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A fragrant and aromatic one-pot rice dish where tender chicken and long-grain basmati rice are cooked in a flavorful chicken stock. This Mughlai classic is subtle, elegant, and perfect for a special meal.
Prepare Rice & Spice Potli
Prepare the Yakhni (Chicken Stock)
Sauté Aromatics & Prepare Birista
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A fragrant and aromatic one-pot rice dish where tender chicken and long-grain basmati rice are cooked in a flavorful chicken stock. This Mughlai classic is subtle, elegant, and perfect for a special meal.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 690.9 calories per serving with 38.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Chicken, Rice & Yakhni
Dum Cooking the Pulao
Garnish and Serve
Replace chicken with 500g of mutton pieces. Increase the stock cooking time to 45-60 minutes or until the mutton is tender.
Omit the chicken and use 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Prepare the yakhni by simmering the whole spices in water with some vegetable scraps for 20 minutes.
For a more royal aroma, add a few drops of kewra water or a pinch of saffron soaked in warm milk to the rice just before starting the 'dum' cooking process.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Cooking chicken with bones releases collagen and gelatin into the yakhni (broth), which is beneficial for joint, skin, and gut health.
Spices like fennel, coriander, and ginger not only add immense flavor but also possess digestive properties, helping to soothe the stomach and improve digestion.
The combination of complex carbohydrates from basmati rice and protein from chicken provides a steady release of energy, keeping you feeling full and energized for longer.
A serving of approximately 440g has around 650-750 calories. The exact count can vary based on the cut of chicken used (with or without skin) and the amount of ghee.
It can be a well-balanced meal, providing protein from chicken and carbohydrates from rice. The bone-in chicken broth is a good source of collagen. To make it healthier, use lean chicken cuts, control the ghee quantity, and pair it with a vegetable raita or salad to boost fiber intake.
The primary difference lies in the cooking method. In Pulao, rice and meat are cooked together in a measured amount of stock. In Biryani, rice is par-cooked separately and then layered with a separately cooked, spicier meat gravy before being steamed ('dum'). Pulao is typically milder in flavor compared to the more complex and robust Biryani.
Mushy rice is usually caused by excess liquid or overcooking. Ensure you use the precise 1:1.75 rice-to-yakhni ratio. Soaking the rice for 30 minutes is also vital. Avoid stirring the rice after adding the liquid and always let it rest for 10 minutes after cooking before fluffing.
Yes, you can add the whole spices directly into the stock. However, you will need to strain the stock very carefully to remove all the spices, which can be tedious. The potli is a convenient way to infuse flavor without having to pick out spices from the final dish.