Ingredients:
- Chicken 1kg
- Rice 4 cups
- Onion 2 ½ – 3 medium cut
- Garlic Ginger Paste 2 tsp
- White Cumin 2 tsp
- Whole garam masala
- Black Pepper To taste
- Clove 4 – 5
- Star Anise 3 – 4
- Black Cardamom 2
- Cardamom 5
- Cinnamon 1 stick
- Salt To taste
- Red chilli powder 2 ½ tsp (optional)
- Bay Leaf 2
- Tomatoes 4 – 5 chopped
- Coriander 1 gadi
- Mint Leaves 2 gadi
- Yogurt 4 – 5 serving spoons
- Whole Green Chillies 4
For Yakhni:
- Coriander 4 tbsp
- Fennel 2 tbsp
- Garlic 1
-Take a muslin (malmal) cloth. Add fennel seeds in the cloth and wrap it and make a knot.
-Take a muslin (malmal) cloth. Add coriander in the cloth and wrap it and make a knot.
-Take 5 glasses of water in a wok
-Add chicken, garlic and the two knots in water for boiling.
-Cover it and cook it for 20 to 25 minutes
-After that strain the yakhni and chicken separately
-Remove the knots and garlic
For frying chicken:
-Take a wok, add 2 ½ cup oil, onion, chicken.
-Take the garlic from yakhni and crushed it in chicken mixture.
-Add ginger garlic paste, mix it well
-Add white cumin, black pepper, cloves, cinnamon stick, black cardamom, cardamom and star anise
-Fry for some time until bubbles appear.
-Add salt, red chilli powder(optional), bay leaf
-Cook for some time
-Add yogurt and cook it for 5 minutes
-Add tomatoes, mint leaves, coriander, green chillies mix it well and cook it for 3 to 5 minutes.
-Add yakhni in the mix. Mix it well.
-Cook it until it boils.
-Add rice in the mixture. Mix it by holding and moving the wok.
-Cook it for 25 to 30 minutes.
-Turn off the stove and dish it out
-Garnish it with cooked dried onions and chandi paper
Delicious Yakhni Pulao is ready to serve.
