Published August 20, 2026
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Elegant, aromatic, less spicy!
Why yakhni pulao is rising
- Lighter than biryani for weekday dinners.
- Whole spices make the kitchen smell amazing.
- Great for guests who prefer mild food.
What you'll need
Fresh
- Chicken750 g
- Basmati rice2½ cups
- Onion2 large
- Garlic + ginger1½ tbsp
- Yogurt½ cup
Spices & staples
- Whole spices (cumin, peppercorn, cardamom, bay)1 tbsp mix
- Coriander powder1 tsp
- Saltto taste
- Oil / ghee⅓ cup
How to cook
Aromatic stock-cooked rice — lighter than biryani.
One pan = less cleanup!
- 1
Make the yakhni
Simmer chicken with whole spices and salt until tender. Strain and reserve the stock; keep the chicken.
- 2
Fry onions
In ghee, fry sliced onions until golden. Keep some for garnish.
- 3
Bhuna
Add ginger-garlic, yogurt, and coriander. Return chicken and cook a few minutes.
- 4
Add rice
Add soaked basmati and measured hot yakhni (usually 1:1.5 rice to liquid by volume for soaked rice).
- 5
Cook and dum
Boil until water mostly absorbs, then cover on low dum 12–15 minutes.
- 6
Rest and serve
Rest 10 minutes, fluff gently, and top with fried onion.
Why it works
- Stock-cooked rice tastes deeper than plain water.
- Mild spice profile stays elegant.
- Dum finishes grains separate and aromatic.
Health + smart cooking notes
This Pakistani comfort favorite can also be balanced, flexible, and lower-waste.
Health snapshot
- Skim fat from yakhni before cooking rice.
- Use less ghee than biryani versions.
- Great with lots of salad.
Lower-waste cooking
- Extra yakhni freezes as soup base.
- Leftover pulao becomes next-day lunch.
- Reuse whole spices carefully or compost.
Easy swaps
- Mutton yakhni pulao for celebrations.
- Add peas or carrots for color.
- Vegetable stock version for meatless nights.
Storage
Refrigerate 2 days. Sprinkle water when reheating.
Softer spice, bigger aroma — pulao at its best.
Serve it with
Raita
Keeps the plate cooling.
Salad
Onion and cucumber.
Achar
Optional punch.
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