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

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

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

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