Chicken Yakhni Pulao is one of the most comforting and flavorful rice dishes you can make at home. Made with fragrant basmati rice cooked in a rich chicken broth (yakhni), this dish is light, aromatic, and full of traditional Pakistani flavors.
From my kitchen dil se, this recipe is simple, authentic, and perfect for everyday meals or special family gatherings.
Growing up, Chicken Yakhni Pulao was always that dish that brought calm and comfort to the table.
Not too spicy, not too heavy — just perfectly balanced.
The aroma of whole spices, the softness of rice, and that rich yakhni flavor… it’s something that instantly feels like home.
Unlike biryani, this pulao is subtle, elegant, and all about depth of flavor.
WHY YOU’LL LOVE THIS RECIPE
- Super light yet flavorful
- Perfect one-pot meal
- Great for guests or everyday cooking
- Less spicy than biryani (kid-friendly!)
- Each grain of rice is separate and infused with flavor
WHAT IS CHICKEN YAKHNI PULAO? (SEO BOOST SECTION)
Chicken Yakhni Pulao is a traditional rice dish where basmati rice is cooked in a flavorful chicken broth called yakhni. The broth is made by simmering chicken with whole spices like cinnamon, cardamom, and cloves, which gives the rice deep aroma and taste.
INGREDIENTS
- Chicken (bone-in for best flavor)
- Basmati rice
- Onion
- Ginger & garlic
- Whole spices (cardamom, cloves, cinnamon, bay leaf, black pepper)
- Yogurt
- Green chilies
- Oil or ghee
- Salt
STEP-BY-STEP
- Prepare yakhni by boiling chicken with whole spices.
- Strain the broth and keep chicken aside.
- Fry onions until golden.
- Add chicken, yogurt, and spices.
- Add rice + measured yakhni.
- Cook until water absorbs.
- Dum on low heat for perfect texture.
LOVE THIS RECIPE?
Try my Punjabi Mutton Yakhni Pulao for a richer, more traditional flavor — perfect for dawat or special meals.
PRO TIPS
- Always use bone-in chicken for rich yakhni
- Do NOT overcook rice — keep grains separate
- Use good quality basmati rice
- Let it rest 10 minutes before serving
- Add fried onions for extra flavor
WHAT TO SERVE WITH YAKHNI PULAO
- Raita (must!)
- Fresh salad
- Lemon wedges
- Pickle (achar)
I highly recommend serving it with my Palak Gosht (Spinach & Mutton Curry) — one of my most loved recipes. The combination is comforting, balanced, and full of traditional flavors.
STORAGE & MAKE AHEAD
- Store in fridge for up to 3 days
- Reheat with a splash of water
- Can freeze for up to 1 month
FAQs
1. What is yakhni in pulao?
Yakhni is a flavorful broth made by cooking chicken or meat with whole spices.
2. What is the difference between pulao and biryani?
Pulao is lighter and cooked in one pot, while biryani is layered and more spicy.
3. Why is my pulao sticky?
Too much water or overcooking rice can make it sticky.
4. Can I use boneless chicken?
Yes, but bone-in gives much better flavor.
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Chicken Yakhni Pulao
Ingredients
For YAKHNI
- 2.5 lbs Chicken
- 6 cups Water
- 2-3 inches Ginger
- 1 bulb Garlic
- 1 Cinnamon stick
- 6-8 Cloves
- 8-10 Black pepper
- 2 Star anise
- 2 Black cardamoms
- 6-7 Green cardamoms
- 1-2 Mace (jaifal)
- Salt to taste
- 2-3 Bay leaves
Pulao
- 1 mediun Onion
- 3/4 cup Oil
- 1 Tomato
- 3-4 Green chilies
- Salt to taste
- 1 tbsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Nutmeg powder (jaivitri)
Instructions
Chicken Stock (YAKHNI)
- In a pot, add chicken, water and all the whole spices.
- Bring it to boil, cover and let it cook for 20-30 mins.
- After 20-30 mins, when the stock (yakhni) is ready, take out the chicken pieces and strain the stock and keep chicken and stock aside.
Pulao
- Soak rice for 30 mins.
- In a pan, add oil and fry the onions until they turn brown.
- Give a splash of water, add chopped tomatoes, spices, and green chilies.
- Mix and let it cook for 5-10 mins on medium heat to soften the onions, so they blend in easily in the pulao.
- After 30 mins, soaked rice has absorbed the water and are ready to cook. Drain the water.
- Next add the chicken, cook for a minute and add the prepared stock (yakhni).
- Bring it to boil and add the soaked rice in it.
- Cook the rice until water has reduced.
- Bring the heat to lowest temperature, seal the pot using kitchen towel and let is simmer (DUM) for 20-30 minutes.
- After 30 mins, mix the pulao using gentle hands and serve.
- Garnish with cilantro (dhaniya) and green chilies. I personally don't like it, so I am not adding any garnishes on the pulao.
- Eat with chutney, raita, kababs, salad, korma or enjoy it plain 🙂