Sanadli Pulao

Name: Sandali Pulao
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: For the Yakhni (soup):; 750 gm chicken; 2 large onion, chunks; 2 stick cinnamon; 3 black cardamom; 1 tbsp. white cumin seeds; 4 tbsp. coriander seed; 1 tsp. black cumin seed (shahi zeera); 2 inch fresh ginger(in cubes); 5-6 fresh garlic bulbs; 1 tbsp. black peppercorns; 1 tbsp. cloves...; 4 glass water; Ingredients for Pulao; 3 mugs rice (wash and soak in lukewarm water for 20 mins); 2 medium onion thin sliced; 1/4 cup oil; 5 tbsp. yogurt; 1 tbsp. black pepper corns and cloves together; 1 tbsp. ginger/garlic paste..; 1/2 tsp. coriander powder; 1/4 tsp. garam masala; 3 tsp. salt

Sarvat Hanif @sarvathanif

Canada

Biryani is great, but sometimes you just want a comforting pulao!
That’s exactly where Sanadli Pulao comes in. Fragrant, flavourful and beautifully comforting, this pulao is the kind of dish that brings everyone to the table. The rice is cooked with aromatic spices and tender pieces of meat, creating a delicious combination that feels both hearty and homestyle.
What I love most about pulao is how simple ingredients can come together to create such wonderful flavour. The aroma of whole spices fills the kitchen as the rice cooks, making it almost impossible to wait until it’s ready!
Once the rice is perfectly cooked and fluffy, the pulao is ready to serve. Pair it with a refreshing raita, a simple salad or your favourite chutney, and you have a satisfying meal that works beautifully for both everyday lunches and family gatherings.
So, if you’re looking for a comforting rice dish that is full of aroma and flavour, Sanadli Pulao is definitely one to try!
#CookpadApron2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour 30 minutes

6 servings

For the Yakhni (soup):
750 gmchicken
2large onion, chunks
2 stickcinnamon
3black cardamom
1 tbsp.white cumin seeds
4 tbsp.coriander seed
1 tsp.black cumin seed (shahi zeera)
2 inchfresh ginger(in cubes)
5-6fresh garlic bulbs
1 tbsp.black peppercorn
1 tbsp.cloves...
4 glasswater
Ingredients for Pulao
3mugs rice (wash and soak in lukewarm water for 20 mins)
2medium onion thin sliced
1/4 cupoil
5 tbsp.yogurt
1 tbsp.black pepper corns and cloves together
1 tbsp.ginger/garlic paste..
1/2 tsp.coriander powder
1/4 tsp.garam masala
3 tsp.salt

Saved

Steps

1 hour 30 minutes

1

Wash and make medium pieces of chicken pieces.
2

Pour water in a broad pot.
3

Take a cheese cloth and put the yakhni spices in it and make a bundle or spice bag. Lay this bundle in the water.
4

Add onion, chicken, garlic, ginger and the spice bundle. Cook till meat is tender.
5

Separate the meat and take out the spice bundle and strain the yakhni/soup pressing the onion in paste
6

Heat oil and add in the black pepper/clove and allow to splutter.
7

Add the onions and fry till brown NOT black -this brown colour will give rice the due colour.
8

As onion gets fried, add in the meat and stir.
9

Add ginger garlic paste, stir.
10

Sprinkle the coriander powder, yogurt and cook till the meat turns into a fresh brown colour and the yogurt dries up.
11

Measure the ready soup (yakhni) and pour 4 glasses to the meat (if less then add water to cover it up)..
12

NOW add the salt, and bring all to boil.
13

Drain the rice and add in the pot, cook on a high flame and reduce heat gradually. When the yakhni is only on the surface cover the pot (with a wet cloth--optional) and set on dum (simmer) on a low heat for 15 minutes.
14

Uncover and sprinkle the garam masala and fluff the rice from edges.-the pulao is ready to serve