Chicken Pulao Recipe (Pakistani Yakhni Pulao)
Pulao is a one-pot rice dish cooked in a flavoured stock called yakhni. It is milder than biryani, not layered, and made with whole spices, onions and tender chicken.
It is easy, it uses one pot, and the rice comes out separate and fragrant.
Why you will like this version
- One pot, no layering or steaming tricks.
- The yakhni (stock) gives deep flavour.
- Milder and lighter than biryani.
What is yakhni pulao?
Yakhni means stock. The chicken is simmered first with whole spices and onions, and that stock is used to cook the rice. This gives the rice its flavour.
Ingredients that matter
- Basmati rice: soaked for 30 minutes so the grains stay long and separate.
- Whole spices: cinnamon, cardamom, cloves, black cardamom, bay leaf and cumin.
- Bone-in chicken: gives the stock more flavour.
Tips for the best pulao
- Measure the stock accurately: about 1.5 cups of stock per cup of soaked rice.
- Do not stir the rice after it is covered.
- Rest the pot 10 minutes before opening.
Chicken Pulao Recipe (Pakistani Yakhni Pulao)
Chicken Pulao Recipe (Pakistani Yakhni Pulao)
Fragrant Pakistani chicken pulao cooked in a spiced yakhni (stock) with basmati rice, cumin and whole spices.
Ingredients
Method
- Heat the oil in a heavy pot and fry the onions until golden brown, about 12 minutes.
- Add the cumin and whole spices. Fry for 30 seconds.
- Add the chicken and ginger garlic paste and cook for 8 minutes until browned.
- Add the water and salt. Bring to a boil, cover and simmer for 25 minutes until the chicken is cooked. Leave the chicken and stock in the pot.
- Lift out the chicken and measure the stock; boil it down or top up with water to exactly 3 cups, then return the chicken. Bring to a boil with the chicken and green chilies.
- Drain the soaked rice and add it. Cook uncovered on high until the water level drops to the rice, about 6 minutes.
- Cover tightly and cook on the lowest heat for 12 to 15 minutes.
- Rest 10 minutes, then fluff gently with a fork and serve with raita.
Notes
If the rice is still hard, sprinkle 2 tbsp hot water, cover, and cook 5 more minutes.
Frequently asked questions
What is the difference between pulao and biryani?
Pulao is cooked in one pot with stock and is milder. Biryani is layered with a spicy masala and finished by steaming.
Can I use boneless chicken?
Yes, but the stock will be lighter. Add 2 chicken stock cubes for flavour.
Can I add vegetables?
Yes, peas and carrots can be added with the rice.
