Name: Yakhni chicken pullao
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: Serves 4-6
Cuisine: Pakistani
Ingredients: 1 black cardamom pod; 2 star anise; 1 cinnamon stick; 1 teaspoon cloves; 4-6 skinless chicken legs (thighs and/or drumsticks), on the bone; 250 g (1¼ cups) basmati rice; 100 ml (3½ fl oz) sunflower oil; salt, to taste; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 1 large red onion, thinly sliced; 1 teaspoon finely grated ginger; 1 teaspoon crushed garlic; 1 teaspoon cumin seeds, roasted in a dry frying pan and ground; ½ tablespoon salt - ideally black salt (kala namak); 260 g (1 cup) Greek-style yoghurt; 1 tablespoon chopped coriander (cilantro); ¼ teaspoon sugar; 3-4 green cardamom pods, bruised; 2 bay leaves; 1 green chilli, deseeded and chopped; 2 teaspoons cumin seeds; ½ long (telegraph) cucumber

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
3 hr

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

Weekend comfort in a bowl, this is my mother’s signature chicken pullao recipe. ‘Yakhni’ refers to the stock used in the dish, which is infused with nourishment from the chicken on the bone and the spices.

Ingredients

250 g (1¼ cups) basmati rice
100 ml (3½

Asia
Pakistan
Karachi
Main course
Gluten-free

Method

Rinse the rice, then leave to soak in a bowl of water for 1 hour.
Meanwhile, heat half of the oil in a large saucepan with a lid over medium heat. When it is hot, add the peppercorns, cinnamon, star anise, cloves and black and green cardamom pods, then fry for 30 seconds, or until fragrant. Add the chicken and seal for 1–2 minutes, then add 400 ml (14 fl oz) wate

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Ingredients

Method

Part of