Chicken Pulao Recipe – Authentic Pakistani Chicken Yakhni Pulao

Chicken Pulao, a famous Pakistani rice recipe also known as Chicken Pilau or you call it (Chicken Yakhni Pulao), is one of those recipes you simply can’t resist taking a bite of the moment you know someone at home has made it. It’s made with basmati rice and cooked in a flavorful chicken broth (yakhni) which is what gives this pulao its signature taste. The best part? It’s an easy one-pot meal (excluding yakhni preparation) that’s simple enough for busy weekdays but special enough to serve your family.

Follow this recipe step by step and you’ll end up with perfectly fluffy, flavorful Chicken Pulao every single time.

Why You’ll Love This Recipe

If you’re Pakistani or generally from a South Asian family, you probably already love both rice and chicken. So when the two come together in one tasty dish, it’s pure comfort, HEHE! That’s exactly why this Pakistani Chicken Pulao is such a beloved comfort food in so many homes.

Another reason I make this recipe again and again is that it’s a complete meal. The chicken gives you plenty of protein, while the rice adds just the right amount of carbs, so it’s filling and satisfying. And if you have kids at home, you’ll know how much easier it is to serve everything in one dish instead of trying to convince them to eat the rice and chicken separately!

Ingredient Notes

Although this recipe uses pantry staples, there are a few ingredient notes I wanted to share before you get started.

Chicken: Use medium-sized chicken pieces for this recipe. The pieces shouldn’t be as small as karahi cuts or as large a roast chicken pieces, as medium-sized pieces cook more evenly and work best for chicken pulao.

Whole Spices: The yakhni is what makes Chicken Pulao so flavorful and special. Most of the flavor comes from the whole spices used to make the broth, so I don’t recommend skipping them. If possible, use fresh, good-quality whole spices because they will give your pulao a much better aroma and taste.

Ginger and Garlic: Fresh ginger and garlic give the best flavor. If you can, use organic ginger and garlic for a stronger aroma and taste, but regular fresh ginger and garlic work just as well.

Basmati Rice: Just like with Chicken Biryani, using good-quality aged basmati rice makes a big difference in Chicken Pulao too. It stays fluffy, absorbs all the flavors of the yakhni, and gives you the best results every time.

Yogurt: I prefer using plain, full-fat yogurt because it gives the masala a rich flavor and the beautiful light color that Pulao is known for. Just make sure it’s smooth and not too watery.

Explore More (Non-Yakhni) Rice Recipes

Spicy Chicken Fried Rice
Singapore Rice

How To Make The Best Pakistani Chicken Pulao: Step-By-Step Process With Pictures

Rinse and soak rice properly

1. Start by rinsing the rice under cold water until the water runs clear, then soak in water for about 30 minutes to soften before cooking.

Prepare chicken broth

2. In a large pot, add the chicken pieces, whole spices, salt, sliced onions, ginger, garlic cloves, and water. Bring the pot to boil over medium-high heat, then reduce the heat and let it simmer for at least 25-30 minutes to extract flavors from the ingredients.

2. Once cooked, use tongs to carefully remove the chicken pieces from the broth. Set the chicken aside for later use. Strain the broth using a fine-mesh strainer or cheesecloth to remove any impurities and solids. Save the chicken broth to use in later steps.

Cooking Chicken Pulao

3. In a separate large pan or pot, heat oil over medium heat. Add finely chopped onions and cook them until they turn golden brown and caramelized. Stir in ginger-garlic paste and cook for a minute until fragrant.

4. Add the cooked chicken pieces to the pan with the sauteed onion. Fry the chicken pieces for 2-3 minutes to develop a nice crust on the outside. Add the basic spices ( cumin seeds, coriander powder, and red chili powder ). Adjust the salt if needed and add slit green chilies for a hint of spiciness.

5. Whisk plain yogurt until smooth and combine it with tamarind pulp. Pour the yogurt-tamarind mixture into the pan, along with fresh cilantro. Mix well to ensure that the flavours are evenly distributed.

6. Once the mixture is well combined, pour in the reserved chicken broth. Let it boil.

7. Add the soaked and drained rice to the pan with boiling broth mixture. Gently stir to coat the rice with the flavors in the pan.

8. Lower the heat, cover with a lid, and let it simmer until the rice is 90% cooked and the liquid (broth) is absorbed.

9. Take a clean kitchen cloth. Place it on the pan opening and seal it with the lid. Cook the Chicken Pulao on low heat for about 20-25 minutes to let the rice fully absorb the flavors and cook through.

10. After the dum process, remove the lid and gently fluff the rice with a fork or spatula to separate the grains. Transfer the Chicken Pulao to a serving dish, garnish with fried onions and serve hot with raita or your favorite side dishes.

Yakhni Pulao vs. Simple Chicken Pulao

The main difference between Yakhni Chicken Pulao and Simple Chicken Pulao is the yakhni. In Yakhni Pulao, the chicken is first simmered with whole spices to make a flavorful yakhni. That yakhni is then used instead of plain water to cook the rice, giving the pulao its signature aroma and taste. If you’re looking for an authentic Pakistani Chicken Pulao, making the yakhni is a step you shouldn’t skip.

