Chicken Yakhni Pulao
Fragrant, one-pot chicken pulao simmered in a spiced yakhni broth and finished with crispy fried onions.
Equipment
Ingredients
Stock
whole chicken (whole)
1 piece
water
1250 ml
garlic (whole)
1 piece
ginger (cubed)
30 g
onion (whole)
1 piece
cardamom pods
2 piece
black cardamom
1 piece
cloves
5 piece
star anise
2 piece
cinnamon sticks
2 piece
bay leaf
1 piece
coriander seeds
2 tbsp
fennel seeds
2 tbsp
cumin seeds
1 tsp
black peppercorns
1 tsp
salt
2 tsp
Pulao
onion (sliced)
2 piece
sunflower oil
60 ml
ginger garlic paste
2 tbsp
red chili flakes
1 tsp
tomato (puréed)
3 piece
green chili
3 piece
yogurt
250 g
garam masala
1 tbsp
black pepper (ground)
1 tsp
chicken stock cube
2 piece
basmati rice (washed)
1000 g
Instructions
Prepare the chicken stock (yakhni)
Simmer the whole chicken with aromatics and spices to create a fragrant broth.
Fry the onions
Fry sliced onions until dark brown and crispy for garnish and flavor.
Brown the chicken
Lightly brown the boiled chicken pieces in the same oil for extra flavor.
Prepare the masala base
Sauté ginger-garlic paste with tomatoes, yogurt and spices to build the pulao gravy.
Combine chicken and stock
Return the browned chicken to the wok, add strained yakhni and stock cubes, then bring to a boil.
Add rice and cook
Stir in the rice and simmer until most of the liquid is absorbed.
Steam (dam) the pulao
Cover the wok tightly and let the rice finish cooking over very low heat.
Original recipe
Storage
Store in an airtight container. Reheat with a splash of water to restore moisture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.