Chicken Yakhni Pulao / kashmiri Yakhni pulao/ lunch box recipe

Yakhni Pulao is a Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavors. The rice is cooked in a flavourful chicken stock-called Yakhni that is infused with spices. Pulao or biryani comes handy when coming to lunch box recipes and this one is also like that.

INGREDIENTS :
For stock
Chicken - 1 kg with bones
Water - 5 cups
Jeera - 2 tsp
Cardamom / Yelakai - 5
Cloves / Karambu - 5
Bay Leaf - 1
Cinnamon / Patta- 1 stick
Star Anise - 1
Salt to taste
FOR BIRYANI:
Ghee- 1 tbsp
Cumin Seeds- 1 tsp
Cardamom- 2 nos
Cloves / Krambu - 4
Cinnamon / Pattai - 1 stick
Onion - 2 large sliced thinly
Curd / Yogurt - ½ cup
Green Chili - 3 to 4
Ginger Garlic paste - 2 tbsp
Basmati Rice- 1 cup
Chicken Stock - 2 cup
Dry fruits / nuts mixed little ( optional )
Salt to taste
METHOD:
Soak basmati rice for 30 mins.
Take chicken and all spices in a large pot. Boil for 20 mins.
Strain it and set aside. stock is ready now
Heat Ghee in a pot. Add in whole spices and let them fry till it releases aroma
Add in dry fruits / nuts as well
Add in onions and fry till golden.
To that add green chilies and saute
Add in ginger garlic paste and saute till raw smell leaves.
Add in curd and mix well.
Add in chicken and toss well.
Add in rice and mix well.
Add chicken stock and salt. Mix well.
Bring it to a boil. Cover and simmer for 15 to 20 mins.
Turn off the heat and let it stand for 15 mins.
Serve it hot.

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