Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pila
Experience the authentic flavors of Pakistan with this Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pilaf—a culinary masterpiece blending fragrant basmati rice with tender, spiced chicken simmered in an aromatic broth (yakhni). This recipe stands out for its robust use of whole spices like cinnamon, cardamom, and cloves, which infuse the dish with layers of depth and warmth. The rich stock is expertly strained and combined with a base of golden-fried onions, tomatoes, and yogurt, creating a masala that coats every grain of rice. With a final steaming (dum) technique for perfectly fluffy rice, this pulao is topped with fresh coriander and mint for a refreshing finish. Ideal for family dinners or festive occasions, serve it with cooling raita, tangy achar, or a crisp salad for a complete and satisfying meal. Perfect for lovers of bold South Asian cuisine, this pulao encapsulates the essence of traditional Pakistani cooking.
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Recipe Information
Ingredients
- 1 kg Chicken
- 500 g Basmati rice
- 3 medium Onions
- 2 medium Tomatoes
- 6 large Garlic cloves
- 1 inch Ginger
- 4 small Green chilies
- 120 ml Plain yogurt
- 3 tbsp Cooking oil or ghee
- 1 tsp Whole black peppercorns
- 1 tsp Cumin seeds
- 5 Cloves
- 4 Green cardamom pods
- 2 Black cardamom pods
- 1 inch Cinnamon stick
- 2 Bay leaves
- 1 Star anise
- 0.5 tsp Nutmeg (optional)
- 2 tsp Salt
- 1.5 liters Water
- 2 tbsp Fresh coriander
- 2 tbsp Fresh mint
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain and set aside.
In a large stockpot, add the chicken, 1 onion (halved), garlic cloves, ginger, whole black peppercorns, cumin seeds, cloves, green cardamom, black cardamom, cinnamon stick, bay leaves, star anise, and 1.5 liters of water.
Bring the mixture to a boil, skimming any foam that forms on the surface. Reduce the heat, cover, and let it simmer for 30–40 minutes until the chicken is fully cooked and the stock (yakhni) is flavorful.
Strain the stock into a separate bowl using a fine mesh sieve. Reserve the chicken pieces and discard the solids.
Thinly slice the remaining 2 onions. In a large heavy-based pot, heat the cooking oil or ghee over medium heat. Add the sliced onions and fry until golden brown and crispy, stirring frequently to avoid burning.
Add chopped tomatoes to the pot and cook until they become soft and start to break down. Stir in the yogurt and mix well.
Add the cooked chicken pieces to the pot and season with salt, nutmeg (if using), and additional green chilies, if desired. Cook for a few minutes until the chicken is coated in the masala.
Measure 3 cups of the reserved chicken stock (yakhni). If there isn’t enough stock, add water to make up the required amount.
Pour the stock into the pot with the chicken and bring it to a boil. Add the drained rice, making sure it is evenly distributed.
Cover the pot with a tight-fitting lid and cook on high heat for 5 minutes. Then reduce the heat to low and let it steam (dum) for 15–20 minutes, or until the rice is fully cooked and fluffy.
Garnish the pulao with freshly chopped coriander and mint leaves. Serve hot with raita, salad, or achar (pickle).
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
