Pakistani Rice Cuisine: Chicken Yakhni Pulao

Chicken yakhni pulao is a Pakistani rice dish in which basmati is cooked with chicken and a fragrant broth called yakhni, infused with whole spices, ginger, and garlic. It is savory and aromatic rather than fiery, and the method builds flavor in one pot before the rice steams in the chicken broth; families and regions season it in different ways.

Ingredients

2 cups (370 g) aged basmati rice
About 4 cups (950 ml) cool water for soaking the rice
2½ lb (1.1 kg) bone-in chicken thighs or drumsticks, skin removed
8 cups (1.9 L) water for the yakhni
1 medium yellow onion, about 5 oz (150 g), quartered
2 inches (5 cm; about 30 g) fresh ginger, sliced
6 garlic cloves, about 20 g, lightly crushed
2 bay leaves
1 cinnamon stick, about 3 inches (8 cm)
6 green cardamom pods, lightly cracked
1 teaspoon (3 g) black peppercorns
1 teaspoon (2 g) cumin seeds
1 tablespoon (6 g) coriander seeds
2 teaspoons (12 g) fine salt for the broth, plus more to taste
3 tablespoons (42 g) ghee or neutral oil
2 medium yellow onions, about 10 oz (300 g), thinly sliced
1 tablespoon (15 g) ginger-garlic paste
2 green chilies, about 10 g, slit lengthwise; use fewer for a milder pulao
½ cup (120 g) plain, unsweetened yogurt, brought to room temperature
3 cups (710 ml) strained yakhni for cooking the rice, with extra broth reserved
1 teaspoon (2 g) cumin seeds for the rice
½ teaspoon (1 g) garam masala
¼ cup (10 g) chopped fresh cilantro, optional
2 tablespoons (5 g) chopped fresh mint, optional

Instructions

Prepare the ingredients, about 25 minutes. Rinse the rice in several changes of cool water until the water is mostly clear, then drain it. Slice the two onions for the finishing pot, measure the spices, and set the chicken and broth ingredients beside the stove. Keeping the prep together makes it easier to move from the broth to the rice without rushing.
Soak the rice, 30 minutes. Cover the rinsed rice with the measured cool water and leave it to soak. Soaking helps the grains cook more evenly and reduces the chance that the outside will turn soft before the center is tender. After 30 minutes, drain thoroughly and set aside. Do not leave it soaking for hours; the recipe is timed for a half-hour soak.
Make the yakhni, about 35 minutes. Put the chicken, 8 cups water, quartered onion, sliced ginger, crushed garlic, bay leaves, cinnamon, cardamom, peppercorns, 1 teaspoon cumin, coriander seeds, and 2 teaspoons salt in a large heavy pot. Bring to a gentle simmer, which usually takes about 5 minutes, skimming off any foam. Simmer gently for 30 minutes, partially covered. Check the thickest part of a piece of chicken with a food thermometer, avoiding the bone. USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C); if a piece has not reached it, simmer in 5-minute increments and check again.
Strain and save the broth, about 5 minutes. Lift the cooked chicken onto a plate. Strain the broth into a heatproof bowl, discarding the cooked aromatics and whole spices. Measure 3 cups (710 ml) for the pulao and keep any extra hot for serving or another use. Taste the measured broth: it should be pleasantly seasoned, not aggressively salty, because it will reduce slightly around the rice. Add a little salt if needed.
Fry the onions and spices, 8 minutes. Wipe out the pot if needed and heat the ghee over medium heat. Add the sliced onions and cook, stirring often, until golden brown at the edges, about 6 minutes. Add the ginger-garlic paste, slit chilies, and the remaining teaspoon of cumin. Stir for about 1 minute, just until fragrant. Keep the onions moving near the end; dark brown or scorched onion can make the broth taste bitter.
Add the chicken and yogurt. Lower the heat. Whisk the room-temperature yogurt until smooth, then stir it into the onions a spoonful at a time so it is less likely to split. Add the cooked chicken and garam masala, turning the pieces gently to coat them. Cook for about 1 minute. A little separation in the yogurt sauce is fine; avoid boiling it hard.
Cook the rice, about 8 minutes to the boil. Add the drained rice and fold it through the chicken mixture carefully so the long grains stay intact. Pour in the 3 cups of hot yakhni. Taste the liquid and adjust the salt now; it should taste slightly more seasoned than you want the finished rice to taste. Bring it to a steady boil over medium-high heat, which generally takes 3 to 5 minutes, then boil uncovered for about 3 minutes, until most of the liquid is below the surface and small steam holes appear. If the broth disappears unusually quickly, lower the heat rather than stirring the rice.
Steam and rest. Cover the pot tightly, turn the heat to its lowest setting, and steam for 12 minutes. If the lid does not fit snugly, place a clean kitchen towel between the lid and pot, keeping the towel well clear of the burner. Turn off the heat and leave the covered pot undisturbed for 10 minutes. Scatter on the cilantro and mint if using, then lift and separate the rice gently with a fork or rice paddle. Serve while hot.

