One Pot Yakhni Pulao – An easy pilaf recipe

One pot and yakhni pulao usually don’t go together but I’ve cracked the code to prepare a pulao (or pilau as some people say) in one pot for those days when you’re craving it but don’t wanna go through all the steps or just don’t have the time and energy to use (and wash) multiple pots.

Before saying anything else, i’d like to state that My nani (grand mother) makes the best pulao in the world and one day i’ll ask her to share her recipe with me and ya’ll. Till then we’ll try to manage with the shortcuts that leads us to the best results. I do have the authentic style Yakhni Pulao recipe too but i thought you’d appreciate this more. I’ll post that one too, soon inshaa Allah.

This yakhni pulao recipe is so easy and quick yet the outcome it yield turns out aromatic and tasty. No one can guess you’ve made this in one pot. The effort is wayyyy less than the outcome, try it to believe it!

About Yakhni Pulao: It is a fragrant and flavorful rice dish made by cooking basmati rice in a rich, spiced meat broth called yakhni. Popular in South Asian cuisine, especially in Pakistani and North Indian households, this dish is known for its subtle yet aromatic taste, created by simmering meat (usually mutton or chicken) with whole spices, onions, and herbs. Unlike biryani, Yakhni Pulao is less spicy and more about depth of flavor, making it a comforting and elegant choice for family dinners or festive occasions..

Rating: 4 out of 5

Cuisine: Desi

Course: Main

Good for:	6-8 ppl	Ease Level:	4 out of 5
Prep Time:	10 mins	Quickness:	4 out of 5
Cooking Time:	50 mins	Taste Level:	5 out of 5

Above ratings are out of 5, with 5 being the ‘most’.

GET:

Big Pot
Grinder mill
Cooking Spoon
Knife
Cutting Board

SET:

Chicken 1.25-1.5kg
Rice (soak in water) 750gms
Whole Spices
–Cumin 1 tsp
-Black Pepper 1 tsp
-Cloves 4-5
-Star anise 2-3
-Bay Leaves 2
-Cinnamon stick 2-3
Onions 2 (julienne cut)
Green Chilies 3-4 (optional)
Ginger Garlic Paste 2 tbsp
Salt 2 tbsp
Prepared Garam Masala 1.5tbsp
Prunes/ dried plums 5-7 (optional)
Tomatoes 2 (chopped)
Yoghurt 250gms
Water 2 glasses (500ml)
Oil 100ml (half cup)

Garam Masala Ingredients:

Grind all ingredients mentioned below:
–Button chilies 5-6
-Bay Leaves 2
-Coriander Seeds 2 tsp
-Black Pepper 1 tsp
-Green Cardamom 4-5
-Star Anise 2
-Cinnamon stick 2
-Mace 1

GO:

Heat Oil in a large pot and saute whole all spices.
Now add julienne cut onions and green chilies and saute them until the onions turn transparent.
Mix in ginger garlic paste and introduce the chicken in pot. Give it a good mix.
Add in Salt, prepared Garam masala and dried prunes/plums (optional) and mix.
Stir in the chopped tomatoes followed by yoghurt.
Cover and let the chicken cook at low heat for about 15mins.
Add water and let it boil on high heat.
Once you see water boiling, add in the soaked rice and mix.
Let the rice cook without lid on high heat until you are able to see rice on the surface with water.
At this point, cover the pot and put it on dum – let it cook for about 15-20 mins on low heat.
After 20mins, your one-pot yakhni pulao is ready.
Serve and enjoy with raita.

Here’s a quick video to help you understand it a bit more:

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MY TWO CENTS:

Adjust the spices to suit your taste buds.
You can make this with lamb or beef too, just give the meat enough time to cook before adding the rice.
You don’t have to fry onions till they turn golden brown.
You can add potatoes too if you like.
You can omit tomatoes if you don’t have them at home, use 400gms of yoghurt if doing so.
Dried plums/prunes are totally optional, I love them in my Pulao and Biryani so yea.
Take extra care with heat when putting on dum. a general rule of thumb for this recipe is the heat is high when you’re cooking without the lid and when the lid is on, heat should be low.
You can prepare the grinded garam masala beforehand, keep it in an airtight jar – makes life super easy.