Yakhni pulao · One pot
Chicken Pulao Recipe (Pakistani Yakhni Pulao)
Spice-bag yakhni. Tender chicken. Fluffy grains.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenChicken yakhni pulao is rice cooked in the stock the chicken was boiled in. Its whole flavour depends on the yakhni, and it fails when the stock is weak or the rice turns mushy. This recipe boils the chicken with a spice potli, then cooks soaked basmati in a measured amount of that stock.
The 3 laws of chicken pulao
Why this recipe works
Weak stock
The stock is the flavour of pulao.
Guessing
1.5 cups stock per cup of rice.
Broken grains
Leave the rice alone once it is in.
Shopping and prep list
Ingredients
Yakhni
Pulao
The NineFoods pulao gauge
Is it ready for dum?
After the rice boils uncovered, look at the surface.
Method · 4 stages
Step by step
Make yakhni
- Tie the whole spices in muslin.
- Simmer chicken with the potli, onion, ginger garlic and salt.
Fry onions
- Fry onion in ghee until golden.
- Add cumin, cloves, chillies and the chicken pieces.
Add rice
- Pour in 4.5 cups strained yakhni and boil.
- Add drained rice and boil uncovered.
Dum
- Cover tightly and dum.
- Rest 5 minutes, then fluff.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Too much stock.
Fix next time
Measure 1.5 cups stock per cup of soaked rice.
Why
Weak yakhni.
Fix next time
Simmer the stock longer and salt it well.
Why
Lid not tight.
Fix next time
Seal with foil and dum 10 more minutes.
Why
Onions too light.
Fix next time
Brown onions more for a light golden pulao.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Bone-in chicken | Rich stock | Mutton, simmer 1 hour |
| Spice potli | Clean stock | Loose spices, strain the stock |
| Basmati | Long grains | Sella rice, add more stock |
| Ghee | Aroma | Oil |
After the meal
Serve, store, reheat
Serve with
Raita, shami kebab and salad.
Store
Fridge 3 days.
Reheat
Sprinkle water, cover and steam on low.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 5 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is it ready for dum) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chicken Pulao FAQ
What is yakhni pulao?
Rice cooked in the spiced stock left from boiling chicken or mutton.
What is the stock to rice ratio?
About 1.5 cups stock for each cup of soaked basmati.
Is pulao the same as biryani?
No. Pulao is cooked in stock in one pot; biryani is layered.
Can I make it in a rice cooker?
Yes, after frying the onions, use the same stock ratio.