Chicken Yakhni Pulao
Fragrant Pakistani chicken pulao made with tender chicken, long-grain basmati, whole spices and caramelized onions for a comforting family dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeChicken yakhni pulao is a Pakistani rice dish cooked in a clear, richly seasoned chicken broth called yakhni. Unlike biryani, the rice and chicken are cooked together without a thick masala, giving the finished pulao its pale color, separate grains and gentle whole-spice aroma. Finish the platter with browned onions and fresh cilantro, with lemon wedges and cucumber raita alongside.
This version builds flavor by simmering the chicken first with aromatics, then using the strained broth to cook soaked basmati rice. Keep the broth well seasoned before adding the rice; it should taste slightly saltier than you want the finished dish to be.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken pieces, preferably thighs and drumsticks
- 8 cups (1.9 L) water
- 1 medium yellow onion, quartered
- 6 garlic cloves, lightly crushed
- 2-inch (5 cm) piece fresh ginger, sliced
- 2 teaspoons (12 g) kosher salt, plus more to taste
- 2 dried bay leaves
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 teaspoon (2 g) cumin seeds
- 1 teaspoon (2 g) whole black peppercorns
- 1 teaspoon (2 g) coriander seeds
- 2 cups (400 g) aged basmati rice
- 3 tablespoons (45 ml) neutral oil or ghee
- 1 large yellow onion, thinly sliced
- 1 tablespoon (15 g) fresh ginger, finely grated
- 1 tablespoon (15 g) garlic, finely grated
- 2 green chilies, slit lengthwise
- 1 teaspoon (2 g) cumin seeds
- 1 small cinnamon stick, about 2 inches (5 cm)
- 4 green cardamom pods
- 4 whole cloves
- 1 teaspoon (2 g) whole black peppercorns
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (0.5 g) ground mace
- 3 1/2 cups (840 ml) strained chicken yakhni, hot
- 1/2 teaspoon (1 g) saffron threads, soaked in 2 tablespoons (30 ml) hot water (optional)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 1 lemon, cut into wedges
- 1/2 cup (120 g) plain yogurt mixed with 1/2 cup (75 g) diced cucumber, for serving
Instructions
- 1
Rinse the basmati rice until the water runs mostly clear, then soak it in plenty of cool water for 20 minutes. Drain thoroughly while the broth cooks.
- 2
Place the chicken, 8 cups water, quartered onion, crushed garlic, sliced ginger, salt, bay leaves, cinnamon, cardamom, cloves, cumin seeds, peppercorns and coriander seeds in a large pot. Bring to a boil over high heat, skim the surface, then simmer uncovered over medium-low heat for 25 minutes, until the chicken is just cooked through.
- 3
Lift the chicken out and strain the broth through a fine-mesh sieve. Measure 3 1/2 cups (840 ml) of hot yakhni; add water if needed, and taste for salt. The broth should be noticeably seasoned because the rice will absorb it.
- 4
Heat the oil or ghee in a heavy, wide pot over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring often, until deep golden brown; remove about one-third for garnish.
- 5
Add the grated ginger, grated garlic and green chilies to the pot and cook over medium heat for 1-2 minutes, until fragrant and no longer raw. Add the cumin seeds, cinnamon, cardamom, cloves, peppercorns, ground black pepper and mace, stirring for 30 seconds.
- 6
Add the reserved chicken and cook over medium-high heat for 4-5 minutes, turning once, until the pieces are lightly browned and coated with the aromatics.
- 7
Drain the rice well and add it to the pot. Stir gently over medium heat for 2 minutes, then pour in the hot yakhni and saffron water, if using. Bring to a full boil, taste the liquid for salt, and adjust if necessary.
- 8
Cover tightly, reduce the heat to very low and cook for 15 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let the pulao rest, covered, for 10 minutes, then fluff gently with a fork and scatter over the reserved fried onion and cilantro.
- 9
Serve the pulao hot in a wide platter with lemon wedges and cucumber raita alongside.
Tips for the Best Chicken Yakhni Pulao
- Use bone-in chicken for a fuller yakhni and more tender meat; boneless thighs can be used, but simmer them only until cooked through.
- Do not skip soaking and draining the rice. It helps the basmati grains cook evenly and stay separate.
- Brown the onions slowly rather than burning them. If they darken too quickly, lower the heat and add a tablespoon of water.
- The broth must be properly salted before the rice goes in. If it tastes bland, the finished pulao will too.
- For make-ahead cooking, prepare the yakhni and chicken up to one day ahead, refrigerate them separately, and reheat the broth before cooking the rice.
- If the rice is still firm after the covered cooking time, sprinkle in 2 tablespoons (30 ml) hot water, cover again and steam for 5 minutes.
Storage and Reheating
Refrigerate cooled pulao in an airtight container for up to 3 days. Freeze for up to 2 months, preferably in individual portions. Reheat covered in the microwave with a splash of water, or gently in a skillet until steaming hot.
Frequently Asked Questions
What does yakhni mean in pulao?
Yakhni is a seasoned meat broth. In chicken yakhni pulao, the rice is cooked in this strained broth so it absorbs flavor without the thick, colorful masala used in biryani.
Can I make chicken pulao with boneless chicken?
Yes. Use boneless chicken thighs and simmer them only until cooked through, usually 12-15 minutes, so they do not become dry.
Why is my pulao rice mushy?
Too much liquid, insufficiently drained rice or vigorous stirring can make pulao mushy. Measure the strained yakhni accurately, drain the soaked rice well and fluff only after resting.
What do you serve with Pakistani chicken pulao?
Serve it with cucumber raita, lemon wedges, sliced red onion, achar or a simple green salad.
Quick Info
Prep Time
25 min
Cook Time
70 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
