Wazwan-Style Chicken Yakhni Pulao with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A fragrant Kashmiri chicken pulao cooked in a spiced yogurt-based broth, blending aromatic whole spices and tender chicken for a regal one-pot meal. This indian-inspired chicken ready in about 70 minutes pairs basmati rice, rinsed, bone-in chicken pieces, plain 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

• 2 cups basmati rice, rinsed
• 1 lb bone-in chicken pieces
• 1 cup plain yogurt
• 3 cups water
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 5 green cardamom pods
• 1 (3-inch) cinnamon stick
• 1 tsp black peppercorns
• 2 bay leaves
• 2 mace blades
• 5 cloves
• 1 1/2 tsp salt
• 3 tbsp mustard oil
• 1/2 cup sliced fried onions
• 2 tbsp fresh cilantro leaves, chopped
• 2 tbsp fresh mint leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a deep pot over medium heat until hot. Add 5 green cardamom pods, 1 3-inch cinnamon stick, 1 tsp black peppercorns, 2 bay leaves, 2 mace blades, and 5 cloves; sauté for 1 minute until aromatic.
2. Step 2: Add 1 tbsp ginger paste and 1 tbsp garlic paste; cook for 2 minutes until fragrant.
3. Step 3: Add 1 lb bone-in chicken pieces and 1 1/2 tsp salt; brown the chicken on all sides for 5 minutes.
4. Step 4: Stir in 1 cup plain yogurt and cook for 5 minutes, allowing the chicken to absorb the spices.
5. Step 5: Pour in 3 cups water and bring to a boil. Reduce heat to low and simmer covered for 20 minutes.
6. Step 6: Add 2 cups rinsed basmati rice, gently stir to submerge the rice, cover tightly, and cook on very low heat for 15 minutes until rice is tender and chicken is cooked through.
7. Step 7: Remove from heat and let it rest covered for 10 minutes. Fluff the rice with a fork, mix in 1/2 cup sliced fried onions, 2 tbsp chopped cilantro, and 2 tbsp chopped mint leaves before serving.