Pakistani Chicken Pulao

Pakistani Chicken Pulao, also known as Yakhni Pulao, is a flavorful, aromatic rice dish that features tender chicken cooked in a rich, spiced broth, then paired with fragrant basmati rice. This dish strikes the perfect balance between spice and comfort, offering a filling and delicious meal that’s simple to prepare yet feels special enough for guests. The recipe brings out the depth of flavor from the spices and the chicken broth, making it a perfect choice for family dinners, special occasions, or a satisfying weeknight meal.

Why You’ll Love This Recipe

This Pakistani Chicken Pulao (Yakhni Pulao) is an absolute crowd-pleaser! The dish brings together tender, juicy chicken and perfectly cooked, fluffy basmati rice that has absorbed all the aromatic flavors of the spices. The richness of the broth adds an incredible depth of flavor, while the garnishes of garam masala, cilantro, and mint provide a fresh, fragrant finish. It’s versatile enough to be served on its own or paired with a refreshing raita. Plus, it’s easy to double the recipe, making it a great option for larger gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Broth (Yakhni):

• 2 3/4 cups water

• 1 1/4 lb (565 g) bone-in, cut-up, skinless chicken, cleaned and excess skin removed

• 1/2 small (~75 g) yellow onion, roughly chopped

• 1/2 tbsp cumin seeds

• 1/2 tbsp coriander seeds

• 1/2 tbsp black peppercorns

• 1 2-inch cinnamon stick

• 1 medium dried bay leaf

• 3 green cardamom pods

• 1 black cardamom

• 3 whole cloves

• 2 tsp kosher salt

For the Pulao:

• 1 1/2 cups (~275 g) aged, long-grain basmati rice

• 1/4 cup neutral oil (e.g., grapeseed oil)

• 2 tbsp ghee (or substitute with butter)

• 1 medium (~175 g) yellow onion, thinly sliced

• 1 medium dried bay leaf

• 1/2 tsp cumin seeds

• 1/2 tsp coriander seeds, roughly crushed

• 1/2 tsp whole black peppercorns

• 2 whole cloves

• 1 1-inch piece cinnamon stick (optional)

• 1 black cardamom (optional)

• 4-5 garlic cloves, crushed or very finely chopped

• 3/4 inch fresh ginger, crushed or finely chopped

• 1/2 tsp kosher salt

• 2 small green chili peppers (such as Thai or Serrano), finely chopped

• 1 small (~100 g) tomato, finely chopped or pureed (optional)

• 1 1/2 tbsp yogurt, whisked

Garnish (After Steaming):

• 1/2 tsp freshly ground black pepper

• 1/2 tsp garam masala

• 3 tbsp cilantro leaves, finely chopped

• 2 tbsp mint leaves, finely chopped

Directions

1. Make the Broth (Yakhni):

   • Place a stockpot or lightweight Dutch oven over medium-high heat. Add the chicken, chopped onion, and all the spices listed under ‘Broth (Yakhni)’ along with water. Stir to mix.

   • Bring to a boil, skimming off any scum that rises to the surface.

   • Reduce heat to low-medium and simmer for 20 minutes until the chicken is cooked through. The chicken should not be falling off the bone.

   • Remove the chicken and set it aside. Strain the broth to remove the onion and spices. Measure the liquid to ensure you have 2 3/4 cups; if needed, add water to reach this amount.

2. Prepare the Chicken Pulao:

   • Wash the basmati rice thoroughly until the water runs clear. Then soak the rice in water and set it aside.

   • In a non-stick Dutch oven, heat oil and ghee over medium heat. Add the thinly sliced onions and sauté until golden brown (~10-12 minutes). The color of the onions will influence the final color of the pulao, so ensure they are deeply browned.

   • Deglaze the pan with ¼ cup of water, then add all the whole spices, garlic, and ginger. Sauté for 1-2 minutes until fragrant.

   • Raise the heat to medium-high and add the chicken pieces. Sear lightly, stirring occasionally, for 2-3 minutes.

   • Stir in salt, green chilies, tomatoes (if using), and whisked yogurt. Cook gently until the oil begins to separate, about 3 minutes.

   • Add the strained broth to the pot. Taste and adjust seasoning if needed. The broth should be saltier than your final dish as the rice will absorb some of the salt.

