Savor the rich flavors and enticing aroma of Homemade Pakistani-Style Chicken Pulao (Yakhni Pulao). With our easy-to-follow guide, both beginners and seasoned cooks can create this delightful dish, featuring tender chicken, fragrant rice, and a perfectly balanced taste.
WHAT IS CHICKEN PULAO?
If you’re looking for a flavorful Pakistani main dish recipe, Homemade Pakistani-Style Chicken Pulao (Yakhni Pulao) is the perfect choice! This timeless dish delights the senses with its rich flavors and aromas.
For this chicken recipe, I suggest using chicken leg quarters, as they tend to be juicier than other parts. However, chicken thighs or breasts can be used just as effectively.
Unlike other variations, it relies on a fragrant chicken broth (yakhni) infused with whole spices, fresh ginger, and garlic, skipping powdered spices for a truly authentic taste.
Chicken Pulao is my absolute favorite Pulao recipe. This Pakistani recipe has been a hit at many of my dinner parties.
In fact, as I write this blog post, I’ve decided to make Chicken Pulao for dinner tomorrow—it’s such a simple and convenient weeknight option, much like Vegetable Pulao and Matar Pulao.
WHAT IS YAKINI?
Yakhni, a savory stock or broth, serves as the flavorful base for Pulao. Chicken is simmered in water alongside two pouches—one containing whole spices and the other filled with fresh ginger and garlic.
This aromatic broth elevates the taste of the dish and is an essential component in many Pakistani recipes, particularly Chicken Pulao, Beef Pulao, or Mutton Pulao.
DIFFERENCE BETWEEN CHICKEN PULAO AND CHICKEN BIRYANI?
Chicken Biryani is known for its bold, spicy flavors, while Chicken Pulao offers a more delicate taste. Biryani features a rich, flavorful gravy, whereas Pulao is prepared with an aromatic yakhni broth.
In Biryani, the rice and gravy are layered separately, whereas in Pulao, the rice is cooked together with the yakhni.
HOW TO GET THE PERFECT RICE FOR PULAO?
For Pulao, the perfect ratio is 1 cup of rice to 2 cups of water. The rice absorbs the chicken stock as it cooks, making it flavorful. In Biryani, the rice is boiled until it's 80% cooked, then drained and layered with the spiced gravy.
INGREDIENTS
- Chicken- While chicken quarters are highly recommended, boneless chicken can be effortlessly used as a substitute.
- Whole spices- one bag of whole spices infused in boiled water.
- Onion- I used red onion but white works well as well.
HOW TO MAKE CHICKEN PULAO?
Boil water and add muslin bags.
Add chicken.
Cover the lid and then let it cook until tender.
Add stock.
Next add rice.
Done and Enjoy!
WHAT TO EAT PULAO WITH?
Chicken Pulao is served with green chutney raita or cilantro and tomato raita, and a side of Kachumber.
HOW TO STORE THE PULAO?
Freezing Pulao is not recommended, but if stored in an airtight container in the refrigerator, it can stay fresh for 2-4 days.
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Let's Make Chicken Pulao!!!
Homemade Pakistani-Style Chicken Pulao (Yakhni Pulao)
Ingredients
Muslin bag #1
- 2 tbsp fennel seeds
- 4 tbsp coriander seeds
- 1 cinnamon stick
- 2 bay leaves
- 3 black cardamom
Muslin bag #2
- 5 inch ginger roughly chopped
- 30 cloves garlic
Chicken Pulao
- 1 lbs chicken
- 2 cups basmati rice
- 4 cups water
- 1½ tsp kosher salt or as needed
- 1 medium onion finely sliced
- 6 tbsp yogurt
- 1 green pepper
- ⅓ cup olive oil
- 4 tbsp ginger garlic paste
Whole spices
- 1 tsp cumin seeds
- 4 green cardamoms
- 5 cloves
- 6 black peppercorns
Instructions
- Thoroughly wash basmati rice and soak in water for 30 minute.
- Drain rice and discard the water from the rice, set aside.
- In medium pot, on medium heat, add water, let it heat up and bring it to boil.
- Add the two muslin bags with their appropriate content.
- Next add chicken and mix.
- Cover the lid and let it cook for 15-20 minutes until the chicken is tender.
- When the chicken is cooked, turn off the stove.
- Set aside.
- In a separate pot, on medium heat, add oil.
- Let it heat up.
- Add onion, sauté until brown.
- Next add the whole spices.
- Now add the ginger garlic paste.
- Add the chicken only.
- Mix well.
- Add the yogurt and mix well.
- Now add salt and mix well.
- Add the stock from the other pot.
- Make sure stock is 4 cups or not add some water until stock is 4 cups.
- Let it cook for 30 seconds and mix well.
- Add rice and mix lightly.
- Let it cook for few minutes, remember you're still cooking on medium heat.
- Cover the lid.
- Let it cook for 10 minutes on medium heat.
- When the water disappears cover the lid again.
- Get the pot off the stove, then place the tawa on the stove.
- Place the pot on the stove.
- Place the lid on top of the pot.
- Turn the stove on high for 2 minute, then medium for 5 minutes, and low for 15 minutes.
- Turn off the stove.
- Enjoy with raita or chutney.
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