly. Place them in a large pot. Add 8 garlic cloves, 1-inch grated ginger, 1 sliced onion, 1 tbsp coriander seeds, 4 green cardamoms, 2 black cardamoms, 1 mace flower, 1-inch cinnamon stick, 5 cloves, 1/2 tbsp black peppercorns, 1.5 tbsp salt, 1 tbsp lemon juice, and 6 cups of water. Mix everything well.
Cook the Yakhni
Place the pot on the stove and bring the mixture to a boil. Once boiling, cover with a lid and the heat to low. Let it for to allow the chicken to cook and release its flavors into the broth.
Prepare the Basmati Rice
While the yakhni is cooking, wash 4 cups of basmati rice thoroughly under cold water until the water runs clear. Soak the washed rice in fresh water for . After soaking, drain the rice completely and set aside.
Separate Chicken and Strain Broth
After , turn off the gas for the yakhni. Carefully remove all the cooked chicken pieces from the broth and set them aside. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids (spices and aromatics). We only need the clear broth for the pulao.
Sauté Aromatics for Pulao
In a large kadhai or pot, heat 1/2 cup of oil. Add 1 big bay leaf, 1-inch cinnamon stick, 4 cloves, and 4 green cardamoms. for a minute until fragrant. Then add 2 sliced onions and fry until they turn light golden brown. Add 1/2 tbsp cumin seeds and continue frying until the onions are golden brown.
Add Ginger-Garlic and Chicken
Add 1 tbsp ginger-garlic paste to the fried onions and for until the raw smell disappears. Then add the cooked chicken pieces (from the yakhni). Mix well and fry for , ensuring the chicken is coated with the spices.
Incorporate Curd and Spices
Add 1/2 cup curd, 1 tsp red chilli powder, 1/2 tsp black pepper powder, 1/4 cup chopped coriander leaves, and 3-4 slit green chillies. Mix everything thoroughly and continue to fry for until the oil starts to separate from the mixture.
Add Yakhni Broth and Rice
Pour the strained yakhni broth into the kadhai. Bring it to a boil. Taste the broth and adjust salt if needed; it should taste slightly saltier than desired as the rice will absorb some of it. Once boiling, add the soaked and drained basmati rice. Gently mix the rice with the chicken and broth.
Dum Cook the Pulao
Cook on medium heat for until most of the water has evaporated and small craters appear on the rice surface. Then, cover the kadhai tightly with a lid and place a heavy object (like a mortar) on top to seal in the . the heat to very low and cook for (dum cooking).
Rest and Serve
After dum cooking, turn off the gas. Let the pulao rest, still covered, for another . This allows the rice grains to fully expand and become fluffy. Gently fluff the rice from the sides using a spatula. Garnish with fried onions (barista) and fresh coriander. Serve hot and enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a spicier versionCustomise
Increase the amount of red chilli powder and green chillies.
- Vegetables like carrots or peasCustomise
Vegetables like carrots or peas can be added along with the rice for extra flavor and nutrition.
Helpful Tips
Small details that can improve the final result.
Your Notes
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