Yakani Pulao(Chicken & Rice in Broth)

Yakani (yak-a-nee) Yak as in the Himalayan animal and ani as nee, means broth in Hindi, Urdu and several languages across the sub continent. This recipe is in the same genre of biryani yet very different in terms of cooking method, complexity and intensity, but non less delicious. It is aromatic, umami rich with deep flavors, tender succulent chicken pieces, and fluffy rice. It’s also easy to double up to feed a crowd and much less involved to make. We have tested this recipe over many years so I can confidently tell you the recipe works every time.

Yakhni means broth or stock. Yakhni Pulao is literally chicken and rice cooked in broth. However, this is not the usual grocery store boxed chicken broth. This broth is the ‘pièce de rèsistance‘ of this dish. We make quick bone broth with the bone-in pieces of chicken , a bunch of whole spices, aromatic vegetables and simmer into a deeply flavored umami rich broth like no other.

Ingredient Highlights

Surprisingly the ingredients and cooking is simple, and here’s what you’ll need.

• Chicken: Use cut-up, skinless, bone-in whole chicken pieces. I get the butcher to do this for me from a whole chicken. Usually halal butchers in Halal or Mediterranean markets would know. Ask for “curry cut” smaller chickens weighing under 3 lbs. I use only bone-in drumsticks, thighs and breast in the pulao, but for the broth I use everything.
• Spices: You’ll need some pantry staple whole (coriander, cumin seeds, black cardamom peppercorns, cinnamon, green cardamom, bay leaves, and cloves). If you are missing one or two, don’t worry skip them, but make sure you’re not missing more than 3-4 spices. You’ll need them first in the broth and more spices to cook with the rice. In the rice subbing ground garam masala is acceptable to replace whole spices. Make sure there is enough whole spices close to the recipe so the broth is rich and full bodied.
• Vegetables: I’ve use regular yellow onion here but, red or white onion works just fine. Green chili peppers: I use about 1- 2 Thai or Serrano chili peppers for some heat.
• Fat: Ghee is always my first choice for rice dishes, but I prefer a balance of ghee and oil for this recipe because the broth is rich, full bodied and flavorful.
• Yogurt: Whisk plain Greek yogurt to prevent curdling, I found the yogurt still curdles a little but dissolves once everything cooks(see image) Alternatively use chopped tomatoes.
• Aged, basmati rice: I use aged Sela basmati for Pulao and biryani. Sela basmati is regular basmati but conditioned a little different. Sela is parboiled basmati rice while still in its husk (paddy form) and then milled into golden rice grains. When cooked the rice is firmer and less sticky, easier to digest, better in terms of nutrition(retrogrades the starch) and has a strong ability to absorb the flavors. That said, any rice will work as long as it’s aged, long-grained basmati rice. You can find bags of different weights in Indian grocery stores and at better prices. For this recipe I used regular aged basmati for everybody’s convenience.
• Garnishes: Chopped cilantro, mint, freshly cracked black pepper and an optional squeeze of lime juice are the best garnishes for Yakani Pulao without distracting the flavors of the main dish. One or two garnishes are fine too.

Cooking Tips For an Amazing Yakani Pulao

• For the broth, it is essential to cook the chicken on a gentle simmer to slowly extract the flavor and prevent the meat from going tough and dry, basically poaching. If not in a rush leave the broth overnight in the fridge for the flavors to intensify. Gentle cooking the chicken for 20-25 minutes is enough, over cooking may dry the chicken meat and fall of the bone which we don’t want because it will cook further with the rice..
• Measure out the right amount of broth and add water(if extra liquid is needed) as in the recipe to obtain the perfectly cooked rice.
• Cooking the onions with patience is essential, this not only adds flavor but also the beautiful golden hue to the rice and final dish.
• Use a tong or slotted spoon to fish out the chicken pieces from the stock(pun not intended), then strain the stock. Discard the remaining onion and whole spices. I also discard the very bony pieces to the rice.

How To Cook Rice For Yakani Pulao

• Portion out the correct amount of rice into a large bowl. Rinse gently rubbing the grains, drain and repeat until the water runs clear. Then soak as written in the recipe. If possible use a large non-stick Dutch oven or heavy pot (about 5 quart) to prevent the rice from sticking to the bottom.
• Rice to water ratio: to cook basmati rice most recipes say its 1:1.5 to 2 cups. This ratio depends on a few factors such as age of the rice, soaking, kind of pot used to cook etc. For this recipe we are using 1.5 cups of rice to 3 cups liquid, with 30 minutes of soaking rice at room temperature.
• One of the most important step is not to open the lid to check, once you set the rice for cooking, the precious steam cooks the rice and once it escapes its hard to estimate the cooking time and perfect texture. So resist the temptation to open the lid and check on your rice. Peeking will interfere with the steaming process and leave you with dry, undercooked rice.

Accompaniments

• The best accompaniment to a Yakani pulao in my opinion is a cool herb raita, my veggie raita or good ole plain yogurt.
• I also like to serve it with a side of chopped Kachumbar salad or seasonal roast veggies to balance the meal.