Kashmiri Yakhni Pulao with Saffron and Yogurt

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant rice dish cooked in a yogurt-based broth with tender chicken and aromatic spices, finished with saffron for a golden hue. This Indian chicken recipe, ready in about 65 minutes, pairs Basmati rice, Chicken, and Yogurt for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Indian cuisine 480 cal/serving

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Ingredients

1.5 cups Basmati rice
500 grams Chicken
1 cup Yogurt
2 cups Water
2 medium Onion
2 tablespoons Ginger
3 cloves Garlic
4 Cardamom pods
1 inch Cinnamon stick
4 Clove
2 Bay leaf
1/4 teaspoon Saffron threads
1 tablespoon Milk
1 teaspoon Salt
2 tablespoons Olive oil
2 Green chili
2 tablespoons Cilantro

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Instructions

Step 1: In a large pot, combine 500 grams chicken pieces, 1 cup yogurt, 2 cups water, 2 medium sliced onions (about 200g), 2 tablespoons minced ginger, 3 minced garlic cloves, 4 cardamom pods, 1-inch cinnamon stick, 4 cloves, 2 bay leaves, and 1 teaspoon salt. Bring to a gentle simmer and cook for 30 minutes until chicken is tender.
Step 2: While simmering, rinse 1.5 cups basmati rice under cold water until water runs clear, then drain.
Step 3: After 30 minutes, remove chicken pieces and set aside. Strain the broth, discarding solids except chicken.
Step 4: Heat 2 tablespoons olive oil in the same pot over medium heat. Add the strained broth, 1.5 cups rinsed basmati rice, and 1/4 teaspoon saffron threads (soaked in 1 tablespoon warm milk for 5 minutes).
Step 5: Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until rice is tender and liquid absorbed.
Step 6: Gently fold in 500 grams cooked chicken, 2 slit green chilies, and 2 tablespoons chopped cilantro. Cover and cook for 5 more minutes.
Step 7: Serve hot.