In a simple (non-yakhni) Chicken Pulao, the chicken is cooked directly with onions, spices, and masala, and plain water is used instead of a flavorful yakhni (chicken broth). This method is similar to how chana pulao and many other everyday pulao recipes are prepared.

Expert Tips

• Getting the Rice-to-Broth Ratio Just Right: So, the secret to nailing that perfect Pulao lies in getting the rice-to-broth ratio spot on. Back when I was new to cooking, I struggled with either ending up with rice that was too tough or too mushy. The trick that turned it all around for me? Making sure I added broth double the amount of rice. Say you’re using 1 cup of rice, then you’ll need 2 cups of broth. Easy peasy, right?

• Stick to the Same Measuring Cup: Another handy tip, always use the same measuring cup for the rice and the broth. This little trick may seem small, but it keeps things consistent and ensures your Pulao turns out fluffy, just the way you like it.

• Give Time to Steam (Dum): Don’t rush the dum. Let the pulao steam on low heat for 20–30 minutes. This gives the rice time to absorb all the flavors and helps every grain turn out soft and fluffy.

What To Serve With Chicken Pulao

One of the things I love about this recipe is that it’s a complete meal on its own. You can serve it with raita and a fresh salad, and that’s all you really need for a simple, satisfying meal.

If you’re making Chicken Pulao for a dawat, serve it with Shami Kebabs, Seekh Kebabs or Chapli Kebabs. Add Mutton Karahi, a fresh salad, lehsan tamatar chutney, and some pickle on the side, and you’ve got a proper Pakistani dawat everyone will enjoy.

How To Make This Pulao With Beef Or Mutton

Yes! You can easily adapt this recipe using beef or mutton instead of chicken. The cooking method remains almost the same, but you’ll need to simmer the yakhni (broth) for longer to ensure the meat becomes perfectly tender. Since beef and mutton require a longer cooking time, you’ll also need to use about twice the amount of water when preparing the yakhni.

For mutton, simmer the meat with the whole spices for 1½ to 2 hours, or until fork-tender. Beef may take 2 to 2½ hours, depending on the cut you’re using. Once the meat is fully cooked, strain the yakhni and continue with the recipe as directed. If you use Pressure Cooker, the cooking time may reduce to half. Mutton might time 15-20 mins,

If you’d like to make this recipe with beef, you’ll notice it’s very similar to Kabuli Pulao. The cooking method is nearly the same, but the main difference is that traditional Kabuli Pulao is finished with a sweet garnish of caramelized carrots, raisins and nuts. Without that garnish, the dish is essentially a classic Pakistani-style Beef Yakhni Pulao.

The Right Way to Give “Dum”

• Once about 90% of the liquid has been absorbed (as shown in the picture below) , it’s time to put the pulao on dum. Reduce the heat to low, place a clean kitchen towel over the pot, and cover it tightly with the lid. Tuck the edges of the towel under the lid to absorb excess steam, then let the rice finish cooking until it’s perfectly tender and fluffy.

• If you’re cooking Chicken Pulao in a large metal or stainless steel pot, here’s a simple tip. To keep the rice from sticking or burning at the bottom, heat a tawa (flat griddle) first. Once it’s hot, reduce the heat to low and place the pot on the tawa. This lets the rice cook gently and helps prevent the bottom layer from sticking.
• If you’re using a nonstick pan, here’s an easy tip. Simply turn down the heat, cover the pan with a lid, and seal any gaps around the lid’s handle with some tissue or atta (wheat dough) to trap the steam inside and let your amazingly delicious Pakistani Pulao cook to perfection.

Common Mistakes To Avoid

• Avoid using short-grain rice. Good-quality aged basmati rice gives you the light, fluffy texture that traditional Pakistani pulao is known for.
• Don’t rush the yakhni. Let it simmer gently so the chicken and whole spices have enough time to develop a rich broth.
• While preparing the yakhni, avoid cooking the chicken all the way through. It should be about 80–85% cooked, as it will finish cooking while the pulao steams on dum. This keeps the chicken tender and juicy instead of dry.
• Be careful with the rice-to-broth ratio. A 1:2 ratio works well!

How to Make Chicken Pulao Kid-Friendly

If you’re making this for kids, I recommend adding a few potatoes. My kids love them, and they’re a simple way to make Chicken Pulao more kid-friendly. Even if your little one skips the chicken, they’ll still have something tasty to enjoy.

To make Chicken Aloo Pulao, you’ll need to cook the potatoes separately since the chicken is already 80% cooked while preparing the yakhni. Boil peeled, medium-sized potatoes in salted water for 7–10 minutes, just until they’re fork-tender but not falling apart. Add the potatoes to the pot along with the cooked chicken, then continue with the rest of the recipe as written.

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