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Chicken Pulao Recipe (Pakistani Yakhni Pulao)

Fragrant Pakistani chicken pulao cooked in a spiced yakhni (stock) with basmati rice, cumin and whole spices.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cup basmati rice soaked 30 minutes
  • 750 g chicken bone-in pieces
  • 0.5 cup oil
  • 2 large onions sliced
  • 1 tbsp ginger garlic paste
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp salt taste the stock before adding rice; it should taste slightly over-salted
  • 4 green chilies whole
  • 4 cup hot water for the stock

Method
 

  1. Heat the oil in a heavy pot and fry the onions until golden brown, about 12 minutes.
  2. Add the cumin and whole spices. Fry for 30 seconds.
  3. Add the chicken and ginger garlic paste and cook for 8 minutes until browned.
  4. 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.
  5. 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.
  6. Drain the soaked rice and add it. Cook uncovered on high until the water level drops to the rice, about 6 minutes.
  7. Cover tightly and cook on the lowest heat for 12 to 15 minutes.
  8. 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.