• Prep Time 10-12 minutes
  • Cook Time 20-25 minutes
  • Serving For 2-3 People
  • Difficulty Easy

Recipe Description

Yakhni Pulao is a Kashmiri recipe made using rice, chicken and a lot of flavourful Indian spices. this traditionally take lot of time to cook but In pressure cooker the recipe is simplified.


Ingredient                                                                       Quantity

Rice (Basmati)                                                                 1½ cup

Chicken on bone                                                              500 grams

Ghee                                                                                2 tbsp

Bay leaf                                                                            2 no.

Black cardamom                                                              1 no.

Cinnamon sticks                                                              1 inch

Green cardamoms                                                           4-5 no.

Black peppercorn                                                             1 tsp

Star anise                                                                         1 no.

Shahi jeera                                                                       1 tsp

Onion thinly slices                                                            1 no. (Large)

Ginger garlic paste                                                          1 tbsp

Red chilli powder                                                              ½ tsp

Turmeric powder                                                               pinch.

Garam masala                                                                 1 tsp

Fennel seeds (Saunf) powder                                         1 tsp

Dry ginger powder                                                           ½ tsp

Cumin powder                                                                 ½ tsp

Salt                                                                                  to taste

Yogurt                                                                              1 cup

Mint sprig                                                                         for garnish

Water                                                                               As required



  1. Wash rice and soak for 15 minutes. Drain and set aside.
  2. Heat ghee in cooker; add bay leaf, black cardamom, cinnamon stick, green cardamoms, black peppercorn, star anise, shahi jeera, mix well and sauté till it begins to smell nice.
  3. Add slice onions, mix well and sauté for 2-3 min.
  4. Add chicken, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, Saunf powder, dry ginger powder and cumin powder, mix well and sauté for 2-3 min.
  5. Add salt, mix well and sauté for 1 min.
  6. Add yogurt, mix well and cook for 6-8 min.
  7. Add soaked rice, mix well.
  8. Add water, stir to mix and Cover and cook for 2 whistle.
  9. After 2 whistles, switch off the flame and let the pressure cooker rest for 5 min.
  10. Take out the lid and stir lightly and remove yakhni pulao in serving plate.
  11. Garnish with mint sprig and serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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