Kashmiri Style Yakhni Pulao With Chicken Recipe
A non-veg Kashmiri recipe with basmati rice - soaked in water for at least half an hour, chicken - cut into pieces, onion - cut in two. Ready in 1h 10m, serves 5.
Curated bySana Bhat🇮🇳
Instructions
16 steps- 1
To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice PotliTo make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli
chicken - cut into pieces(500 grams)onion - cut in two(1/2 pieces)black cardamom (badi elaichi)(2)whole black peppercorns(1/2 teaspoon)cloves (laung)(1/2 teaspoon)inch cinnamon stick (dalchini)(2)pinch nutmeg powder(1)mace (javitri)(1)cloves garlic(6)inch ginger(2)coriander (dhania) seeds(1 teaspoon)onion - thinly sliced(1)-/2 teaspoons ginger garlic paste(1)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)cardamom (elaichi) pods/seeds(2)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 2
In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes
basmati rice - soaked in water for at least half an hour(2 cups)chicken - cut into pieces(500 grams)water(3 cups)salt - as required - 3
Remove the bouquet garni and keep the stock with chicken pieces aside
chicken - cut into pieces(500 grams) - 4
The 'yakhni' is ready
- 5
In a wide pan, heat oil on medium heat, and fry the sliced onions
onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 6
Take 1/4 of the onions and keep aside
onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 7
In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes
onion - cut in two(1/2 pieces)pinch nutmeg powder(1)cloves garlic(6)inch ginger(2)coriander (dhania) seeds(1 teaspoon)salt - as requiredonion - thinly sliced(1)-/2 teaspoons ginger garlic paste(1)tomato - chopped(1/2)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 8
After 3 minutes, add yogurt, garam masala and green cardamom
black cardamom (badi elaichi)(2)garam masala powder(1 teaspoon)cardamom (elaichi) pods/seeds(2) - 9
Cook on medium-high heat till the tomatoes get tender
tomato - chopped(1/2) - 10
Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes
chicken - cut into pieces(500 grams)coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 11
Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up
basmati rice - soaked in water for at least half an hour(2 cups)water(3 cups)garam masala powder(1 teaspoon) - 12
Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao
basmati rice - soaked in water for at least half an hour(2 cups)onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 13
Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done
basmati rice - soaked in water for at least half an hour(2 cups) - 14
After 15 minutes, switch off the stove and it is ready to be served
- 15
Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon
chicken - cut into pieces(500 grams)onion - cut in two(1/2 pieces)onion - thinly sliced(1)curd (dahi / yogurt)(1/2 cup) - 16
You can also serve a Satvik Sprouts Carrot Salad with this meal
Rate this recipe
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Kashmiri Style Yakhni Pulao With Chicken Recipe
A non-veg Kashmiri recipe with basmati rice - soaked in water for at least half an hour, chicken - cut into pieces, onion - cut in two. Ready in 1h 10m, serves 5.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice PotliTo make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli
chicken - cut into pieces(500 grams)onion - cut in two(1/2 pieces)black cardamom (badi elaichi)(2)whole black peppercorns(1/2 teaspoon)cloves (laung)(1/2 teaspoon)inch cinnamon stick (dalchini)(2)pinch nutmeg powder(1)mace (javitri)(1)cloves garlic(6)inch ginger(2)coriander (dhania) seeds(1 teaspoon)onion - thinly sliced(1)-/2 teaspoons ginger garlic paste(1)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)cardamom (elaichi) pods/seeds(2)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 2
In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes
basmati rice - soaked in water for at least half an hour(2 cups)chicken - cut into pieces(500 grams)water(3 cups)salt - as required - 3
Remove the bouquet garni and keep the stock with chicken pieces aside
chicken - cut into pieces(500 grams) - 4
The 'yakhni' is ready
- 5
In a wide pan, heat oil on medium heat, and fry the sliced onions
onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 6
Take 1/4 of the onions and keep aside
onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 7
In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes
onion - cut in two(1/2 pieces)pinch nutmeg powder(1)cloves garlic(6)inch ginger(2)coriander (dhania) seeds(1 teaspoon)salt - as requiredonion - thinly sliced(1)-/2 teaspoons ginger garlic paste(1)tomato - chopped(1/2)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 8
After 3 minutes, add yogurt, garam masala and green cardamom
black cardamom (badi elaichi)(2)garam masala powder(1 teaspoon)cardamom (elaichi) pods/seeds(2) - 9
Cook on medium-high heat till the tomatoes get tender
tomato - chopped(1/2) - 10
Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes
chicken - cut into pieces(500 grams)coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)-/2 fennel seeds (saunf) - ground(1 teaspoon) - 11
Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up
basmati rice - soaked in water for at least half an hour(2 cups)water(3 cups)garam masala powder(1 teaspoon) - 12
Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao
basmati rice - soaked in water for at least half an hour(2 cups)onion - cut in two(1/2 pieces)onion - thinly sliced(1) - 13
Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done
basmati rice - soaked in water for at least half an hour(2 cups) - 14
After 15 minutes, switch off the stove and it is ready to be served
- 15
Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon
chicken - cut into pieces(500 grams)onion - cut in two(1/2 pieces)onion - thinly sliced(1)curd (dahi / yogurt)(1/2 cup) - 16
You can also serve a Satvik Sprouts Carrot Salad with this meal
Rate this recipe
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