Chicken Yakhni Pulao Recipe| How to cook Yakhni Pulao

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Chicken Yakhni Pulao Recipe (Serves 6-8)
Ingredients:
Chicken Yakhni (Stock):

1 kg chicken (bone-in pieces)
8 cups water
1 large onion, roughly chopped
1 large tomato, roughly chopped
1 large carrot, roughly chopped
1 bay leaf
2-3 cloves
2-3 green cardamom pods
1 black cardamom pod
1 cinnamon stick
1 tsp black peppercorns
1 tbsp ginger-garlic paste
Salt to taste
Pulao:

4 cups basmati rice, soaked for 30 minutes and drained
1 large onion, thinly sliced
2-3 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2-3 green cardamom pods
1 black cardamom pod
1 bay leaf
1-inch piece of cinnamon stick
4-5 cloves
1 tsp black peppercorns
2-3 tbsp ghee or oil
Salt to taste
Fresh coriander leaves, for garnish
Fresh mint leaves, for garnish
Instructions:
Prepare the Yakhni (Stock):

In a large pot, combine chicken, water, roughly chopped onion, tomato, carrot, bay leaf, cloves, green cardamom pods, black cardamom, cinnamon stick, black peppercorns, ginger-garlic paste, and salt.
Bring to a boil, then reduce the heat and let it simmer for 45-60 minutes until the chicken is cooked through and the stock is flavorful.
Strain the stock, reserving the chicken pieces and discarding the solids. Set the stock aside.
Cook the Pulao:

In a large pot, heat ghee or oil over medium heat.
Add cumin seeds, green cardamom pods, black cardamom, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for a minute until fragrant.
Add the thinly sliced onion and green chilies. Sauté until the onions are golden brown.
Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the reserved chicken pieces and stir well to coat with the spices.
Add the soaked and drained rice, and stir gently to mix everything together.
Pour in the reserved chicken stock. The stock should be about 1.5 times the volume of the rice. Adjust salt to taste.
Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed (about 15-20 minutes).
Turn off the heat and let it sit, covered, for another 10 minutes to allow the flavors to meld.
Serve:

Fluff the rice gently with a fork.
Garnish with fresh coriander and mint leaves.
Serve hot with raita or salad.
Enjoy your delicious Chicken Yakhni Pulao!










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