Lucknowi Zafrani Chicken Yakhni Pulao | Chicken Yakhni Pulao Recipe | चिकन पुलाव

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's distinct flavor.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

basmati rice

💰Cheaper: long-grain rice

Long-grain rice is more affordable but may alter texture.

Start by preparing the chicken stock. Use 1250 grams of chicken, or you can use 1 kilogram if preferred.

Add 2 medium-sized onions, sliced thickly, to the pot.

Add 3-4 bay leaves, 2 tablespoons of ginger-garlic paste, and 7-8 slit green chilies.

Add 2 tablespoons of fennel seeds, 2 tablespoons of whole coriander seeds, and 1/2 teaspoon of Kashmiri red chili powder for color.

Season with 1.5 teaspoons of salt and add 2 tablespoons of ghee.

Pour in 6-7 cups of water and cover the pot. Cook the chicken for about 15 minutes, not too long, just until it's 60-70% cooked.

After 15 minutes, remove the lid and take out all the chicken pieces, discarding the whole spices.

Strain the chicken stock and set it aside.

Take a pinch of saffron and add it to 1 cup of warm milk. Mix well and let it sit for 10-15 minutes to infuse the color.

In a separate pan, roast the spices for the pulao: add 5 green cardamom, a small piece of nutmeg, 1/2 piece of mace, 5-6 cloves, and 1 teaspoon of black cumin. Roast lightly and grind into a powder.

In the pot for the pulao, add 2 tablespoons of ghee and 1/4 cup of oil. Heat the oil.

Once hot, add 1/4 cup of cashews and 1/4 cup of almonds, frying them for about 2 minutes until golden.

Remove the nuts and set aside for garnishing later.

In the same oil, add 2 tablespoons of ginger-garlic paste and 1 tablespoon of green chili paste. Sauté for half a minute.

Add the cooked chicken pieces back into the pot and increase the flame to high. Cook while stirring for 3-4 minutes.

Lower the flame and add 1/2 cup of well-beaten yogurt, mixing thoroughly with the chicken.

Add the ground spice mix to the chicken, straining it to avoid any leftover cardamom skins.

Mix well and then add the saffron milk and the reserved chicken stock, totaling about 7 cups of liquid.

Add a handful of fried onions to the mixture and bring to a boil on high heat.

Once boiling, add 5 cups of soaked and rinsed basmati rice along with salt to taste and 1 tablespoon of rose water, plus 2-3 drops of sweet essence.

Gently mix the rice with the other ingredients and cover the pot. Cook on medium flame for 5 minutes.

Then, reduce to low flame and let it cook for about 10-15 minutes until the water is absorbed and the rice is fluffy.

After cooking, remove the lid and add 4-5 green chilies on top, along with the fried nuts for garnish.

Cover again and let it cook on low flame for another 5 minutes.

After 10 minutes, remove the lid to reveal the fragrant and delicious Lucknowi Zafrani Chicken Yakhni Pulao, ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens