Years ago, when I first tasted Chicken Yakhni Pulao at a friend's house, I was pleasantly surprised by its subtle aroma and rich flavour. Each grain of rice seemed infused with the perfect notes from the warm spices, making each spoonful a delightful experience. Curious about the recipe, I asked my friend how she made it and quietly made a note in my memory. The following weekend, I decided to try my hand at it. Although the list of ingredients appeared elaborate, preparing this Pulao turned out to be quite simple and effortless. Yakhni, being such a versatile component, can easily enhance soups, curries, and more. When used as the main ingredient in a dish, however, the Yakhni truly shines!
I used to make this dish with basmati rice, just like I did with other pulao recipes, until I discovered how beautifully Tulaipanji rice works for this dish. The combination of different spices perfectly complemented the aroma of Tulaipanji rice, enhancing the overall flavour profile of the Yakhni.This unique aroma evokes a sense of comfort as you savour each bite. Tulaipanji, an ancient rice variety from Bengal, is not only a superior choice over basmati for any pulao but also offers greater nutritional value due to its higher protein content. Additionally, this rice is aromatic, less starchy, and easy to digest. Tulaipanji rice from Earth Story Farms is one of my favorite products in their complete range of rice varieties that they source directly from farmers.
This recipe is quick and festive-friendly. It requires minimal preparation—just gather the spices, and the Pulao will be ready in no time. It’s a crowd-pleaser; every guest I've served it to has loved this dish. When cooked in Desi Cow Ghee, the aroma becomes even more delightful. Tempering the spices in high-quality ghee, like that from Earth Story Farms, releases an incredible scent that fills the kitchen. I love this ghee for its flowy texture and the nutritional benefits it adds to my dishes. Pure ghee is also an immunity booster, making it an essential addition to our meals.
I hope you enjoy making this tasty and flavourful pulao during the festive time for your family and friends!
Chicken Yakhni Pulao
Serves: 4
Ingredients
For Chicken
● Chicken- 700g (curry cut)
● Water- 1litre
● Onion- 1 large (cut into halves)
● Ginger 1”- 2 pieces
● Garlic cloves- 10-12
● Green chillies- 4-5 (halved)
● Ghee- 1½ tbsp
● Salt to taste
Whole spices
● Whole black peppercorns- 1 tsp
● Black cardamoms- 2 (lightly crushed)
● Green cardamoms- 5 (lightly crushed)
● Cloves- 6
● Star anise- 1
● Cinnamon sticks 1”- 3 pieces
● Cumin seeds- ½ tsp
For Pulao
● Tulaipanji rice- 400g
● Curd- 200gGhee- 1½ tbsp
● Ghee- 4 tbsp
● Salt to taste
● Birista (crispy fried onions)- For garnishing
Whole spices
● Green cardamoms- 5 (lightly crushed)
● Cinnamon sticks 1”- 3 pieces
● Cloves- 6
Method
For Chicken
Heat ghee in a cooker and temper with the listed whole spices, quickly stir for a few seconds over medium heat.
Add chicken, salt, water, onion, ginger-garlic, and green chillies, mix well and pressure cook for 2 whistles. Open the lid of the cooker after the pressure gets released on its own. Keep the chicken pieces separate, strain the stock, and discard the cooked spices and other residues. The chicken stock is the aromatic Yakhni that we will need to cook the rice.
For Pulao
Heat ghee in a deep bottomed pan, and temper with the listed whole spices, quickly stir for a few seconds over medium heat.
Add curd, and mix well.
Add the chicken stock, washed rice, and salt, mix well. Next, add the cooked chicken pieces, mix well, cover and cook until the rice is done, keep stirring gently in-between for 2-3 times.
Turn off the heat, transfer the delicious Chicken Yakhni Pulao to a serving bowl. Serve hot with raita and onion slices on the side, enjoy!
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.