Kashmiri Chicken Yakhni Pulao

Kashmiri Chicken Yakhni Pulao ingredients

• 1 lb chicken (bone-in, cut into medium pieces)
• 1 onion (large, quartered)
• 1 ginger (2-inch piece)
• 4-5 garlic cloves
• 4 green cardamom pods
• 2 black cardamom pods
• 6 cloves
• 1 cinnamon stick (1-inch)
• 2 bay leaves
• 1 tsp fennel seeds
• 1/2 tsp black peppercorns
• 1 tsp salt
• 4 cups water
• 1.5 cups basmati rice
• 3 tbsp ghee or oil
• 1 onion (medium, thinly sliced)
• 1 tbsp ginger-garlic paste
• 1/4 cup plain yogurt (whisked)
• 2 green chilies (slit)
• 15-20 saffron strands
• 2 tbsp milk (warm)
• 2 tbsp fresh cilantro (chopped, for garnish)

Watch how to make Kashmiri Chicken Yakhni Pulao

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Kashmiri Chicken Yakhni Pulao

1. Rinse 1.5 cups basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain and set aside.
2. To prepare the yakhni, combine 1 lb chicken pieces, 1 quartered onion, 1 (2-inch) ginger piece, 4-5 garlic cloves, 4 green cardamom pods, 2 black cardamom pods, 6 cloves, 1 (1-inch) cinnamon stick, 2 bay leaves, 1 tsp fennel seeds, 1/2 tsp black peppercorns, 1 tsp salt, and 4 cups water in a large pot or pressure cooker.
3. Bring the mixture to a boil, then reduce heat, cover, and simmer for 25-30 minutes if using a pot, or pressure cook for 10-12 minutes (one whistle) if using a pressure cooker, until the chicken is cooked through and tender.
4. Carefully strain the yakhni broth into a separate bowl, ensuring no solid spices pass through. Discard the whole spices and large ginger/garlic pieces. Separate the chicken pieces and set aside. You should have approximately 3 cups of flavorful broth.
5. In a separate small bowl, soak 15-20 saffron strands in 2 tablespoons warm milk for at least 10 minutes to allow the color and flavor to infuse.
6. Heat 3 tablespoons ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 thinly sliced medium onion and sauté until golden brown, about 8-10 minutes, stirring occasionally.
7. Add 1 tablespoon ginger-garlic paste and 2 slit green chilies to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
8. Stir in 1/4 cup whisked plain yogurt and cook for 2-3 minutes, stirring constantly, until the oil separates from the mixture.
9. Add the drained chicken pieces and the soaked basmati rice to the pot. Gently mix everything together for about 1 minute, ensuring the rice grains are coated with the masala.
10. Pour in the strained yakhni broth (approximately 3 cups). Stir gently to combine, then check for salt and adjust if necessary. Bring the mixture to a rolling boil.
11. Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. Do not lift the lid during this time.
12. Once cooked, turn off the heat and drizzle the saffron-infused milk over the rice. Let the pulao rest, covered, for another 10 minutes to allow the flavors to meld and the rice to steam perfectly.
13. Gently fluff the pulao with a fork. Garnish with 2 tablespoons chopped fresh cilantro before serving hot with raita or pickle.

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