Pakistani Chicken and Rice: Fragrant Yakhni Pulao Recipe

Pakistani chicken and rice is often made as yakhni pulao: tender chicken and basmati rice cooked in a warmly spiced chicken broth. This version builds flavor in one pot before the rice steams, making a fragrant, satisfying meal; families and regions vary the spices and garnishes.

Ingredients

2 cups (370 g) aged basmati rice
2 lb (900 g) bone-in chicken thighs or drumsticks, skin removed if desired
2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
2 tablespoons (28 g) ghee
2 medium yellow onions (about 300 g), thinly sliced
1 tablespoon (15 g) ginger-garlic paste, or 1½ teaspoons (8 g) finely grated ginger plus 1½ teaspoons (8 g) minced garlic
½ cup (120 g) plain yogurt, at room temperature
4 cups (950 ml) water, plus a little more if needed
1½ teaspoons (9 g) fine salt, divided, plus more to taste
1 teaspoon (2 g) cumin seeds
1 cinnamon stick, about 3 inches (7.5 cm)
4 green cardamom pods, lightly cracked
4 whole cloves
8 whole black peppercorns
1 bay leaf
1 optional black cardamom pod (about 1 g), for a smoky note
½ teaspoon (1 g) ground red chili, or less to taste
½ teaspoon (1 g) ground turmeric
2 green chilies (about 10 g), slit lengthwise; leave whole for milder heat
¼ cup (10 g) chopped cilantro
2 tablespoons (4 g) chopped fresh mint
1 tablespoon (15 ml) lemon juice, plus lemon wedges for serving

Instructions

Rinse the basmati rice in several changes of cool water until the water is much less cloudy. Cover it with fresh water and soak for 20 minutes. While it soaks, slice the onions, measure the spices, prepare the chicken, and chop the herbs. Drain the rice thoroughly before cooking; this preparation takes about 30 minutes in total, including the soak.
Set a heavy, lidded pot or Dutch oven over medium heat. Add the oil and ghee. When the ghee has melted, add the sliced onions and cook for about 10 minutes, stirring often, until they are deep golden and softened. Keep the heat moderate so the onions brown evenly rather than blacken; burnt onion can make the broth bitter. Scoop out about one-third of the onions and reserve them for the top.
Add the ginger-garlic paste to the pot and stir for about 1 minute. Add the cumin seeds, cinnamon, green cardamom, cloves, peppercorns, bay leaf, optional black cardamom, chili powder, and turmeric. Stir for 30 seconds, then add the chicken and turn the pieces to coat. Cook for about 5 minutes, turning once or twice, until the outside is no longer raw-looking. Whisk the yogurt with a spoonful of the hot onion mixture, then stir it into the pot so it is less likely to split.
Pour in the 4 cups (950 ml) water and add 1 teaspoon of the salt. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 35 minutes, turning the chicken once halfway through. Check the thickest piece with a food thermometer without touching bone: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, simmer it a few more minutes and check again.
Lift the cooked chicken pieces onto a plate. Remove the cinnamon, cardamom pods, cloves, bay leaf, and peppercorns from the broth with a slotted spoon, or strain the broth and return the softened onion mixture to the pot if you prefer a smoother stock. Measure 3 cups (720 ml) broth for the rice. If you have less, top it up with hot water; keep any extra broth for another use or to serve alongside. Taste the measured broth and adjust its salt so it tastes pleasantly seasoned, not overly salty.
Wipe out the pot if needed, then return it to medium heat. Add the drained rice and stir gently with the remaining ½ teaspoon salt for about 1 minute, taking care not to break the grains. Pour in the measured broth and add the slit green chilies. Bring it to a steady boil, which should take about 3 minutes. Taste a little broth now and adjust salt if necessary; once the rice is covered, avoid stirring it again.
Arrange the chicken pieces over the rice and scatter the reserved onions on top. Cover with a tight-fitting lid, reduce the heat to its lowest setting, and cook for 17 minutes. If your burner runs hot, place a heat diffuser beneath the pot to prevent scorching. Keep the lid closed during this time so the rice can absorb the broth and steam evenly.
Turn off the heat and leave the pot covered for 10 minutes. This rest finishes steaming the rice and helps the grains hold their shape. Lift out the chicken briefly if needed, fluff the rice gently from the edges toward the center with a fork, then return the chicken to the top. Finish with cilantro, mint, and lemon juice. Serve hot, checking that the chicken remains thoroughly cooked.

Tips

Choose aged basmati if available: its long, slender grains tend to stay separate after steaming. Rinsing removes loose surface starch, and the 20-minute soak helps the grains cook more evenly. Drain well so excess soaking water does not throw off the broth-to-rice ratio.
Keep the broth at a gentle simmer rather than a hard boil. A rapid boil can make chicken tough and reduce the liquid too quickly. If the stock tastes strong or salty after reducing, dilute it with hot water before measuring the 3 cups needed for the rice.
If you do not have black cardamom, leave it out rather than substituting several extra spices. It contributes a distinct smoky aroma, but the pulao will still be fragrant without it. If ghee is unavailable, use another tablespoon of neutral oil; the result will be a little less buttery.
Avoid stirring the rice while it steams, and do not lift the lid to check it repeatedly. Both habits let steam escape and can produce unevenly cooked grains. If the rice is still firm after its covered cooking time, sprinkle 2 tablespoons (30 ml) hot water over it, cover again, and cook on low for 3–5 minutes.

Serving Suggestions

Serve the pulao straight from the pot, with the chicken arranged over the rice and the herbs and browned onions visible on top. A cool cucumber raita—plain yogurt mixed with diced cucumber, a pinch of salt, and a little chopped mint—balances the spices without masking the broth’s flavor. Kachumber, a chopped salad of tomato, cucumber, onion, and lemon, adds crispness; keep it lightly dressed so it does not make the rice soggy.

Offer lemon wedges, extra chopped cilantro, and a bowl of any reserved broth at the table. The broth can be spooned over rice that someone prefers more moist. A simple side of sliced raw vegetables or a mild green salad works well too. Because the pulao is filling, small portions of sides are usually enough; serve the chicken pieces individually so each diner gets a fair share.

Variations

For a milder pot, use whole green chilies without slitting them and reduce or omit the ground red chili. For more heat, add another slit chili, but keep in mind that the flavor builds as the rice steams. You can also use boneless chicken thighs; reduce the stock simmer to about 20 minutes and check that the thickest pieces reach 165°F (74°C), then continue with the rice. Bone-in pieces contribute more flavor to the broth, while boneless chicken is easier to portion.

Some cooks add a small amount of garam masala or a few extra whole spices, while others keep the seasoning restrained so the chicken broth leads. A pinch of saffron steeped in 1 tablespoon (15 ml) warm water can be drizzled over the rice before steaming for aroma and color, though it is optional and not necessary for the dish. For a less rich version, omit the ghee and use 3 tablespoons (45 ml) oil total. These are variations on a family of pulao styles, not a single fixed formula.

To make a vegetable-forward version, replace up to 1 cup (150 g) of the chicken with chunky carrots or peas and cook them in the broth until just tender. The result will be less chicken-rich, so use well-seasoned chicken stock if you have it, or vegetable stock for a meat-free variation. If using packaged stock, taste it before adding salt because its salt level can vary.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, placing the chicken and rice in shallow, covered containers so they cool promptly. Keep them refrigerated for 3–4 days. For longer storage, freeze in meal-size portions for about 2–3 months for best quality; thaw overnight in the refrigerator. Rice should not be left at room temperature for an extended period, so divide a large pot into smaller containers rather than letting it sit out to cool completely.

Reheat only the portion you plan to eat. Add a tablespoon or two of water, cover loosely, and warm in the microwave, stirring the rice partway through, or heat in a covered pan over low heat. Make sure leftovers reach 165°F (74°C) throughout, as measured with a food thermometer, before serving. Avoid repeatedly cooling and reheating the same batch; return unused portions to the refrigerator promptly.

Frequently Asked Questions

Is this the same as biryani?
They are related rice dishes, but this recipe is a pulao: the rice cooks in a measured amount of seasoned broth with the chicken. Biryani commonly involves separately cooked rice layered with seasoned meat and then steamed together. Regional and household methods vary, but the one-pot broth technique here is characteristic of pulao.

Can I use chicken breast?
Yes, but breast meat can dry out during a long simmer. Use large pieces and start checking them earlier, usually after 15–20 minutes at a gentle simmer. Remove each piece as soon as its thickest part reaches 165°F (74°C), then add it back on top of the rice for the covered steaming step.

Why is my rice sticky or mushy?
Common causes are skipping the rinse, using too much liquid, not draining soaked rice, or stirring while it cooks. Measure 3 cups (720 ml) broth for the 2 cups (370 g) soaked rice, and let the covered pot rest before fluffing. If your rice brand consistently needs less liquid, reduce the broth slightly next time.

Can I make it without yogurt?
Yes. Leave it out and proceed with the water and spices; the broth will taste a little lighter and less rounded. If you want some gentle tang, add the lemon juice at the end rather than boiling it with the chicken. Do not replace the yogurt with sweetened or flavored yogurt.

Can I prepare part of the dish ahead?
You can cook the chicken and broth a day ahead, cool them promptly, and refrigerate them separately from the rinsed, uncooked rice. When ready to serve, bring the broth back to a simmer and use it to cook the rice as directed, checking the chicken is piping hot throughout. For the best rice texture, cook and serve the rice fresh rather than storing it uncooked in broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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