Yakhni Pulao Recipe
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5 from 4 votes

Yakhni Puloa

Fragrant spiced Yakhni Pulao, a tantalizing Indian one-pot meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 572kcal
Author: Sommer Collier


  • 1 1/4 pounds chicken breast or lamb, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 4 pods green cardamom
  • 10 whole peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise
  • 1 pinch saffron (small)
  • 1 cup diced onion
  • 2 tablespoons fresh grated ginger
  • 2 cloves garlic, minced
  • 1 cup basmati rice
  • 1 1/4 cup stock, chicken or beef
  • 1/3 cup sultanas (golden raisins)
  • 1/3 cup chopped dried apricot
  • 1/2 cup almonds or cashews
  • Salt
  • Chopped cilantro for garnish


  • In a large stockpot heat 2 tablespoons of oil over medium heat. Add the cardamom, peppercorns, cinnamon, bay leaf, anise and saffron. Stir for 2-3 minutes, to allow the spices to release their flavor. Then add the onions.
  • Sauté for 2-3 minutes. Add the ginger and garlic and sauté another 2 minutes. Add the chicken to the pot. Salt liberally and cook for 1-2 minutes.
  • Next add the rice and stir to coat it in oil. Add the stock and bring to a boil. Once boiling pour the sultanas on top, cover, and reduce the heat to low.
  • Cover and steam the rice for 15 minutes. Then remove from heat. Stir in the chopped apricots and nuts, then cover again.
  • Allow the Yakhni Pulao to sit another 5 minutes, covered. Serve with cilantro sprinkled on top!


Serving: 1cup | Calories: 572kcal | Carbohydrates: 60g | Protein: 38g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 465mg | Potassium: 922mg | Fiber: 5g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 7.3mg | Calcium: 102mg | Iron: 2.4mg