Chicken Yakhni Pulao

Here’s a tried and true recipe for Yakhni Chicken Pulao that guarantees rich flavors, succulent chicken, and perfectly fluffy rice. It’s simple to prepare and can be doubled effortlessly, making it ideal for entertaining guests. Tried, tested, and perfected!

Preparation time: 10 min
Cooking time: 1 hour 20 min
Resting time: 20 min
Total time: 1 hour 50 min
Serves: 4

Ingredients:

Broth (Yakhni):

• 1 1/4 lb bone-in, cut up, skinless chicken, cleaned
• 1/2 small yellow onion, chopped
• 1/2 tbsp cumin seeds
• 1/2 tbsp coriander seeds
• 1 2-inch cinnamon stick
• 1/2 tbsp black peppercorns
• 1 medium dried bay leaf
• 1 black cardamom
• 3 green cardamom pods
• 3 whole cloves
• 2 tsp kosher salt
• 2 3/4 cups water

For the Pulao:

• 1 medium dried bay leaf
• 1/3 cup neutral oil, such as grapeseed oil
• 3 tbsp ghee, or sub butter
• 1 large yellow onion, thinly sliced
• 3 small green chili peppers, finely chopped
• 1 medium tomato, finely chopped or roughly pureed in food processor
• 6-7 garlic cloves, crushed or very finely chopped
• 1 inch fresh ginger, crushed or very finely chopped
• 4 whole cloves
• 3/4 tsp whole black peppercorns
• 1 2-inch piece cinnamon stick, optional
• 3/4 tsp coriander seeds, roughly crushed using a mortar & pestle
• 3/4 tsp cumin seeds
• 1 black cardamom, optional
• 3/4 tsp kosher salt
• 2 cups aged, long-grain basmati rice
• 2 1/2 tbsp yogurt, whisked

For Garnishing:

• 1/2 tsp garam masala
• 1/2 tsp freshly ground black pepper
• 3 tbsp cilantro leaves, finely chopped
• 2 tbsp mint leaves, finely chopped

Method:

Broth (Yakhni):

1. Place a stock pot or lightweight Dutch oven over medium-high heat.
2. Add all the ingredients listed under ‘Broth (Yakhni)’ and stir to mix. Ensure the water covers most of the meat.
3. Cover the pot and bring it to a boil. Use a slotted spoon to remove any large scum that rises to the surface if needed.
4. Reduce the heat to low so that it simmers gently. Cover and cook for 20 minutes, until the chicken is cooked through but not falling off the bone. Turn off the heat.
5. Use tongs or a slotted spoon to remove the chicken from the broth. Cover and set it aside.
6. Place a bowl under a strainer and strain the onion & spices from the broth (yakhni). Discard excess onion and whole spices. Measure out the liquid; it should come to 2 3/4 cups. If not, add water to make it 2 3/4 cups.

Chicken Pulao:

Notes:
For perfectly cooked rice in your Pulao, ensure the rice is soaked for at least 30 minutes before cooking. This helps the grains cook evenly and prevents them from sticking together.

Nutritional Info:
Calories: 636
Carbs: 66g
Protein 20g
Fat 33g

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