3. Cook the Rice:

   • Drain the soaked rice and add it to the boiling broth. Stir gently to mix, then bring the broth to a boil again.

   • Once boiling, reduce the heat to medium. Cover the pot partially with the lid and simmer undisturbed for about 5 minutes, until the water level drops and the rice begins to rise to the surface.

4. Steaming (‘Dum’):

   • Place a kitchen cloth or tea towel between the pot and lid to trap the steam. Reduce the heat to the lowest setting and let the rice cook for 15 minutes. Do not peek or stir during this time.

   • Turn off the heat and let the pulao rest for an additional 10-15 minutes.

5. Garnish:

   • Sprinkle the garam masala, freshly ground black pepper, chopped cilantro, and mint over the cooked rice. Keep the lid on until ready to serve.

   • Use a rice paddle to gently fluff the rice and serve on a platter or individual plates. Pair with vegetable raita, mint raita, or plain yogurt.

Servings and Timing

• Servings: 4

• Total Time: 1 hour 50 minutes (including cooking and resting time)

Variations

• Vegetarian Version: Replace the chicken with vegetables such as carrots, peas, and potatoes. Adjust cooking times accordingly, using vegetable broth instead of chicken broth.

• Instant Pot Version: For a faster method, follow the Instant Pot instructions to make the broth and cook the chicken in just a few minutes, saving time on the stovetop.

• Spicy Kick: Add extra green chilies or a pinch of red chili powder to increase the heat level to your taste.

• Tomato-Free Option: Omit the tomatoes if you prefer a more traditional, dry pulao without the moisture they provide.

Storage/Reheating

• Storage: Store leftover Yakhni Pulao in an airtight container in the refrigerator for up to 3 days. Make sure to refrigerate the rice and chicken separately if possible to preserve their texture.

• Reheating: Reheat the pulao in a pan with a few tablespoons of water or broth, covering it to allow the rice to steam and fluff up again. You can also microwave individual servings with a damp paper towel to maintain moisture.

FAQs

1. Can I make the broth ahead of time?

Yes, you can prepare the broth in advance and store it in the refrigerator for up to 48 hours. Allow it to come to room temperature before using it in the recipe.

2. Can I use boneless chicken for this recipe?

Boneless chicken can be used, but bone-in chicken adds more flavor to the broth. If using boneless, reduce the simmering time for the chicken to ensure it doesn’t overcook.

3. Can I make Yakhni Pulao without yogurt?

Yes, yogurt is optional in this recipe. If you prefer, you can skip it, but it adds creaminess and a slight tang to the dish.

4. How do I prevent the rice from being soggy?

Ensure that the rice is washed thoroughly and soaked before cooking. Also, avoid stirring the rice once it’s added to the broth to keep it from becoming mushy.

5. Can I make this dish spicier?

Yes, you can add extra green chilies, red chili powder, or even a pinch of cayenne pepper to adjust the heat level to your liking.

6. Can I use a different type of rice for this dish?

Although basmati rice is traditional for Pulao, you can use other long-grain rice varieties. Keep in mind that the cooking time may vary.

7. Is it possible to make this dish in a pressure cooker?

Yes, you can make the broth in a pressure cooker by cooking the chicken with all the spices under high pressure for 6-8 minutes, then proceed with the rest of the recipe.

8. How can I add more vegetables to the pulao?

You can add vegetables like carrots, peas, and potatoes. Add them when sautéing the chicken, or stir them in during the rice cooking process.

9. Can I freeze leftovers?

Yes, you can freeze leftover Yakhni Pulao for up to 2 months. Make sure to store it in an airtight container, and reheat thoroughly before serving.

10. Can I make this recipe without ghee?

Yes, you can substitute ghee with butter or oil, but ghee gives the dish a distinct, rich flavor. Using ghee will make it more authentic.

Conclusion

Pakistani Chicken Pulao (Yakhni Pulao) is a classic, comforting dish that packs layers of flavor in every bite. The tender chicken cooked in aromatic spices and the fluffy basmati rice make for an irresistible combination. This recipe is perfect for both casual dinners and special occasions, and with easy-to-follow instructions, you’ll have a fragrant and hearty meal that will impress your family or guests. Give it a try, and savor the wonderful flavors of traditional Pakistani cooking!