Description
Pakistani Chicken Pulao (Yakhni Pulao) is a comforting, aromatic rice dish featuring tender chicken cooked in a spiced broth and layered with fluffy basmati rice. This dish combines the deep flavors of chicken yakhni (broth) with fragrant spices and a fresh garnish, making it ideal for family meals or special occasions.
Ingredients
2 3/4 cups water
1 1/4 lb (565g) bone-in, skinless chicken, cut up
1/2 small 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 dried bay leaf
3 green cardamom pods
1 black cardamom
3 whole cloves
2 tsp kosher salt
1 1/2 cups (~275g) basmati rice
1/4 cup neutral oil
2 tbsp ghee (or butter)
1 medium yellow onion, thinly sliced
1 dried bay leaf
1/2 tsp cumin seeds
1/2 tsp coriander seeds, roughly crushed
1/2 tsp black peppercorns
2 whole cloves
1-inch cinnamon stick (optional)
1 black cardamom (optional)
4–5 garlic cloves, crushed
3/4 inch fresh ginger, crushed
1/2 tsp kosher salt (for pulao)
2 small green chili peppers, chopped
1 small tomato, chopped or pureed (optional)
1 1/2 tbsp yogurt, whisked
1/2 tsp freshly ground black pepper (for garnish)
1/2 tsp garam masala (for garnish)
3 tbsp cilantro leaves, chopped
2 tbsp mint leaves, chopped
Instructions
- In a large pot, add chicken, onion, cumin seeds, coriander seeds, black peppercorns, cinnamon stick, bay leaf, cardamoms, cloves, and salt with water. Bring to a boil, skimming scum as needed.
- Reduce heat and simmer 20 minutes until chicken is cooked through but not falling apart. Remove chicken and strain the broth. Measure 2 3/4 cups broth (add water if needed).
- Rinse basmati rice thoroughly until water runs clear. Soak rice for 20-30 minutes, then drain.
- In a Dutch oven or large pan, heat oil and ghee over medium heat. Add sliced onion and cook 10-12 minutes until golden brown and deeply caramelized.
- Deglaze with 1/4 cup water. Add whole spices, garlic, and ginger. Sauté 1-2 minutes until fragrant.
- Add chicken and sear lightly for 2-3 minutes.
- Stir in salt, green chilies, tomatoes (if using), and yogurt. Cook until oil separates, about 3 minutes.
- Add measured chicken broth and bring to a boil. Taste and adjust seasoning if needed.
- Add drained rice and stir gently. Bring back to a boil, then reduce heat to medium. Cover partially and simmer 5 minutes until water level drops and rice rises to the top.
- For ‘dum’: Place a towel between pot and lid, cover tightly, and reduce heat to lowest. Steam for 15 minutes. Turn off heat and let rest 10-15 minutes before opening.
- Garnish with ground black pepper, garam masala, cilantro, and mint. Fluff rice gently and serve hot, paired with raita or yogurt.
Notes
- Bone-in chicken adds the most flavor, but boneless can be used for convenience.
- Adjust spice level with more chilies or add red chili powder if desired.
- Add vegetables for a hearty variation or use vegetable broth for a vegetarian version.
- For a richer flavor, use extra ghee or butter when sautéing onions.
- Leftovers keep for up to 3 days refrigerated and can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Nutrition
- Serving Size: 1/4 recipe
- Calories: 490
- Sugar: 4g
- Sodium: 970mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
