Restaurant Style Chicken Yakhni Pulao Recipe 🍗🍚

 

Restaurant Style Chicken Yakhni Pulao Recipe 🍗🍚

Today we are sharing a restaurant-style Chicken Yakhni Pulao recipe with you. This flavorful and tasty dish is easy to make at home. Follow the recipe step by step, and you’ll get a delicious Chicken Yakhni Pulao perfect for Ramadan, small parties, or any occasion. Made with simple ingredients, this recipe gives you that authentic restaurant taste!

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Ingredients

600 g Basmati Rice

500 g Chicken

About 5 glasses of water

2 Bay Leaves

1 tbsp Fennel Seeds

1 tbsp Coriander Seeds

1 small Onion

1 Garlic Clove

1 tbsp Salt

12–15 Green Chilies (crushed)

1-inch Cinnamon Stick

1 tsp Black Pepper

2–3 Cloves

1 tsp Cumin Seeds

2 tbsp Garlic-Ginger Paste

2 Bay Leaves

1 Star Anise

2 tbsp Ghee

1 large Onion (sliced)

Rose Water (Kewra Water)

Red & Yellow Food Colors

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Step by Step Method

Step 1 – Soak Rice & Prep Chicken

Soak 600 g Basmati rice in water for 1 hour. Cut 500 g chicken into medium-sized pieces.

Step 2 – Cook Rice with Spices

In a pan, add double the amount of water as rice (~5 glasses). Add:

2 Bay Leaves

1 tbsp Coriander Seeds

1 tbsp Fennel Seeds

1-inch Cinnamon Stick

1 tbsp Salt

1 small Onion

1 Garlic Clove

Cover and cook until water is almost absorbed. Then add the chicken pieces. Cook on medium flame 80–90% done.

Step 3 – Prepare Green Chilies

Crush 12–15 green chilies using a mortar-pestle or roughly chop with a knife.

Step 4 – Remove Chicken

Once chicken is 80–90% cooked, remove it and set aside to cool.

Step 5 – Fry Spices & Chicken

In a pan, heat 100 g mustard oil (or refined oil). Add:

1 Bay Leaf

1 Large Cardamom

2 Small Cardamoms

1-inch Cinnamon

1 Star Anise

1 tsp Cumin Seeds

2–3 Cloves

1 tsp Black Pepper

When oil is hot, add garlic-ginger paste and sauté on high flame. 

Add crushed green chilies and fry well. Then add chicken pieces and cook briefly on high flame.

Add chicken stock (yakhni) using a sieve to separate whole spices. Add 2 tbsp salt (adjust to taste).

Step 6 – Add Rice

Drain soaked rice and add to the chicken-yakhni mixture.

 Cover and cook on high flame until water is almost absorbed. Then reduce flame, place a heavy-bottomed pan under the pot, and cook on low flame 10 minutes.

Step 7 – Fry Onion & Add Colors

In another pan, heat 2 tbsp ghee (or desi ghee) and fry a sliced large 

onion until golden. Mix red and yellow food color with a little water and some rose water. Sprinkle this mixture on rice and top with golden fried onions. Cover for 2 minutes on low flame. Turn off flame and let rest for 5–6 minutes before serving.

Step 8 – Serve

Serve with green chutney, raita, salad, or kachumber. Enjoy your flavorful Chicken Yakhni Pulao!

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Pro Tips

Do not soak rice for too long.

Handle rice gently when mixing.

Serve 5–7 minutes after cooking for perfectly fluffy rice.

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Q&A

Q: Can I use regular oil instead of mustard oil?

A: Yes, refined or vegetable oil works fine.

Q: Can I make it spicier?

A: Adjust green chilies according to taste.

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Thanks for visiting my blog | I hope you enjoy making this delicious recipe Chicken Yakhni Pulao at home . Don't forget to check the video tutorial for easy guidance"

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