Chicken Yakhni Pulao

For Chicken Yakhni/broth:

• Chicken - 450g approx
• Make a spice pocket out of below ingredients (using muslin cloth / clean kitchen cloth)
• Bay leaves - 2
• Coriander seeds - 2 tbsp
• Fennel seeds - 2 tbsp
• Cinnamon - small stick
• Black cardamom - 1
• Green cardamom - 2
• Cloves - 2
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• In a pan, add around 3 - 4 large glass of water + add in the spice pocket + 6-8 garlic pods + ginger - 1 inch approx + 1/2 onion + salt
• Bring it to boil (should start to boil in around 5 - 7 mins)
• Add in the chicken pieces -> cover and cook for 15 mins in medium flame
• Collect the chicken pieces in a plate + stock in a bowl (by straining the rest of the ingredients)

Pulao Preparation:

Basmatic rice - 300g

• In a hot pan, add 50 ml oil + 25 ml ghee -> add 1 large onion once the oil is hot and cook till it is brown
• Add in 45g ginger garlic paste and cook till oil separates
• Add in 1 large chopped tomato and 3 -5 slit green chilies ->  cook till the oil separates
• Add in the chicken pieces (cooked in Yakhni) and spice powders - 1 tsp chilli powder + 1 tsp coriander powder + 1/2 tsp garam masala  -> cook for 5-7 mins
• Add in the Yakhni at this stage and bring it to rolling boil
• Add the soaked basmati rice and adjust salt if required
• Once the water is drained enough -> cover and cook in low flame for 10 - 15 mins
• Note : Basmati rice to water proportion needs to be considered like our usual way of cooking pulao. If yakhni is not sufficient per the desired measure, add in water accordingly.

Happiee Cooking !!😊