Awadhi Chicken Yakhni Pulao
Yakhni pulao depends on cooking rice in a flavourful meat broth rather than heavily spiced masala. The Awadhi Murg potli infuses the chicken stock with its whole-spice profile and can then be removed before the rice is finished, keeping the pulao fragrant and clean.
Servings
4
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 15 minutes
✨ Zaika Potli Secret Technique
Simmer 1 Awadhi Murg potli in the chicken yakhni for 20–25 minutes. Remove it before straining the broth and cooking the rice.
Ingredients
For the Yakhni
- Bone-in chicken — 700 g
- Onion — 1 small, quartered
- Ginger — 15 g, sliced
- Garlic — 5 cloves
- Water — 5 cups
- Salt — 1 tsp
Zaika Potli
- Awadhi Murg — 1 potli
For the Pulao
- Basmati rice — 2 cups / 400 g
- Ghee — 2 tbsp
- Onion — 1 large, thinly sliced
- Thick curd — ¼ cup
- Green chilli — 1, slit
- Prepared yakhni — 3¼ cups
- Cooked chicken from above
- Salt — as needed
For Finishing
- Fresh mint — 2 tbsp
- Fried onions — ¼ cup, optional
Cooking Instructions
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1Wash and soak the rice for 30 minutes. Drain.
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2Combine chicken, onion, ginger, garlic, water, salt and the Awadhi Murg potli in a saucepan.
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3Simmer gently for 20–25 minutes until the chicken is almost cooked.
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4Remove the chicken pieces and set aside.
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5Remove the potli.
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6Strain the yakhni and measure 3¼ cups.
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7Heat ghee in a heavy saucepan.
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8Add sliced onion and cook until golden.
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9Add green chilli.
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10Lower the heat and add whisked curd.
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11Cook for 2–3 minutes until smooth.
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12Add drained rice and cooked chicken.
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13Pour in 3¼ cups hot yakhni.
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14Taste the liquid and adjust salt.
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15Bring to a boil.
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16Cover tightly and cook on the lowest heat for about 12 minutes.
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17Turn off the heat and rest covered for 10 minutes.
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18Fluff gently and finish with mint and optional fried onions.
💡 Chef's Pro Tip
Season the yakhni slightly more strongly than a soup. Once the rice absorbs it, the seasoning becomes more diffuse.
🍽️ Perfect Serving Pairings
My Take On Awadhi Chicken Yakhni Pulao
Yakhni pulao depends on cooking rice in a flavourful meat broth rather than heavily spiced masala. The Awadhi Murg potli infuses the chicken stock with its whole-spice profile and can then be removed before the rice is finished, keeping the pulao fragrant and clean.
The Secret: Season the yakhni slightly more strongly than a soup. Once the rice absorbs it, the seasoning becomes more diffuse.