Pakistani Chicken Pulao (Yakhni Pulao)
Aromatic basmati rice cooked in a delicately spiced chicken broth — a one-pot Pakistani classic, simpler than biryani but equally beloved.
About This Recipe
Yakhni pulao differs from biryani in its philosophy: the rice is cooked directly in the meat's strained aromatic broth (yakhni), absorbing every drop of flavour. The result is more delicate than biryani, with the spices providing a quiet, deep complexity rather than bold layers. It is the dish for weekend lunches, religious gatherings and quiet family dinners.
Ingredients
Serves 6
- 800 gchicken(bone-in, cut into pieces)
- 500 gbasmati rice(soaked 30 min)
- 2 largeonions(thinly sliced)
- 1 tbspginger-garlic paste
- 200 gyoghurt
- 100 mlghee
- Yakhni spice bundle (in muslin):
- 2 tbspcoriander seeds
- 1 tbspfennel seeds
- 1 tbspcumin seeds
- 4 podsblack cardamom
- 1 stickcinnamon
- 6cloves
- 8black peppercorns
- 2bay leaves
- 1 thumbginger(sliced)
- 1.5 Lwater
- 1.5 tspsalt
Instructions
- 1
Make yakhni
Tie spices and ginger in muslin. Place in pot with chicken, water and salt. Simmer 25 min until chicken is cooked. Lift out chicken; reserve. Strain broth — keep both broth and the chicken.
- 2
Brown onions
In the same pot, fry sliced onions in ghee 12 min until deep golden brown.
- 3
Build masala
Add ginger-garlic paste, then chicken pieces. Stir 2 minutes. Add yoghurt and cook 5 minutes until oil separates.
- 4
Add rice and broth
Drain soaked rice and tip in. Stir 2 minutes. Pour in 800ml of the yakhni broth. Taste — should be slightly salty (rice will absorb).
- 5
Cook covered
Bring to a strong boil. Reduce to lowest heat, cover tightly. Cook 18 minutes without lifting the lid.
- 6
Rest
Turn off heat. Rest covered 10 minutes.
- 7
Serve
Fluff gently with a fork. Serve with raita, fresh chutney and salad.
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Pro Tips
- →
The right broth-to-rice ratio is critical: 1.6 cups liquid per 1 cup soaked rice.
- →
Don't peek during the 18 minute cook — the steam needs to circulate.
Variations
- •
Beef pulao — increase yakhni cooking time to 90 min
- •
Mutton pulao — same as beef, classic celebration version
- •
Add 50g raisins and 50g cashews fried in ghee on top
Storage
Refrigerate up to 3 days. Reheat covered with a splash of water on low heat.
History & Origin
Pulao is the Persian ancestor of biryani — brought to South Asia by the Mughals and refined in Lahore and Lucknow. Pakistani yakhni pulao remains closer to the Persian original than biryani, with delicate spicing and the characteristic technique of cooking rice in strained meat broth.
Frequently Asked Questions
Pulao vs biryani — what's the difference?
Pulao is one-pot with rice cooked in broth. Biryani is layered with separately cooked rice and a thick masala underneath.
Can I skip the muslin bundle?
Yes — add spices loose, but you'll need to strain or pick them out before adding rice.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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