Kashmiri Yakhni Pulao with Saffron and Yogurt

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

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-inspired chicken recipe, ready in about 65 minutes, pairs Basmati rice, Chicken, Yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: While simmering, rinse 1.5 cups basmati rice under cold water until water runs clear, then drain.
3. Step 3: After 30 minutes, remove chicken pieces and set aside. Strain the broth, discarding solids except chicken.
4. 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).
5. 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.
6. 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.
7. Step 7: Serve hot.