How to make Yakhni Pulao - Chicken and rice cooked with whole garam masala, yogurt and other masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

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Yakhni Pulao

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Yakhni Pulao checkout Chicken Pulao, Chicken Pulao, Chicken and Sausage Jambalaya, Chicken Biryani . You can also find more Rice recipes like Nasi Lamek, Carrot-Coconut Rice, Chinese Tomato Egg Drop Rice, Chanar Pulao .

Yakhni Pulao Recipe Card

Yakhni Pulao

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Yakhni Pulao Recipe

  • Chicken cut into 2 inch pieces 600 grams

  • Basmati rice soaked 1 1/2

  • Oil 2 tablespoon

  • Cloves 4-5

  • Black cardamoms 4

  • Star anise 1

  • Green cardamoms 4-5

  • Cinnamon 2 one-inch

  • Bay leaves 4

  • Black peppercorns 1 tablespo

  • Deep fried onions 1/2 cup

  • Ginger-garlic paste 1 tablespoon

  • Coriander seeds 2 tablespoons

  • Fennel seeds (saunf) 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Chicken stock cubes 2

  • Yogurt 1/2 cup

  • Salt to taste


Step 1

Heat oil in a deep non stick pan. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant.

Step 2

Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute.

Step 3

Add chicken, cover and cook for 7-8 minutes. Add deep-fried onions, ginger-garlic paste and sauté.

Step 4

Add approximately 4 cups of hot water and mix.

Step 5

Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.

Step 6

Add chicken stock cubes, yogurt, salt and rice and mix well.

Step 7

Cover and cook for 10-12 minutes or till both rice and chicken are cooked.

Step 8

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.