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Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pila Recipe

Experience the rich flavors of Pakistan with this authentic Karachi-style Chicken Yakhni Pulao! A beloved Punjabi dish, elevated with a vibrant Karachi twist. This recipe perfectly balances aromatic spices with tender chicken and fluffy rice. Easily customizable – omit tomatoes, anise seeds, and mint for a classic Punjabi version. Perfect for special occasions or a delicious weeknight meal. Get ready to impress your family and friends with this incredible fusion of taste and tradition!

Prep Time 20 mins
Cook Time 60 mins
Calories 375.9 kcal
Protein 30g
Rating 4.4 (5 Reviews)
Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pila 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pila

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How to Make Pakistani Punjabi Karachi Style Yakhni Pulao Chicken Stock Pila

  1. **Prepare the Yakhni:** In a large pot, combine 2 large roughly chopped onions, 1 tsp cumin seeds, 2 inches ginger, 4-5 cloves garlic, 2 green chilies, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. **Cook the Chicken in Yakhni:** Add the 1.5 lbs of chicken to the simmering yakhni and continue cooking until tender (approximately another 20 minutes).
  3. **Strain the Yakhni:** Remove the chicken from the yakhni and set aside. Strain the yakhni to remove solids.
  4. **Sauté Onions:** Heat 1/4 cup oil in a large pan. Add the thinly sliced onions and sauté until golden brown. Remove 1/4 of the fried onions and set aside for garnish.
  5. **Bloom Spices:** Add 1 tsp cumin seeds to the remaining fried onions. Sauté for 30 seconds, then add 2 tbsp ginger-garlic paste, 2 chopped tomatoes, 1 tsp red chili powder, 1 tbsp coriander powder, and salt to taste. Stir-fry for 3 minutes.
  6. **Add Yogurt and Spices:** Stir in 1 cup of yogurt, 1 tsp garam masala, and 4-5 crushed green cardamom pods. Cook over medium heat until the tomatoes soften.
  7. **Combine Chicken and Anise:** Add the cooked chicken and 1/2 tsp anise seeds to the masala. Simmer for 2 minutes.
  8. **Combine Yakhni and Masala:** Pour the prepared masala into the strained yakhni (already back in the pot).
  9. **Add Rice and Cook:** Add 2 cups of rinsed basmati rice. Bring to a boil, then reduce heat to high, uncovered, and cook for 5 minutes until excess water evaporates.
  10. **Steam the Pulao:** Sprinkle the reserved fried onions and chopped mint leaves over the rice. Cover the pot tightly with foil (to prevent steam from escaping). Reduce heat to low and cook for 15 minutes, or until the rice is cooked through and fluffy.
  11. **Serve:** Fluff the rice gently with a fork. Serve hot with your favorite chutney or cucumber raita.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

7g

Fat

19g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Side Dishes Poultry Chicken Recipes Asian Indian Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Lamb Sheep Poultry Rice Asian Indian Pakistani Potluck Holiday Event Kosher Chicken Crock Pot Slow Cooker Stove Top Dietary One Dish Meal Wedding Ramadan Egg Free Free Of Something Meat Pasta Rice And Grains Taste Mood Savory To Go Equipment Presentation Served Hot