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Home » Most Famous and Traditional Chicken Yakhni Pulao Recipe

Most Famous and Traditional Chicken Yakhni Pulao Recipe

Chicken yakhni pulao stated a traditional dish in Asian countries. Aromatic spices are the basics for yakhni Pulao. There are two types of pulao yakhni pulao and the second one is non-yakhni pulao, but the best way to cook pulao is with proper yakhni. From which you can feel the flavor deeply into each bite of pulao. In the whole world, there are many variations of this recipe with different names.


One and a half cups of Ghee or cooking oil 

2 kg Chicken with bones (Washed) 

6 medium cups of Basmati Rice (Washed and soaked for at least 1 hour)

One large and one medium size onion 

3 to 4 peeled garlic cloves 

1 tablespoon garlic paste 

2 to 3 Inches peeled Ginger 

1 tablespoon Ginger paste

1 large tomato

7 to 8 Green chilies 

2 tablespoons dried coriander seeds

1 tablespoon red chili powder 

2 tablespoons Fennel Seeds

1 teaspoon red chili crushed

Salt as required 

2 tablespoons Dried white cumin seeds 

2 black cardamoms

4 green cardamoms 

2 dry bay leaves

7 to 8 whole black pepper

2 to 3 cinnamon sticks

7 to 8 cloves

2-star anise

1 tablespoon chicken powder

1 chicken cube 

3 to 4 tablespoons of yogurt

10 cups of water

yakhni pulao

Making of yakhni pulao

Step 1:

Preparing Chicken Yakhni

Take a large pot. Add chicken with bones, one onion (sliced), garlic gloves, ginger slice, 1 tablespoon white cumin seed, 1 tablespoon dried coriander seeds, 1 tablespoon salt, 1 tablespoon fennel seeds, 1 cinnamon sticks, 1 black cardamom, 2 green cardamoms, 5 to 6 black pepper whole, and 5 to 6 cloves, then mix well and bring it to the stove on high flame and wait for a boil then cook for 15 to 20 minutes. Separate chicken from stock and strain the stock.

Step 2:

Preparing Chicken Pulao Homemade Masala

Put a pan on low flame and add all spices; 1 tablespoon dried coriander seeds, 1 tablespoon dried white cumin seeds, 1 tablespoon Fennel Seeds, 2 cinnamon sticks, 1 black cardamom, 2 green cardamoms, 1 dry bay leave, 5 to 6 whole black pepper, 3 to 4 cloves, roast all spices on low flame for 3 to 4 minutes.

Now add all roasted spices to a grinder and grind them until it turns into a fine powder.

Chicken pulao homemade masala is ready to use. You can also store this masala in an airtight food container.

Step 3:

Preparing Chicken Pulao

Add cooking oil or ghee to a large pot and bring it to a high flame. Put one sliced onion in cooking oil or ghee and fry till its gets golden brown. Now Put the chicken in the pot and cook until it changes its color. Now add 1 tablespoon garlic paste and 1 tablespoon ginger paste and cook for 3 to 4 minutes. Add 1 dry bay leaf, 2-star anise, and half a teaspoon of white cumin seeds and mix well. Add one tomato (sliced) and 7 to 8 green chilies. Cook until the tomato gets soft.

Now put some salt as we also added salt in chicken stock. Add pulao masala, 1 tablespoon red chili powder, 1 teaspoon red chili crushed, 1 tablespoon chicken powder, and 3 to 4 tablespoon yogurt. Cook for 10 to 15 minutes until oil separates from all mixture. Add 10 medium cups of water and add 1 chicken cube in it. Wait until the water boils. Now add soaked rice and cook for some time until the water gets dry. Now cover the pot with a lid and hold it on low flame for 5 to 10 minutes. Dish out and serve with raita and salad.


  • Always use chicken with bones for making proper yakhni.
  • Use Basmati rice or Sella rice for extra-long grains.
  • You can store yakhni for 3 to 4 days in a fridge.
  • Whenever you’re cooking yakhni pulao always use Ghee instead of oil for the best taste.
  • Serve pulao with chilled mint raita and kachumber salad.