Chicken Yakhni Pulao (Pakistani Chicken and Rice)

Chicken Yakhni Pulao (Pakistani Chicken and Rice)

NY Times

Pakistan’s original meat and rice dish for special occasions, yakhni pulao is the demure rival to the more lavish, layered and spiced chicken biryani. Unlike biryani, yakhni pulao is delicately spiced and the rice is cooked in a quick yakhni (broth) made from the bone-in chicken pieces, which get added back to the rice toward the end of the cooking process. Golden sautéed onions give the pulao its distinct earthy color, while aromatic peppercorns, cumin, cloves and cinnamon flavor the rice. Green chiles provide a kick and yogurt a bit of sourness. Serve with a hefty curry like kaddu with greens and shrimp, butter paneer or Kerala-style vegetable korma, or alongside dal like masoor dal, sabut masoor dal or chana masala, or by itself.

Yield: 4 servings

1½ cups basmati rice 

1 pound bone-in, skinless chicken pieces (split breasts, thighs and/or legs)

8 to 10 black peppercorns 

4 to 6 cloves 

1 cinnamon stick 

2 teaspoons cumin seeds, divided

¼ cup ghee or neutral oil (such as canola or vegetable)

1 medium yellow or white onion, thinly sliced 

1 tablespoon ginger paste or freshly grated ginger 

1 tablespoon garlic paste or freshly grated garlic 

2 plum tomatoes, chopped 

2 Thai green chiles, stems removed

2 tablespoons Greek yogurt

Salt

1 teaspoon garam masala

2 tablespoons chopped cilantro

Place the rice in a large bowl and wash by soaking and draining a few times until the water runs clear. Fill up the bowl of rice with water one final time to soak the rice; set aside.

In a large heavy pot over high heat, combine the chicken, peppercorns, cloves, cinnamon, 1 teaspoon of the cumin seeds and 2½ cups water. When the water starts boiling, adjust heat to medium-low to maintain a simmer. Cover so the lid is ajar and cook 20 minutes. Transfer the chicken and broth to a large bowl and set aside.

Add ghee to the now-empty pot and heat on high for 45 seconds. Stir in the remaining 1 teaspoon cumin seeds. Add onion, ginger and garlic, and continue to cook, stirring occasionally until onion is golden, 7 to 10 minutes. Return the chicken pieces to the pot. Continue cooking on high until the chicken has darkened slightly, about 5 minutes. Stir in tomatoes, green chiles and yogurt.

Drain the rice and stir it into the pot along with 2½ cups of the reserved broth (along with any spices in the broth). Season with salt. Bring to a boil, then adjust heat to medium-low to maintain a simmer.

Wrap a kitchen towel around the lid of the pot so it’s covered from all sides (this ensures a seal and locks in moisture). Cover the pot with the wrapped lid. Continue cooking over medium-low, undisturbed, for 12 minutes. Turn off the heat and let the pulao rest for 10 minutes.

Remove the lid and fluff the pulao. Sprinkle with garam masala and cilantro and serve.