Easy Chicken Yakhni Pulao | One-Pot Recipe✨♥️

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Издатель Sep 28, 2026

Ingredients

For Yakhni:

* 500g chicken
* 2 tbsp coriander seeds
* 1 tbsp fennel seeds
* 2–3 bay leaves
* 4–5 green cardamoms
* 2 black cardamoms
* 3–4 cloves
* Black peppercorns
* 1 mace
* 1 small cinnamon stick
* 1–2 onions, peeled and cut into halves
* 1–2 inch ginger
* Salt
* Water

For Pulao:

* 1–1.5 cups basmati rice, washed & soaked for 15–20 mins
* Oil
* Cumin seeds
* Black pepper
* Cinnamon
* 1 bay leaf
* 2–3 small onions, thinly sliced
* 2 tbsp fresh ginger-garlic paste
* Boiled chicken
* Black pepper powder
* Garam masala
* Roasted cumin powder
* 1 cup whisked room-temperature curd
* Salt
* 3–4 whole green chillies
* Water — double the quantity of rice
* Fresh coriander for garnish

Method

1. Add washed chicken to a pressure cooker along with coriander seeds, fennel seeds, bay leaves, green cardamom, black cardamom, cloves, black pepper, mace, cinnamon, onion, ginger, salt and water.
2. Pressure cook for 2–3 whistles until the chicken is cooked and the yakhni is flavourful.
3. Strain the yakhni properly and separate the chicken from the whole spices.
4. In the same cooker, heat some oil. Add cumin, black pepper, cinnamon and bay leaf.
5. Add sliced onions and cook until golden brown.
6. Add fresh ginger-garlic paste and sauté for a few minutes.
7. Add the boiled chicken, black pepper, garam masala and roasted cumin powder. Bhuno well.
8. Add whisked room-temperature curd and salt. Cook for 2–3 minutes.
9. Add soaked basmati rice and mix gently.
10. Add double the quantity of yakhni/water compared to the rice and bring it to a boil.
11. Add whole green chillies, cover and pressure cook for 1 whistle on low flame.
12. Let the pressure release naturally. Do not release it manually.
13. Garnish with fresh coriander and serve hot with tomato chutney and sliced onions.