Picture this: a fragrant pot of rice infused with tender chicken pieces, simmered to perfection in a blend of aromatic spices.

This is the essence of Chicken Yakhni Pulao, a dish that embodies the rich culinary heritage of South Asia. Originating from the Mughal era, this recipe has stood the test of time, captivating taste buds with its irresistible flavors and comforting warmth.

Despite its exotic name, Chicken Yakhni Pulao is surprisingly simple to prepare, making it an ideal choice for both novice and seasoned cooks alike.

With just a handful of ingredients and straightforward steps, you can recreate this classic dish in your own kitchen, transporting your senses to distant lands with every savory bite.

At its core, Chicken Yakhni Pulao is a celebration of wholesome ingredients coming together harmoniously to create a symphony of flavors.

From the succulent chicken pieces to the fragrant Basmati rice infused with aromatic spices, each component plays a vital role in elevating the dish to culinary greatness.

Expert Tip: To enhance the flavor of the pulao, toast the whole spices, such as cumin seeds, before adding them to the dish. This helps release their essential oils and intensify their aroma.

Ingredients

Chicken: Tender and juicy, chicken adds protein-rich goodness to the pulao, making it a hearty and satisfying meal.

Rice Basmati: Known for its slender grains and delicate aroma, Basmati rice forms the foundation of this dish, providing a light and fluffy texture.

Onion: Finely sliced onions lend a subtle sweetness and depth of flavor to the pulao, enhancing its overall taste profile.

Garlic: Minced garlic infuses the dish with a pungent and earthy aroma, complementing the other spices and ingredients.

Ginger: Grated ginger adds warmth and a hint of spiciness to the pulao, balancing out the flavors and adding depth.

Green Chilies: Chopped green chilies impart a subtle heat to the dish, awakening the taste buds and adding a touch of brightness.

Cumin Seeds: Cumin seeds release a nutty and peppery flavor when toasted, enhancing the overall savory profile of the pulao.

Coriander Powder: Ground coriander lends a citrusy and slightly sweet flavor to the dish, enhancing its aromatic complexity.

Garam Masala: A blend of aromatic spices, garam masala adds warmth and depth of flavor to the pulao, elevating it to new heights.

Turmeric Powder: Turmeric powder not only adds a vibrant golden hue to the dish but also imparts a subtle earthy flavor.

Salt: Essential for seasoning, salt brings out the natural flavors of the ingredients, ensuring a well-balanced and delicious pulao.

Vegetable Oil: Used for sautéing, vegetable oil adds richness and depth to the dish, allowing the flavors to meld together beautifully.

Peas: Frozen peas add a pop of color and sweetness to the pulao, enhancing its visual appeal and adding a burst of freshness.

Water: Water forms the base of the chicken broth (Yakhni), infusing the pulao with rich, savory flavors as it simmers.

Coriander: Fresh coriander leaves, used as a garnish, add a burst of freshness and vibrant color to the finished dish.

Expert Tip: For added richness, substitute ghee (clarified butter) for vegetable oil when sautéing the onions and spices. Ghee adds a nutty flavor and luxurious texture to the pulao.

Serving Suggestions

• Serve Chicken Yakhni Pulao hot, garnished with fresh coriander leaves for a pop of color and freshness.
• Accompany the pulao with a side of yogurt raita or cucumber salad to complement its rich flavors and add a cooling contrast.
• For an extra touch of indulgence, serve the pulao with a dollop of creamy yogurt or a drizzle of tangy lemon juice.
• Pair the pulao with your favorite Indian bread, such as naan or roti, for a complete and satisfying meal.
• Serve the pulao alongside traditional Indian condiments like mango chutney or lime pickle to enhance its flavor profile and add variety to the meal.

Expert Tip: For a vegetarian version of this dish, simply omit the chicken and increase the quantity of vegetables. You can use vegetable broth instead of water for added flavor.

Frequently Asked Questions

Can I use boneless chicken instead of bone-in chicken?

Yes, boneless chicken can be used in this recipe. Simply adjust the cooking time accordingly to ensure the chicken is cooked through.

Can I use brown rice instead of Basmati rice?

While Basmati rice is traditionally used for Chicken Yakhni Pulao, you can substitute brown rice for a healthier alternative. Keep in mind that brown rice may require a longer cooking time and additional liquid.

Can I make Chicken Yakhni Pulao in a pressure cooker?

Yes, you can make Chicken Yakhni Pulao in a pressure cooker for a quicker cooking time. Follow the same steps, adjusting the cooking time according to your pressure cooker’s instructions.

Can I add additional vegetables to the pulao?

Feel free to customize the recipe by adding your favorite vegetables, such as carrots, potatoes, or bell peppers. Simply adjust the cooking time to ensure the vegetables are tender.

How long can I store leftovers of Chicken Yakhni Pulao?

Leftover Chicken Yakhni Pulao can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Aloo Pulao
• Chicken Pulao
• Mutton Pulao
• Chana Pulao
• Chicken Yakhni

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Yakhni Pulao

by Nabeela Kauser

Whip up a storm in the kitchen with Chicken Yakhni Pulao—a gastronomic delight that promises a burst of flavours in every bite. It’s the perfect blend of comfort and complexity, not to mention an all-around showstopper at any meal.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 458 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Chicken
• ▢ 250 g Rice Basmati
• ▢ 1 Onion Finely sliced
• ▢ 2 cloves Garlic Minced
• ▢ 1- inch Ginger Grated
• ▢ 2 Green Chilies Chopped
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Salt To taste
• ▢ 2 tbsp Vegetable Oil
• ▢ 100 g Peas Frozen
• ▢ 1 litre Water
• ▢ Coriander For garnish

Instructions

• Wash the Basmati rice thoroughly in cold water and soak it in water for 30 minutes. Drain and set aside.
• In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
• Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.
• Add the chicken pieces and cook until they turn white on all sides.
• Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to blend with the chicken.
• Pour in 1 litre of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 20 minutes. This will create a flavourful chicken broth (Yakhni).
• Add the soaked and drained Basmati rice to the chicken broth. Stir well and add the frozen peas.
• Cover the pot and let it cook on low heat for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
• Fluff the Chicken Yakhni Pulao with a fork, garnish with fresh coriander leaves, and serve hot.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 458kcalCarbohydrates: 60gProtein: 18gFat: 16gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 648mgPotassium: 329mgFibre: 3gSugar: 3gVitamin A: 283IUVitamin C: 14mgVitamin D: 0.1µgCalcium: 57mgIron: 2mg

Keyword Chicken, Chicken Yakhni, Comfort Food, Cooking, Food, Pulao, Recipe, Rice

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