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    You are in: Home / Recipes / Yakni Pilau (Chicken Rice) Recipe
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    Yakni Pilau (Chicken Rice)

    Yakni Pilau (Chicken Rice). Photo by UmmIbrahim

    1/6 Photos of Yakni Pilau (Chicken Rice)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    baraahnz's Note:

    This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.

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    Units: US | Metric


    1. 1
      Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
    2. 2
      Simmer for approximately 2 hours.
    3. 3
      Cool slightly, strain stock and measure out 4 cups.
    4. 4
      Remove meat from bones, cut into bite-size pieces and set aside.
    5. 5
      Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
    6. 6
      Heat ghee in a large pot and fry sliced onion until golden.
    7. 7
      Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
    8. 8
      Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
    9. 9
      Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
    10. 10
      Stir well.
    11. 11
      Cover pan tightly and cook over a very low heat for 20 minutes.
    12. 12
      Do not uncover pot or stir rice during cooking time.
    13. 13
      When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
    14. 14
      Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
    15. 15
      Garnish with almonds, peas and eggs.

    Ratings & Reviews:

    • on May 07, 2010


      This was 4.5 for us - we really enjoyed it. Next time I wouldn't add the cooked chicken to the rice until the end as ours was a tad dry. Otherwise, a lovely change!

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    • on October 06, 2009


      I am upping my stars to 4 3/4! I had previously not enjoyed the rose water smell and taste of this as the one I had made it taste and smell extremely artificial but since I have bought a better rose water, more expensive, that is Iranian and I liked this so much more. I dont put as many peppercorns out of preference here and simmer the chicken along with a couple organic carrots, celery leaves and a celery stalk for even more flavor. (That is actually the main way I make chicken stock in general) I used Garam Masala for Cunswim toast blanched slivered almonds in a dry frying pan over medium high watching carefully and I also add the green peas of which I use the frozen type. I use white Basmati rice. I serve this with a fresh salad and it is delicious accompanied by Cacik (Turkish yogurt salad) I will make this again with the Cacik or another yogurt salad.

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    • on November 25, 2008


      I can't say anything better than what has already been said. This has become a family favorite because it is so delicious, and I enjoy making it also because it makes the house smell wonderful all day long. THANKS SO MUCH!

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    Read All Reviews (9)


    Nutritional Facts for Yakni Pilau (Chicken Rice)

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 743.2
    Calories from Fat 308
    Total Fat 34.3 g
    Saturated Fat 13.3 g
    Cholesterol 142.3 mg
    Sodium 1470.1 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 1.8 g
    Sugars 5.7 g
    Protein 34.7 g

    The following items or measurements are not included:

    cardamom pods


    rose water

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