Chicken Yakhni Pulao

Chicken Yakhni Pulao

Farah Khan Yakhni Pulao recipe brings a wholesome chicken rice dish directly from the kitchen to your table. The video demonstrates the step-by-step preparation of flavorful chicken stock, infused with whole spices and fresh herbs, before combining it with soaked basmati rice. The entire process focuses on simple daily ingredients, mild spices, and step-by-step techniques that turn simple pantry items into a restaurant-quality meal.

​Weekend family lunches always bring back sweet childhood memories of waiting in the kitchen while rich chicken broth simmered on the stove. The rich aroma of fennel, coriander, and cinnamon filled every corner of the house, signaling a special meal ahead. Sitting together around the dining table, enjoying hot bowls of aromatic rice with family, created unforgettable moments of warmth and togetherness that stay fresh in the heart.
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Some Interesting facts about Chicken Yakhni Pulao:-

​Yakhni pulao traces its rich roots back to traditional Persian culinary heritage before becoming a beloved classic across Indian households. Extracting the rich flavors from chicken bones and whole spices creates a nutrient-rich stock that naturally enhances digestion and immunity. The slow-cooking technique allows every grain of basmati rice to absorb the seasoned broth directly, giving the dish its signature delicate aroma without heavy red chili powder or excess turmeric.

Chicken Yakhni Pulao

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• ​500 gm Chicken
• 2 Sliced onions
• 1 tbsp Whole coriander seeds
• ​1 Cinnamon stick
• ​1 tbsp Ginger garlic paste
• ​1 tbsp Fennel seeds
• 1 tsp Cumin seeds
• ​1 Star anise
• ​8~10 Black peppercorns
• 2~3 Cardamom pods
• 2~3 Green chillies
• 1 tsp Salt
• 8~10 Cloves
• 5 cups Water
• ​2 cups Basmati rice
• ​1 cup Oil
• 1 Sliced onion
• ​2 Sliced onions
• 1 Tomato
• 1 tbsp Ginger garlic paste
• 1/2 cup Curd
• ​2~3 Green chillies
• 2 tbsp Coriander leaves
• 3.5 cups Chicken stock
• ​1/2 tsp Salt

Instructions

Step 1: Add chicken, sliced onions, coriander seeds, cinnamon stick, ginger garlic paste, fennel seeds, cumin seeds, star anise, black peppercorns, cardamom pods, green chillies, salt, and water in a pot.
Step 2: Mix everything well and bring it to a boil over high heat.
Step 3: Cover the pot with a lid and cook on high heat for 15 minutes to prepare the chicken stock.
Step 4: Turn off the heat and let the stock rest for 30 minutes.
Step 5: Wash the basmati rice 3 to 4 times with water.
Step 6: Soak the washed rice in water for 30 minutes.
Step 7: Heat oil in a pan and fry the sliced onion until crisp and golden brown.
Step 8: Remove the fried onions from the oil and set them aside.
Step 9: Add sliced onions to the same oil and sauté lightly.
Step 10: Add chopped tomato, ginger garlic paste, curd, green chillies, and coriander leaves.
Step 11: Drain all the water from the soaked basmati rice.
Step 12: Add the drained rice into the sautéed masala mixture.
Step 13: Separate the cooked chicken pieces from the stock and add them to the rice.
Step 14: Pour the prepared hot chicken stock over the rice and chicken mixture.
Step 15: Add salt and mix gently.
Step 16: Cover with a lid and bring to a boil on high heat for 2 to 3 minutes.
Step 17: Reduce the heat to low, place a weight on the lid, and cook for 15 minutes.
Step 18: Turn off the heat and serve the steaming hot yakhni pulao.

Notes

• Garnish with crispy golden fried onions and fresh chopped coriander leaves.

Recipe Video

Servings

​Serve piping hot pulao alongside chilled onion cucumber raita or fresh green salad for a complete meal.