27/11/2025
Traditional Yakhni Pulao
A delicious and aromatic rice dish where the rice is cooked in a deeply flavorful, spiced chicken stock.
Yields: 4-6 servings
Prep time:20 minutes
Cook time:1 hour 15 minutes
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Ingredients
For the Chicken Stock (Yakhni):
· Chicken: ½ kg (500g), with bone-in pieces
· Chicken neck: 350 grams (optional, but adds great flavor)
· Water: 12 glasses (approximately 2.5 - 3 liters)
· Onion: 3 medium, roughly chopped
· Garlic cloves: 10-12, lightly crushed
· Cumin seeds: 1 tbsp
· Black cardamom: 2
· Black peppercorns: ½ tsp
· Cloves: ½ tsp
· Bay leaf: 1
· Cinnamon stick: 1 small piece
· Fennel seeds: 2 tbsp
· Coriander seeds: 2 tbsp
· Salt: 1 tbsp or to taste
For the Pulao:
· Basmati Rice: ½ kg (500g), soaked for 30 minutes
· Oil: ½ cup
· Onion: 2 medium, thinly sliced
· Ginger-garlic paste: 1 tbsp
· Yogurt: ¼ cup, well-whisked
· Bay leaf: 1
· Cinnamon stick: 1 small piece
· Cumin seeds: 1 tbsp
· Black cardamom: 1
· Black peppercorns: 6-7
· Cloves: 6-7
· Reserved Chicken Stock: 3 cups (from the yakhni)
· Salt: To taste (if needed)
· Red chilli flakes: 1 tsp (optional)
· Food color (yellow/orange): ¼ tsp mixed in 2 tbsp water (optional)
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Instructions
Part 1: Making the Yakhni (Chicken Stock)
1. Prepare the Spice Potli (Bag): Place the fennel seeds and coriander seeds in the center of a small piece of muslin cloth or cheesecloth. Bring the edges together to form a pouch (potli) and tie it securely with kitchen string.
2. Combine Ingredients: In a large pot, add the chicken pieces, chicken neck, 12 glasses of water, roughly chopped onions, crushed garlic cloves, cumin seeds, black cardamom, black peppercorns, cloves, bay leaf, and cinnamon stick.
3. Add the Potli: Submerge the prepared spice potli into the pot. Add 1 tablespoon of salt.
4. Boil the Stock: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium. Let it simmer, partially covered, for about 45-50 minutes, or until the stock has reduced to about half and the chicken is very tender.
5. Cook the Chicken: Add the main chicken pieces to the simmering stock and cook for an additional 10 minutes. (The necks can be discarded or used for another purpose as they have given up their flavor).
6. Strain the Stock: Turn off the heat. Carefully remove the chicken pieces with a slotted spoon and set them aside. Strain the stock through a fine-mesh strainer into a large bowl or another pot. You should have a clear, flavorful yakhni. Discard the solids and the spice potli. Reserve 3 cups of this stock for the pulao.
Part 2: Assembling and Cooking the Pulao
1. Sauté Aromatics: In a separate, heavy-bottomed pot (which you will use for the pulao), heat the oil over medium heat. Add the sliced onions and fry, stirring frequently, until they turn a deep golden brown. Remove half of the fried onions and set aside for garnishing.
2. Tarka (Tempering): To the remaining onions and oil in the pot, add the bay leaf, cinnamon stick, cumin seeds, black cardamom, black peppercorns, and cloves. Sauté for 30 seconds until fragrant.
3. Add Chicken and Paste: Add the reserved cooked chicken pieces and the ginger-garlic paste. Sauté for 2-3 minutes until the raw smell of the paste disappears.
4. Add Yogurt: Add the whisked yogurt and optional red chilli flakes. Cook, stirring constantly, until the yogurt is well incorporated and the oil starts to separate from the mixture, about 5-7 minutes.
5. Add Stock and Rice: Pour in the 3 cups of reserved chicken stock. Bring it to a rolling boil. Drain the soaked rice and add it to the boiling stock. Add salt only if needed (remember the stock is already seasoned). Gently stir to combine.
6. Cook the Pulao: Once the water returns to a boil, reduce the heat to the lowest possible setting. If using, drizzle the dissolved food color over the rice.
7. Dum (Steam Cook): Cover the pot with a tight-fitting lid. You can place a clean kitchen towel between the pot and the lid to trap the steam. Let the rice cook on low heat for 15-20 minutes.
8. Rest and Serve: After 20 minutes, turn off the heat. Do not open the lid immediately. Let the pot rest, covered, for another 10-15 minutes. This allows the rice to finish steaming and become perfectly fluffy.
9. Final Touch: Gently fluff the rice with a fork. Transfer to a serving platter, garnish with the reserved fried onions, and serve hot.
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Enjoy your delicious, traditional Yakhni Pulao
