Kashmiri Yakhni Pulao
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4.63 from 8 votes

Kashmiri Yakhni Pulao |Instant Pot Rice and Chicken

Dinners, where you can cook everything in a single pot, are one of my favorite things. This recipe for Kashmiri Yakhni Pulao is one of those recipes, and you're going to love it. When you look at the pictures, this looks like just another chicken and rice dish, but it's so much more flavorful than that.
Prep Time10 mins
Cook Time15 mins
Time to pressure and NPR25 mins
Total Time50 mins
Course: Main Courses
Cuisine: Indian, Kashmiri
Keyword: instant pot rice and chicken, kashmiri recipes, one pot meals, yakhni pulao
Servings: 6
Calories: 351kcal
Author: Urvashi Pitre


For the Yakhni

For the Rice


Make the Yakhni

  • Place onions, ginger, garlic and whole spices into a cheese cloth bundle and secure tightly.  
  • Place chicken, water, salt, and the cheesecloth bundle in the inner liner of your instant pot.   
  • Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
  • Remove the cheesecloth bundle and discard.
  • Remove the chicken and break into large pieces.
  • You should have 1.5 cups of stock in your instant pot (use a measuring cup to be sure).
  • Leave 1.5 cups of stock in the pot for cooking the rice and reserve any remaining stock for a different recipe.

Make the rice

  • To the stock in your inner liner, add the rinsed long grain basmati rice, garam masala, ghee and salt. Push the rice down to ensure it is covered by the stock.
  • Lay the large shredded chicken pieces on top of the rice.    
  • Cook at high pressure for 4 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure. 
  • Mix lightly and serve.  


  • You can also make this with beef or lamb if you prefer. If you cut the meat into large, bite-size pieces, you won't need to change cook times. 


Calories: 351kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Fiber: 1g