Chicke Pulao Without Yakhni | Cooking with TayyabaMehfooz

Chicken Pulao without Yakhni is a flavorful and aromatic one-pot rice dish made by cooking chicken and rice together with spices, herbs, and aromatics—without preparing a separate yakhni (stock or broth). It’s a simpler, quicker version of traditional chicken yakhni pulao but still rich in taste and satisfying in texture. Key Features of Chicken Pulao Without Yakhni: Ingredients: Basmati rice (soaked) Chicken pieces (bone-in or boneless) Whole spices: bay leaf, cloves, cinnamon, cardamom, black pepper Onions, tomatoes (optional), green chilies Ginger-garlic paste Yogurt (for moisture and mild tang) Fresh herbs: coriander and mint leaves Salt, garam masala, and other ground spices like turmeric and cumin Preparation: Whole spices are sautéed in oil or ghee to release aroma. Onions are browned, followed by ginger-garlic paste and chicken. Chicken is cooked with yogurt and spices until tender. Soaked rice is added directly to the pot with measured water. The rice and chicken are simmered together until the rice is fully cooked and fluffy, absorbing all the flavors. Taste & Texture: Mildly spiced, aromatic, and less greasy than biryani Juicy chicken pieces with perfectly cooked, fragrant rice Balanced flavor—less intense than biryani, more flavorful than plain rice Serving Suggestions: Best served hot with raita (yogurt dip), salad, or chutney Optionally garnished with fried onions, mint, or lemon wedges Why "Without Yakhni"? In a traditional yakhni pulao, a separate broth (yakhni) is prepared by simmering chicken with spices, then straining it and using it to cook the rice. In this simplified version, the chicken is cooked directly with the rice, skipping the broth step—making it quicker and easier for everyday cooking. Chicken Pulao without Yakhni is perfect for those who want the comfort and depth of a pulao without the extra steps of broth-making. It’s a quick, wholesome, and flavorful meal ideal for lunch or dinner.