Kitchens of India’s ready-to-eat Yakhni Pulao is a Kashmiri delicacy of succulent chicken chunks marinated in fresh creamy curd and cooked in saffron infused basmati rice.
Serving Tip: Enjoy this dish along with dal, vegetables, gravies, and roti/rice as a wholesome Indian thali.
Inspired by the dishes of India’s prestigious ITC Hotels
No added preservatives
Made with the choicest ingredients 
Immerse the foil pouch in boiling water for 5-6 minutes. Cut open pack and empty contents into a dish. Mix well and serve hot.
Cut pouch, empty contents into a wide microwave dish. Heat on high for 1 minute. Break chunks of pulao with the back of a spoon and heat for another 1-2 minutes. Remove the dish from the microwave and keep covered for 2 minutes. Serve hot.
Cut pouch, empty contents into a greased frying pan. Break chunks of pulao with the back of a spoon. Heat for 3-5 minutes while stirring. Serve hot.
Yakhni Pulao is a Kashmiri recipe prepared using chicken chunks, basmati rice, and fragrant seasonings. An art form in itself, the biryani is made using the right, fragrant seasonings in just the right proportions. Succulent chicken chunks are marinated in creamy curd (yakhni) and cooked in basmati rice along with green cardamom, cinnamon, bay leaves, cloves, garlic, milk cream, and saffron. The curd and milk cream add a depth of rich flavour while the saffron and green cardamom add a delightful sweetness and color. The result is a delectable pulao that is ready in minutes with a smooth texture and delicate meat.
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