Few dishes say “ghar ka khana” like a pot of chicken yakhni pulao. Unlike biryani, pulao is gentle and aromatic: the rice is cooked in a rich chicken stock (yakhni), so every grain carries the flavour of whole spices, fennel and coriander seeds. This yakhni pulao recipe is written for Pakistani home kitchens and explains the small details that make the difference between sticky, mushy rice and long, separate grains.
Whether you want a light Sunday lunch, a dish for guests or something comforting on a cold winter evening, this chicken pulao recipe (yakhni pulao banane ka tareeqa) works every time once you understand the rice-to-stock ratio and the dum.
Ingredients for Chicken Yakhni Pulao (Serves 5–6)
| Ingredient | Quantity |
|---|---|
| Chicken (with bones, cut in pieces) | 1 kg |
| Basmati or sela rice | 3 cups (about 500 g) |
| Water (for yakhni) | 8–9 cups |
| Onions (thinly sliced) | 2 medium |
| Garlic cloves | 8–10 |
| Ginger | 1 thumb-sized piece |
| Fennel seeds (saunf) | 1 tbsp |
| Whole coriander seeds (sabut dhania) | 1 tbsp |
| Whole spices | 2 black cardamoms, 4 green cardamoms, 6–8 cloves, 1 cinnamon stick, 10 black peppercorns, 2 bay leaves |
| Cumin seeds (zeera) | 1 tsp |
| Yogurt | 1/2 cup |
| Green chillies | 4–5 whole |
| Oil or ghee | 1/2 cup |
| Salt | To taste (about 1.5 tbsp in total) |
Tip: bone-in chicken gives a much richer yakhni than boneless pieces. Adding a few chicken neck or back pieces to the stock makes it even better.
Choosing and Soaking the Rice
Good pulao starts with good rice. Long-grain basmati gives a soft, fragrant pulao, while sela (parboiled) rice is more forgiving and stays separate even if you add a little extra water. Both are widely available in Pakistan.
- Wash the rice gently 3–4 times until the water runs almost clear. This removes extra starch.
- Soak basmati for 30–40 minutes and sela rice for 1–2 hours.
- Drain the rice well just before adding it to the pot.
Step 1: How to Make the Yakhni (Chicken Stock)
The yakhni is the soul of this dish, so give it time.
- Tie the fennel seeds, coriander seeds, 4–5 garlic cloves, half the ginger and a few peppercorns in a muslin cloth to make a potli. (You can also add them loose and strain the stock later.)
- Put the chicken, potli, half an onion, salt and 8–9 cups of water in a large pot.
- Bring to a boil, remove the foam that rises to the top, then cover and simmer on low heat for 30–40 minutes until the chicken is tender.
- Remove the potli and squeeze it into the pot. Take out the chicken pieces and keep them aside. Measure the stock: you need about 4.5 cups for 3 cups of soaked rice.
Step 2: How to Cook the Pulao
| Step | What to do | Time |
|---|---|---|
| 1 | Heat oil or ghee and fry the remaining sliced onions until light golden. | 8–10 min |
| 2 | Add cumin and the whole spices; fry until fragrant. | 1 min |
| 3 | Add the remaining crushed garlic and ginger; fry briefly. | 1 min |
| 4 | Add the boiled chicken and yogurt; fry until the oil separates. | 5–7 min |
| 5 | Pour in the measured yakhni and green chillies; taste and adjust salt (slightly salty is right). | Bring to boil |
| 6 | Add the drained rice and cook on high heat until most of the water dries and small holes appear on top. | 8–10 min |
Do not stir the rice too much once it is in the pot. Stirring breaks the grains. If needed, gently fold once from the sides.
Step 3: Give It Dum
Dum is slow steaming that finishes the rice. Cover the pot with a tight lid (you can wrap the lid in a clean cloth or seal it with foil). Place the pot on a tawa over the lowest flame, or simply lower the flame to the minimum, and leave it for 12–15 minutes. Turn off the heat and let it rest for another 5 minutes before opening.
Tips for the Perfect Yakhni Pulao Recipe
- Ratio matters: for soaked rice, use roughly 1.5 cups of yakhni for each cup of rice. Sela rice may need a little more.
- Season the stock well: the rice absorbs salt, so the stock should taste slightly salty before you add rice.
- Light colour, rich taste: traditional yakhni pulao is pale golden. Do not over-brown the onions if you want the classic look.
- Lemon trick: a few drops of lemon juice in the water help keep grains white and separate.
- Save gas: make the yakhni in a pressure cooker (about 10–12 minutes after the whistle).
Serving Ideas
Serve chicken yakhni pulao with fresh raita (zeera or podina), kachumber salad, shami kebabs or chutney. It is also a popular dish for dawats, especially alongside a simple daal or korma. Leftovers reheat well with a sprinkle of water in a covered pan.
FAQs
What is the difference between pulao and biryani?
In pulao, rice is cooked in the meat stock with mild spices. In biryani, partly boiled rice is layered with a spicy masala and steamed. Pulao is lighter and more aromatic.
How much water is needed for 1 kg rice in yakhni pulao?
About 9 cups (roughly 2.1 litres) of yakhni for 1 kg of soaked basmati. Adjust a little for sela rice and your pot.
Can I make yakhni pulao with beef or mutton?
Yes. Mutton or beef yakhni pulao is very popular, especially in Peshawar and Karachi. Simmer the meat longer (1.5–2 hours, or use a pressure cooker).
Why does my pulao become sticky?
Usually because of too much water, not washing the rice well, or stirring too much. Measure the stock and fold gently.
Which rice is best for pulao in Pakistan?
Aged long-grain basmati or sela rice from a trusted brand works best.
Try this yakhni pulao recipe this week and tell us how it turned out. Do you add peas, carrots or chickpeas to your pulao? Share your family’s version in the comments.
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