Chicken Yakhni Pulao Recipe

Chicken Yakhni pulao is a fragrant and flavorful rice dish that originated from Kashmir and North India and it is particularly popular in different regions like Kashmir, Punjab and other parts of pakistan. It is made with soft and tender chicken, fragrant spices and a tasty yogurt broth( yakhni).

History and Origin of Chicken Yakhni Pulao:

Chicken Yakhni Pulao comes from Persion food traditions. It brought to the Kashmir and North India  during the Mugha era. During that time,  the dish evolved with the local spices and ingredients and flavours, making it a best dish in Kashmir and North India. Now, it’s fragrant, comforting rice dish that families enjoy in all events across the region.

Chicken Yakhni Pulao Recipe

Ingredients:

• For Yakhni( Broth):

• 1 whole chicken ( cut into small pieces)
• 1 large onion ( sliced)
• 2-3 bay leaves
• 4-5 cloves
• 1 black cardamom
• 1-inch cinnomon stick
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5-6 garlic cloves
• 1-inch ginger piece
• 1 tsp salt
• 6-8 cups water

• For Rice:

• 2 cups basmati rice (soaked for 30 mins)
• 1 large onion (thinly sliced)
• 1 cup yogurt (whisked)
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 4-5 green chilies (slit)
• Fresh coriander & mint leaves (chopped)
• 4 tbsp ghee or oil
• 1 tsp saffron (soaked in warm milk, optional)

Instructions:

Step 1: Prepare Yakhni( Broth)

• In a large pot, add chicken, sliced onion, bay leaves, cloves, black cardamom, cinnamon, peppercorns, cumin, coriander seeds, garlic, ginger, and salt.
• Add water (enough to cover the chicken) and then turn up the heat until it start boiling.
• Reduce heat, cover, and let it cook for 30-40 minutes until chicken is soft and fall-off the bone tender.
• Strain the broth (yakhni) and keep the liquid( yakhni). Remove whole spices from chicken pieces.

Step 2: Cook the Rice

• Add oil in a pot, fry sliced onions until golden brown.
• Add ginger-garlic paste, green chilies, and sauté for 1 minute.
• Add chicken pieces, yogurt, red chili powder, turmeric, garam masala, and cook for 5-7 minutes.
• Add soaked rice and mix gently.
• Pour the reserved yakhni (broth) – use 3.5 cups for 2 cups rice (adjust as needed).
• Add chopped mint & coriander, saffron milk (if using), and bring to a boil.
• Cover, reduce heat to low, and cook for 15-20 minutes until rice is done.

Step 3: Dum (Slow Cooking for Aroma)

• Let it rest for 10 minutes before opening the lid.
• Fluff gently with a fork before serving.

Serving Suggestions:

• Serve with raita (yogurt sauce), salad, or kachumber.

• Garnish with fried onions, fresh herbs, or lemon wedges.

Key Tips:

• Use bone-in chicken for richer yakhni.

• Do not overcook rice – it should be fluffy, not mushy.

• Adjust spices according to taste.

This dish is perfect for gatherings, festivals, or family dinners. Enjoy your Chicken Yakhni Pulao!