Chicken Yakhni Pulao Recipe Balance of flavors
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Presenting a classic Yakhni Chicken Pulao recipe that’s truly hard to mess up! This recipe promises deep flavor tender chicken and fluffy rice. It’s also easy to double so you can serve it to guests with confidence. Tested to perfection!Slowly but lovingly, I’ve been chipping away at this Chicken Pulao recipe for years. Pulao (also spelled Pilau) a delicately spiced rice dish, is a tad behind (truthfully, very far behind) Chicken Biryani in popularity.These days I often make it for guests when I need a festive yet simple main dish that pairs well with just about everything.
Yakhni just means broth or stock. So Yakhni Pulao is made by simmering bone-in meat to create a broth which is then used to cook the rice.

Without Yakhni Pulao is a one-pot meal cooked in aromatics, protein or vegetables whole spices and water. Examples include Mutton Pulao Matar Pulao Chana Pulao or Instant Pot Chicken Pulao (which by the way is a wonderful weeknight stand-in for this more immersive Yakhni Pulao recipe.)

But dare I say the better way to make pulao is to make it with a proper Yakhni. Which yes takes an extra 25 minutes or so. But that’s a small price to pay for the depth of flavor the broth etches into each bite.

Whole spices: You’ll need coriander seeds cumin seeds black peppercorns cinnamon green cardamom black cardamom bay leaves and cloves. The ratio of the whole spices is balanced so that no one spice is detectable in the final broth. But as always if you’re missing a spice or two omit & proceed!
For tender chicken with maximum flavor you want to ensure it cooks in the gentlest heat possible. For more robust flavor you can allow it to rest for a couple hours or refrigerate up to 48 hours.
To prevent the cooked chicken from breaking while it’s sautéing (“bhunai“), make sure it’s just cooked but not falling off the bone. This takes my chicken around 20 minutes. When in doubt take a bite. If you could eat it as-is turn off the flame

How to Cook the Rice Perfectly
To start you want to ensure basic rice essentials such as gently washing the rice until the water runs clear and soaking according to the recipe. For the pot I’ve found a non-stick pots are the best at preventing the rice from sticking to the bottom. Once all this is in place here are a few tips to ensure perfect rice every time

Ingredients:
-Basmati Rice 1 and half kg (9Cups)
-Water 10 cups
-Chicken 1 kg
-Lehsan (Garlic)
-Adrak (Ginger)
-Pyaz (Onion) half kg
-Zeera (Cumin seeds)
-Sabut dhania (Coriander seeds)
-Hari elaichi (Green cardamom)
-Darchini (Cinnamon sticks)
-Laung (Cloves)
-Bari elaichi (Black cardamom) 2
-Namak (Salt) ½ tbs or to taste
-Sabut kali mirch (Black peppercorns)
-Green chillies

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