By Shreya Sarpal
April 17, 2026
Fragrant rice gently cooks in a delicate, spice-infused broth, soaking up deep flavours while staying light, making this yakhni pulao a comforting dish that feels both festive and everyday-easy.tender meat, making it a comforting one-pot meal.
1 cup basmati rice 300 g chicken 1 onion, sliced 2 tbsp curd 1 tsp ginger-garlic paste 2 tbsp ghee 1 bay leaf 4 cloves 2 cardamoms 1 small cinnamon stick 2½ cups water Salt to taste
Prepare yakhni by boiling chicken with whole spices and water, then strain the broth.
Heat ghee, sauté onions until golden, and add ginger-garlic paste.
Mix in curd and chicken pieces, cooking briefly.
Add the soaked rice and pour in the prepared broth with salt.
Cover and cook on low heat until rice is fluffy, then rest before serving.