Yakhni pulao is a mouth-watering pulao recipe made with flavorful Indian spices. This delicious pulao recipe is made with basmati rice cooked in chicken stock and a medley of Indian spices. To make it healthy we have used brown rice and usually, this traditional recipe is made with mutton but we have made it healthier by using chicken. Using brown rice makes this recipe a healthier alternative as brown rice is high in fiber and keep you satiated for long and chicken is a better source of protein as compared to mutton. The origin of Yakhni Pulao lies apparently in Persia and it was introduced to us Indians by the Mughal rulers So dig into this yummy recipe without worrying about your diet. The uniqueness of this recipe lies in cooking the rice in chicken stock which gives it a royal flavor. This recipe is also known as Kashmiri yakhni pulao, Kashmiri pulao, Lucknowi pulao, Chicken yakhni. Treat your friends and family with this exotic recipe and let us know in the comment section on how they liked it 😀

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Yakhni Pulao

Ingredients

  • 200 grams chicken curry cut
  • 100 grams chicken bones
  • ½ cup brown basmati rice soaked for 30 mins
  • 2 tbsp ghee
  • ½ inch ginger crushed
  • 3 cloves garlic crushed
  • ½ cup onion sliced
  • 2 green chilies slit
  • 2 bay leaf
  • 2 no ½ inch cinnamon
  • 1 black cardamom
  • 2 green cardamom
  • 4 peppercorn
  • 5 cloves
  • 1 tbsp ginger garlic paste
  • 1 tsp salt
  • ½ cup curd
  • 2 to 3 drops kewra essence
  • ½ tsp black pepper powder

Instructions

  1. Heat 1 tsp ghee and add 1 cinnamon stick, black cardamom, 1 bay leaf, peppercorn, 2 cloves, crushed ginger garlic, and let them crackle.
  2. Add the chicken bones and 1/2 tsp salt and saute till the chicken gets brown.
  3. Add 4 cups water and cook for about an hour on slow fame.
  4. Once done strain the stock and keep aside.
  5. In another pot heat the remaining ghee and add the remaining whole spices and let them crackle.
  6. Add onions and green chilies and fry till they turn translucent.
  7. Add ginger garlic paste and saute till the raw aroma goes away.
  8. Add chicken with pepper powder, salt and saute for 5 mins.
  9. Add curd and kewra essence, mix and cook till oil separates.
  10. Add the stock and let it come to a boil.
  11. Add the rice and mix, cover and cook till the rice and chicken is cooked.

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