Ingredients:
For the Yakhni (Broth):
. 1 kg chicken
. 1 tbsp fennel seeds
. 1 1/2 tbsp coriander seeds
. 1 medium onion
. Whole spices:
– Big black cardamom -1
– Green cardamom-3
– Cloves-6
– Cinnamon stick-2
– Whole black pepper10
– Cumin seeds- 1tbsp
. 2-3 green chilies
. 1 small piece of ginger
. 1 bay leaf
. 4 star anise
. 6-8 cups water
. Salt to taste
For the Gravy:
. 1 cup yogurt
. 1/2 cup mint leaves
. 1/2 cup curry leaves
. 1/2 cup coriander leaves
. 2 tbsp ginger-garlic paste
. 1 tsp whole spice powder
. 1/2 tsp black cumin (kala zeera)
. 1/2 tsp fennel seed powder
. 7-8 dried plums or Imli (I used Imli)
. 2 tbsp green chili paste
. Salt to taste
For the Pulao:
– 3 cup basmati rice (washed and soaked)
– 1/2 cup ghee
– 1 cup fried onions
Instructions:
1. Prepare the Yakhni:
Combine chicken, fennel seeds, coriander seeds, onion, whole spices, green chilies, ginger, bay leaf, and star anise in a pot. Add water and cook for 1 hour. Strain the yakhni and set aside.
2. Prepare the Gravy:
Heat ghee in a pot and add black cumin. Then add ginger-garlic paste, green chili paste, and sauté. Add yogurt, fennel powder, whole spice powder, salt, and imli. Cook until the ghee gets separated.
3. Assemble the Pulao:
Add the cooked chicken to the gravy and cook for 5 minutes. Add the prepared yakhni and bring to a boil. Add soaked rice, mint, coriander, and curry leaves. Cook until the rice is 3/4 done and the water has dried. Add fried onions.
4. Dum (Steaming):
Cover the pot with a lid and cook on very low flame for 10-15 minutes.
Serve: Yakhni Pulao is ready to be served. Enjoy!
Great and delicious