Chicken Yakhni Pulao

Ingredients

• 1 kg chicken (For the stock)
• 4.5 cup water (For the stock)
• 1 small onion (For the stock)
• 1 tbsp garlic (For the stock)
• ginger (1 small piece; for the stock)
• 3 green chilies (For the stock)
• 1 tbsp salt (For the stock)
• 1 tbsp cumin seeds (Zeera; for the stock)
• 1 tbsp coriander seeds (Sabut dhania; for the stock)
• 0.5 tsp black peppercorns (For the stock)
• 0.5 tsp black pepper powder (For the stock)
• 1 bay leaf (Tez pata)
• 3 green cardamoms (For the stock)
• 1 black cardamom (For the stock)
• 2 cloves (Laung)
• 1 cinnamon stick (Darchini)
• 0.5 cup oil (For the pulao)
• 3 tbsp ghee (For the pulao)
• 2 medium onions (For the pulao)
• prepared chicken (Chicken from the yakhni)
• 1 tbsp ginger-garlic paste (For the pulao)
• 1 tbsp crushed red chili (Kutti lal mirch)
• salt (To taste; for the pulao)
• 1 large tomato (For the pulao)
• 4 green chilies (Chopped; for the pulao)
• prepared yakhni (Use the prepared chicken stock)
• basmati rice (Soaked; quantity not stated)
• fresh coriander (For garnish)
• crispy brown onions (For garnish)
• green chilies (For garnish)
• tamarind pulp (Mentioned in the spoken transcript as important for flavor; quantity not stated)
• pulao masala (Optional addition mentioned in the spoken transcript; quantity not stated)

Steps

1. 1

   Combine the chicken, water, small onion, garlic, ginger, three green chilies, salt, cumin seeds, coriander seeds, black peppercorns, black pepper powder, bay leaf, green cardamoms, black cardamom, cloves, and cinnamon stick in a pot.

2. 2

   Simmer until the chicken is tender and the stock is infused with the spices. Remove the prepared chicken and reserve the yakhni.

3. 3

   Heat the oil and ghee in a separate pot for the pulao.

4. 4

   Add the two medium onions and cook them until browned to the desired color.

5. 5

   Add the ginger-garlic paste, crushed red chili, and salt to taste. The spoken transcript also mentions optional pulao masala and tamarind pulp, but gives no quantities for either.

6. 6

   Add the large tomato and four chopped green chilies, then cook them together until incorporated.

7. 7

   Add the prepared chicken from the yakhni and the prepared yakhni.

8. 8

   Add the soaked basmati rice and cook everything together until the rice absorbs most of the stock.

9. 9

   Bring the mixture to a boil over high heat until the water is mostly absorbed.

10. 10

    Cover the pot and cook over the lowest flame for 12–15 minutes, until the pulao is fluffy.

11. 11

    Garnish with fresh coriander, crispy brown onions, and green chilies before serving.

Notes

The source does not state the quantity of basmati rice or provide an exact simmering time for the stock. The spoken transcript additionally mentions tamarind pulp and optional pulao masala without quantities; these are retained as optional, low-confidence additions.

Nutrition per serving

• main
• Pakistani
• South Asian
• chicken
• rice
• one-pot
• family lunch
• spiced