Shahi Chicken Yakhni Pulav | White Chicken Yakhni Pulao | Chicken Yakhni Pulao Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter is more affordable.

Wash and strain 1 kg chicken.

For the yakhni, add 2 medium chopped onions, 1 crushed garlic bulb, 2-inch crushed ginger, 7-8 green chilies, 2 pieces of cinnamon, 1 small piece of nutmeg, 2 halved black cardamom pods, 7-8 cloves, 1 tablespoon black pepper, 3-4 dried red chilies, 1 tablespoon fennel seeds, 2 tablespoons coriander, 1 tablespoon cumin, and 2 tablespoons salt into a pot.

Pour in 5-6 cups of water and cover the pot, bringing it to a boil.

Soak 4 cups of basmati rice for 30 minutes and then wash it.

After boiling, add the chicken to the pot and cover, cooking on high flame for 10 minutes.

Remove the chicken pieces and strain the yakhni, pressing down on the spices to extract the liquid.

In the same pot, heat 1/2 cup ghee and 1/2 cup oil.

Slice 1 medium onion and sauté in the oil until slightly cooked.

Add 1 tablespoon ginger-garlic paste and sauté until the raw smell disappears.

Lower the flame and mix in 1/2 cup whisked yogurt.

Add 3-4 pieces of cinnamon, 1/2 teaspoon black pepper, 4 green cardamoms, 5-6 cloves, 2 star anise, and 1/2 teaspoon black cumin to the pot and sauté for 1 minute.

Add the green chilies and the boiled chicken, increasing the flame to high and sautéing until the chicken is golden and the water evaporates.

Pour in the yakhni and add 6 cups of water (1.5 times the rice amount).

Once it boils, add the soaked basmati rice and squeeze in the juice of 1/2 lemon.

Check the salt and adjust if necessary, then mix the rice gently with the yakhni.

Keep the flame high until it boils, then reduce to low, cover, and cook for 12-15 minutes until the rice is done.

Remove the lid and fluff the rice gently before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens