Wazwan-Style Chicken Yakhni Pulao

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A delicate Kashmiri chicken pulao cooked in aromatic yogurt-based broth, infused with warming spices and garnished with fried onions and nuts. This Indian-inspired rice and grain recipe, ready in about 70 minutes, pairs basmati rice, plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 3/4 cup plain yogurt
• 3 cups water
• 2 tbsp mustard oil
• 1 tbsp ginger paste
• 5 whole green cardamom pods
• 5 whole cloves
• 1 (2-inch) cinnamon stick
• 1 whole bay leaf
• 1 tsp fennel seeds
• 1.25 tsp salt
• 1/2 cup fried onions
• 1/4 cup sliced almonds
• 2 tbsp chopped fresh mint leaves

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear; soak in water for 30 minutes, then drain.
2. Step 2: Heat 2 tbsp mustard oil in a large pot over medium heat until shimmering. Add 5 green cardamom pods, 5 cloves, 1 cinnamon stick, 1 bay leaf, and 1 tsp fennel seeds; sauté for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp ginger paste and 1 lb chicken thigh chunks; cook for 4 minutes until chicken begins to brown.
4. Step 4: Whisk 3/4 cup plain yogurt with 1.25 tsp salt and add to the pot; cook for 3 minutes while stirring until the mixture thickens.
5. Step 5: Add 3 cups water and bring to a boil. Add the drained rice, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Gently fluff the rice with a fork, then garnish with 1/2 cup fried onions, 1/4 cup sliced almonds, and 2 tbsp chopped fresh mint leaves before serving.