Name: Yakhni Chicken Pulao recipe by Zeba f lari at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Chicken stock; Chicken 1kg; Ginger 2inch; Garlic 1pod peeled; Saunf 2tsp; Jeera 1tsp; Black pepper 1tsp; Cardamom 4; Clove 4; Cinnamon stick 2inch; Javitri 1 leaf; Coriander seeds 2tbsp; Salt to taste; Basmati rice 1kg; Onions 2; Tomatoes 3; Jeera 1tsp; Saunf 1 tsp; Red chilli powder 2tbsp; Green chillies 10; Curd 2cup; Kewra 1tsp; Ghee 1cup

Ingredients Serving: 10

Chicken stock
Chicken 1kg
Ginger 2inch
Garlic 1pod peeled
Saunf 2tsp
Jeera 1tsp
Black pepper 1tsp
Cardamom 4
Clove 4
Cinnamon stick 2inch
Javitri 1 leaf
Coriander seeds 2tbsp
Salt to taste
Basmati rice 1kg
Onions 2
Tomatoes 3
Jeera 1tsp
Saunf 1 tsp
Red chilli powder 2tbsp
Green chillies 10
Curd 2cup
Kewra 1tsp
Ghee 1cup

Instructions

SOAK 1 KG BASMATI RICE FOR 1 HOUR
ADD 1 LITRE WATER TO A PRESSURE COOKER, ADD SALT, 8-10 GARLIC CLOVES, 2 INCH GINGER, ALL THE SPICES
ADD 1 KG CHICKEN PIECES, PRESSURE COOK UPTO 2 WHISTLES
NOW SEPERATE THE CHICKEN FROM THE STOCK, SET ASIDE
STRAIN THE STOCK, SET ASIDE
HEAT 1 CUP GHEE, ADD 2 SLICED ONIONS, FRY UNTIL GOLDEN BROWN, REMOVE HALF THE ONIONS, SET ASIDE
ADD 1 TSP EACH OF CUMIN & FENNEL SEEDS, 2 TBSP GINGER-GARLIC PASTE
ADD THE CHICKEN, FRY ON HIGH HEAT FOR 5 MINS, REMOVE & SET ASIDE
ADD 3 CHOPPED TOMATOES, 10 GREEN CHILLIES, 2 TBSP RED CHILLI POWDER, COOK UNTIL SOFT
ADD 1 CUP FRESH CURD, SAUTE
ADD THE RESERVED CHICKEN STOCK
ADD 1 CUP CURD AGAIN, MIX
ADD 1 KG PRE SOAKED ( 1 HOUR ) BASMATI RICE, COOK ON MEDIUM HEAT TILL HALF DONE
ADD THE FRIED CHICKEN, STIR IN
ADD A FEW DROPS OF KEWRA ESSENCE
GARNISH WITH SOME FRIED ONIONS, COVER & COOK ON DUM FOR 15 MINS, SERVE HOT WITH RAITA

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