Chicken Yakhni Pulao
A fragrant Pakistani one-pot rice dish where chicken simmers with whole spices to create a rich, aromatic broth, then is layered with basmati rice and fried onions.
Equipment
Ingredients
Yakhni Stock
whole chicken (whole)
1 piece
water
1250 ml
whole garlic (whole)
1 piece
ginger (cubed)
25 g
onion (whole)
1 piece
green cardamom pods
2 piece
black cardamom pod
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 Assembly
onion (large)
2 piece
sunflower oil
120 ml
ginger garlic paste
2 tbsp
red chili flakes
1 tsp
tomato (puréed)
3 piece
green chili
3 piece
salt
1 tsp
yogurt
1 cup
garam masala
1 tbsp
black pepper (ground)
1 tsp
chicken stock cube
2 piece
basmati rice
1000 g
Instructions
Prepare the yakhni stock
Simmer whole chicken with aromatics and whole spices to create a fragrant, flavorful broth.
Fry onions until crispy
Cook onions slowly until they become dark brown and crispy to garnish the pulao.
Brown the chicken
Lightly fry the chicken pieces in the same oil to develop flavor and color.
Cook the masala base
Sauté ginger-garlic paste, then add tomatoes, yogurt, and spices to create a rich gravy.
Combine chicken and rice
Add chicken, strained broth, stock cubes, and rice; simmer until liquid is absorbed.
Steam the pulao
Cover the pot and let the rice steam gently to finish cooking and absorb flavors.
Original recipe
Storage
Store in airtight container. Add a splash of water when reheating to restore moisture.
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