Chicken Yakhni Pulao Recipe

About this recipe

Chicken Yakhni Pulao is a traditional Indian dish that combines aromatic basmati rice with tender chicken and flavorful spices, creating a warm and comforting one-pot meal. This recipe avoids and , making it suitable for specific dietary preferences while still delivering a rich and savory taste. Perfect for a united family dinner, the gentle spices and hearty nature of this dish make it a great choice for satisfying comfort cravings. The slow simmering of chicken in spiced broth ensures depth of flavor, while the use of whole spices adds an authentic touch. This dish is best enjoyed with a side of cooling yogurt or a simple fresh salad.

Ingredients

• 100 g Coriander Leaves
• - Mint Leaf
• 500 g Chicken Whole
• 1 kg Basmati Rice
• 20 g Cardamom Green
• 100 g Tej Patta
• 200 ml Ghee
• 100 g Garlic
• 25 g Whole Black Pepper
• 200 g Dahi
• 250g Green Chilli
• - Coriander Powder
• 100 g Dalchini (Cassia )
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2. Heat ghee in a large, heavy-bottomed pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, black peppercorns, and bay leaves. Sauté for 1-2 minutes until aromatic.
3. 3. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides.
4. 4. Mix the yogurt with turmeric powder, ground coriander, and salt. Add this mixture to the chicken, stirring well to coat the chicken evenly. Cook for another 3-4 minutes.
5. 5. Add 3 cups of water to the pot and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until the chicken is tender and the broth is flavorful.
6. 6. Add the drained rice, fresh coriander leaves, fresh mint leaves, and the green chili (if using) to the pot. Stir gently to combine, ensuring the rice is submerged in the broth.
7. 7. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
8. 8. Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
9. 9. Serve hot with a side of plain yogurt or raita for a complete meal.