Why did my yogurt split in the pot?

It usually splits if added on high heat or without whisking. Lower the heat first and stir the yogurt in gently until it emulsifies.

How do I know when to cover the pulao for dum?

Cover it when most of the liquid has reduced and you see small steam holes on the surface; that means the rice is ready to finish on low heat.

Can I use store-bought chicken stock instead of making yakhni?

You can, but the flavor will be less authentic and less delicate. Homemade yakhni gives the pulao its signature light, spiced depth.

What is the best rice for this pulao?

Aged basmati rice works best because it stays long, fragrant, and separate after soaking and dum cooking.

How should I store and reheat leftovers?

Cool and refrigerate leftovers in an airtight container, then reheat covered on low heat with a small splash of water so the rice does not dry out.

Home / Recipes / north_indian / Chicken Yakhni Pulao

north_indianMediumnon vegetariangluten freenut freesoy free

Chicken Yakhni Pulao

RATING

4.6/5(147)

TASTE SCORE

9/10

Fragrant basmati rice cooked in a light chicken stock with whole spices, yogurt, and tender pieces of chicken. This North Indian pulao is delicately spiced, comforting, and perfect when you want a meal that feels rich without being too heavy.

PREP

20m

COOK

45m

SERVES

1 KATORI

560 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and prep the ingredients.
1.Rinse the basmati rice gently until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Slice the onion, slit the green chili, chop the coriander leaves, and keep the yogurt whisked.
boil · ~30 min
Make the yakhni.
1.Add chicken, water, 1 bay leaf, 2 green cardamom, 2 cloves, 4 black peppercorns, half the cinnamon, black cardamom, and 0.25 tsp salt to a pot.
2.Bring it to a boil, then lower the heat and simmer until the chicken is just cooked and the stock smells fragrant.
3.Lift out the chicken pieces and strain the stock. Keep both ready for the pulao.
TIPA clear stock gives the pulao a cleaner taste, so strain out all the whole spices.
saute · ~10 min
Cook the onion base.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds, the remaining bay leaf, green cardamom, cloves, black peppercorns, and cinnamon.
3.Add sliced onion and cook until light golden.
4.Stir in ginger-garlic paste and green chili, then cook until the raw smell goes away.
TIPDo not darken the onions too much or the pulao will lose its light color.
saute · ~5 min
Add the chicken and yogurt.
Add the boiled chicken pieces and mix for 2 minutes. Lower the heat, add the whisked yogurt, and cook gently until it coats the chicken without splitting.
mix · ~3 min
Add the rice and yakhni.
Add the drained basmati rice and fold gently so the grains are coated in the masala. Pour in 3 cups of the strained yakhni, add the remaining salt, coriander leaves, mint, and lemon juice, then mix once.
TIPUse measured stock so the rice cooks fluffy and separate, not wet.
boil · ~8 min
Bring the pulao to a boil.
Cook uncovered on medium heat until the liquid reduces and small steam holes appear on the surface.
steam · ~15 min
Cover and cook on low heat.
Cover the pot tightly and cook on very low heat until the rice is tender and the chicken is fully infused with the yakhni flavor.
TIPKeep the heat low during dum so the bottom does not catch before the rice finishes cooking.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
serve
Serve the chicken yakhni pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Simmer the chicken only until just cooked for the yakhni; overcooked chicken can turn stringy during the final dum.
2
Strain the stock well so no whole spices or scum remain; this keeps the pulao clean-tasting and light in color.
3
Cook the onions only to light golden, not deep brown, or the pulao will taste heavier and look darker.
4
Lower the heat before adding yogurt and stir continuously so it blends smoothly instead of splitting.
5
Use exactly measured yakhni when adding the rice; too much liquid will make the basmati soft and sticky.
6
When steam holes appear on top, stop stirring and begin dum cooking so the rice grains stay long and separate.
7
Rest the pulao for 10 minutes before fluffing; this helps the rice finish setting without breaking.