Chicken Yakhni Pulao

A symphony of spices and soul in every spoonful. For days when you crave comfort with a touch of indulgence, Yakhni Pulao is the answer. This traditional dish from Kashmiri and North Indian kitchens is a gentle, aromatic rice preparation cooked in a flavorful broth, yakhni, infused with whole spices and tender meat. It's elegant enough for a dinner party, yet simple enough for a lazy weekend one-pot meal. No sides needed, just a bowl and a spoon.

Ingredients:

For the Yakhni (broth):

Chicken (bone-in pieces) – 500 gm

Onion – 1 large, sliced

Garlic – 6–8 cloves

Ginger – 1-inch piece

Whole spices: bay leaf (1), cinnamon (1 stick), green cardamom (3), black cardamom (1), cloves (4), cumin seeds (1 tsp), black peppercorns (1 tsp)

Salt – to taste

Water – 4 cups

Muslin cloth – for spice potli (optional)

For the Pulao:

Basmati rice – 2 cups, soaked for 30 minutes

Onion – 2 large, thinly sliced

Green chillies – 2, slit

Yogurt – ½ cup, whisked

Ghee – 3 tbsp

Shalimar's Chef Spices Garam masala powder– ½ tsp

Saffron – a few strands soaked in warm milk (optional)

Salt – to taste

Method:

Prepare the Yakhni:

Place chicken, onion, garlic, ginger, and all whole spices in a deep pot.

Tie spices in a muslin cloth if preferred (for easy removal).

Add water and salt. Cover and simmer for 40–45 minutes until the meat is tender.

Strain and reserve the broth. Discard whole spices if not using potli. Keep the cooked chicken pieces aside.

Start the Pulao:

Heat ghee in a heavy-bottomed pot.

Add sliced onions and fry until golden brown. Remove a handful for garnish.

Add green chillies, cooked chicken, and sauté for 2–3 minutes.

Stir in the whisked yogurt and cook until it blends and thickens slightly.

Add Rice & Broth:

Drain the soaked rice and add to the pot.

Mix gently to coat the grains with the masala.

Pour in the strained yakhni (use about 3.5 cups). Adjust salt.

Add saffron milk if using.

Cover tightly and cook on low heat for 15–20 minutes until rice is fluffy and the broth is fully absorbed. Let it rest for 5 minutes before opening the lid.

Serving Tip:

Garnish with reserved fried onions and a squeeze of lime. Serve hot with a side of cucumber raita or mint chutney. It’s a meal that needs no accompaniment, just a moment of peace to enjoy it.

-Recipe & Picture Courtesy: Susmita Mitra