Pressure-Cooker Chicken Yakhni
چکن یخنی·(chick-en yakh-nee)
Bimariyat (The Food Mom Made When We Were Sick)
This isn't an all-day ordeal. The secret to dragging a physically restorative, cold-clearing depth from bone-in thighs and whole black peppercorns isn't hovering over a stockpot; it’s the bhunai—a brief sauté of the meat in ghee to kill the raw poultry smell—and a fiercely guarded muslin bundle of black cardamom and fennel seeds. After forty-five minutes, when the pressure valve hisses, the broth, extracted in an Instant Pot, emerges so clear that droplets of rendered fat bead across the spoon; ladle it hot, squeeze the lemon, and drink.
Before you start
Assemble the potli (spice bundle).
Place the coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, black cardamoms, and cinnamon stick into a square of muslin, cheesecloth, or a large metal tea infuser. Tie it securely so the spices can aggressively flavor the liquid while keeping the final broth completely clear.
Ingredients
- coriander seeds1 tbsp
- fennel seeds1 tsp
- cumin seeds1 tsp
- black peppercorns10
- cloves4
- black cardamoms2
- cinnamon stick1
- desi ghee1 tbsp
- bone-in chicken pieces1 1/2 lb
- garlic4 clove
- fresh ginger2 inch
- yellow onion1 med
- turmeric powder1/4 tsp
- kosher salt1 1/2 tsp
- water5 cup
- hard-boiled eggs2 large
- lemon1 med
- black pepper1/4 tsp
Method
- 01
Sauté the chicken and aromatics to kill the raw poultry smell.
Turn your electric pressure cooker to the sauté function and add the ghee. Once hot, add the chicken pieces, smashed garlic, and ginger slices. Sauté for 4 to 5 minutes, turning occasionally, until the outside of the chicken is opaque. This step, known as bhunai, is the native secret to a clean-tasting broth.
- 02
Combine the remaining base ingredients and the spice bundle.
Turn off the sauté function. Add the halved onion, turmeric, salt, and the prepared spice bundle (potli) into the pot. Pour in the water and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- 03
Cook under high pressure.
Secure the lid, ensure the valve is set to sealing, and pressure cook on High for 15 minutes. Once the cycle completes, let the pressure release naturally for 10 minutes before venting any remaining pressure.
- 04
Strain the broth and shred the meat.
Carefully open the lid to reveal a clear, golden broth. Use tongs to remove and discard the spice bundle, onion halves, ginger, and garlic. Transfer the chicken to a cutting board, shred the meat from the bones (discarding cartilage and bones), and return the meat to the hot broth.
- 05
Garnish and serve.
Ladle the hot, clear broth and chicken into bowls or large mugs. Top each serving with half a hard-boiled egg, a squeeze of fresh lemon juice, and a dusting of freshly ground black pepper.
Notes
Sourcing the right chicken.
Traditional yakhni utilizes older, tougher free-range birds (Desi Murgh) packed with collagen. For an American supermarket equivalent that still yields a deeply rich, gelatinous mouthfeel, rely heavily on bone-in chicken thighs and wings, but ensure the skin is thoroughly removed so the broth doesn't turn greasy.