Tips

Choose the right rice. Aged basmati gives the characteristic long, separate grains. If you cannot find it, ordinary basmati works; rinse it well and check it a little earlier during steaming because newer rice can soften faster. Jasmine rice is a possible substitute, but it is stickier and has a different aroma.
Keep the broth gentle. A rolling boil can toughen chicken and make the yakhni cloudy. Once the pot reaches a simmer, lower the heat so you see small, steady bubbles. Skimming foam improves the broth’s appearance, but there is no need to remove every trace.
Prevent yogurt from curdling. Bring the yogurt to room temperature, whisk it smooth, and add it over low heat. If you do not have yogurt, omit it rather than substituting sweetened yogurt; the pulao will be a little less creamy and tangy but will still be flavorful.
Do not stir during steaming. Stirring breaks the soaked grains and releases starch, making the pulao dense. If the bottom seems to be catching, reduce the heat; a heavy pot and a tight lid help distribute heat evenly.

Serving Suggestions

Serve the pulao as the main dish, with a piece of chicken and a generous spoonful of rice in each bowl. A cool cucumber raita, made with plain yogurt, chopped cucumber, salt, and a pinch of roasted cumin, balances the warm spices. Kachumber salad—diced tomato, cucumber, and red onion with lemon juice—adds crunch and freshness. You can also offer lemon wedges, sliced raw onion, or a simple green chutney at the table.

For a larger Pakistani-style meal, pair the rice with a vegetable side such as sautéed spinach or spiced potatoes, and keep the accompaniments relatively light so the broth-scented rice stays central. If the chicken pieces are large, serve them separately on a platter and let diners take the amount they prefer. Extra hot yakhni can be served in small cups or spooned over rice that seems dry. Because the dish is already savory, taste accompaniments before adding extra salt.

Variations

Make it milder or hotter: Leave the green chilies whole for fragrance without as much heat, or omit them for a mild version. For more heat, add an additional slit chili; adding chili powder changes the color and gives a different, more direct heat.

Use boneless chicken: Boneless thighs can replace the bone-in pieces, but they release less flavor into the broth and cook more quickly. Simmer them only until they reach 165°F (74°C), checked with a thermometer, and use a good-quality chicken stock to make up the savory depth. Avoid cooking boneless pieces for the full time if they are already done.

Make a vegetable pulao: For a meat-free version, omit the chicken and make the broth with water, onion, ginger, garlic, and the whole spices. Add about 2 cups (250 g) mixed diced vegetables, such as carrots and peas, with the fried onions. Use 3 cups of seasoned vegetable broth for the rice. The result is lighter and less rich than chicken yakhni pulao.

Adjust the whole spices: Whole spices are traditional in many versions, but you do not need every type to make a good pot. If black cardamom is unavailable, leave it out rather than replacing it with extra green cardamom; black cardamom has a smoky flavor. A small pinch of ground garam masala at the end can add warmth, but ground spices make the broth less clear and can taste harsh if overused.

Storage and Reheating

Rice and chicken should not sit at room temperature for more than 2 hours. Transfer leftovers to shallow, covered containers and refrigerate promptly; cooked pulao keeps for 3 to 4 days in the refrigerator. Cooling it in shallow portions helps it chill faster than leaving the full pot on the counter. For longer storage, freeze airtight portions for up to 2 months for best texture. Thaw in the refrigerator overnight.

Reheat only the portion you plan to eat. Add a tablespoon or two of water per serving, cover, and warm gently in a saucepan or microwave, stirring once if using the microwave. Make sure the chicken and rice are steaming hot throughout and reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers, checked with a food thermometer. Do not reheat the same portion repeatedly; return any uneaten food to the refrigerator promptly.

Frequently Asked Questions

What does yakhni mean?
Yakhni is a seasoned broth, commonly made by simmering meat with aromatics and whole spices. In this pulao, the strained chicken broth becomes the cooking liquid for the rice, so its flavor is absorbed grain by grain rather than served only as a soup.

Can I make the broth ahead?
Yes. Make and strain the yakhni, then cool it promptly and refrigerate it in a covered container for up to 3 to 4 days, or freeze it for up to 2 months. Reheat it before adding it to the rice. Cook the rice and finish the pulao on the day you plan to serve it for the best texture.

Why is my pulao mushy?
Common causes are skipping the rinse or soak, using too much liquid, stirring after the rice begins steaming, or keeping the heat too high. Measure the strained broth rather than pouring in all of it, drain soaked rice well, and use a tight lid over low heat. Rice brands vary, so take note if yours needs slightly less liquid next time.

Can I use chicken breast?
You can, but breast meat is lean and can dry out during a long broth simmer. Use bone-in breast pieces if possible, check the thickest part for 165°F (74°C), and remove them as soon as they are safely cooked. Boneless breast cooks faster still; simmer it only as long as needed, then return it to the pot when the rice is assembled.

What if I do not have all the whole spices?
Use the spices you have and leave out the missing ones rather than adding large amounts of ground spice. Cinnamon, green cardamom, cumin, and peppercorns provide a good base. A small pinch of garam masala can stand in for some of the missing aroma, although it will make the broth cloudier and the flavor less layered.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).