Yakhni Puloa Recipe

Name: Yakhni Puloa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs chicken breasts or 1 14 lbs lamb, cut into bite-size pieces; 1 cup basmati rice; 1 ¼ cups stock (chicken or beef); 4 green cardamom pods; 10 whole peppercorns; 1 cinnamon stick; 1 bay leaf; 1 star anise; 1 small pinch saffron; 2 tablespoons fresh grated ginger; 2 cloves garlic, minced; 1 cup diced onion; ⅓ cup sultana (golden raisins); ⅓ cup chopped dried apricot; ½ cup almonds or ½ cup cashews; salt; chopped cilantro (to garnish)

Servings: persons

1 14 lbs chicken breasts or 1 14 lbs lamb, cut into bite-size pieces
1 cup basmati rice
1 ¼ cups stock (chicken or beef)
4 green cardamom pods
10 whole peppercorns
1 cinnamon stick
1 bay leaf
1 star anise
1 small pinch saffron
2 tablespoons fresh grated ginger
2 cloves garlic, minced
1 cup diced onion
⅓ cup sultana (golden raisins)
⅓ cup chopped dried apricot
½ cup almonds or ½ cup cashews
salt
chopped cilantro (to garnish)

1
In a large pot heat 2 tablespoons of oil over medium heat.
2
Add the cardamom, cinnamon, bay leaf, anise and saffron.
3
Stir for to release the flavors and add the onions.
4
Saute for 2-3 minutes, then add the ginger and garlic and saute another 2 minutes.
5
Add the chicken to the pot.
6
Salt liberally and cook for 1-2 minutes.
7
Next add the rice and stir to coat it in oil.
8
Add the stock and bring to a boil.
9
Once boiling pour the sultanas on top, cover, and reduce the heat to low.
10
Steam the rice for 15 minutes.
11
Then remove from heat.
12
Stir in the chopped apricots and nuts and cover again.
13
Allow the puloa to sit another 5 minutes, covered.
14
Serve with cilantro sprinkled on top!

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 14 lbs chicken breasts or 1 14 lbs lamb, cut into bite-size pieces, 1 cup basmati rice, 1 ¼ cups stock (chicken or beef), 4 green cardamom pods, and more.

Yes, Yakhni Puloa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yakhni Puloa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions