Chicken Yakhni Pulao or Murg Yakhni

Ingredients

• Long grain rice – 1 and ½ cups

For Potli

• Cinnamon stick – 1 inch
• Green cardamom – 4
• Black cardamom – 2
• Star anise – ½
• Clove – 5
• Ginger – 1/2 inch (Crushed)
• Mace – 3-4 thread
• Black peppercorn – 10
• Cumin seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Coriander seeds – ½ tablespoon
• Bay leaf – 1

For Yakhni

• Chicken thigh – 4 pieces (if chicken thigh is big cut half piece and if chicken thigh is small than take 8 pieces)
• Whole onion – 1
• Whole garlic bulb – 1
• Water – 3 and ½ cups

For Crispy Brown Onion

• Onion – 2 ( vary thinly, just peeled out don’t cut)
• Salt – ½ teaspoon
• Oil – 1 cup (for deep frying)

For Pulao

• Green cardamom – 4
• Onion – ½ (sliced)
• Green chilies – 2
• Curd – 2 tablespoons
• Garlic paste – ½ tablespoon
• Ginger paste – ½ tablespoon
• Salt to taste
• Clarified butter – 2 tablespoons

Method

For Potli

1- Take a muslin cloth and put all whole masala in it and tie it tightly.

For Yekhni

1- Clean and properly wash chicken.
2- Put the chicken in a large deep pan.
3- Add all yakhni ingredients and potli. Cover the pan and bring to boil in a high flame for 5 minutes.
4- Reduce flame for ½ an hour or until chicken is cooked.
5- Remove potli and chicken from broth. Keep aside.
6- Set a strainer over a big bowl and pour the broth. Keep aside.

For crispy Brown Onion

1- Heat oil in a deep-frying pan on medium heat.
2- When the oil is heated up add sliced onion.
3- Fry the sliced onion in hot oil until brown and crispy.
4- Remove it from the oil and place on paper towel.

For Pulao

1- Wash and soak the rice in enough water for half an hour.
2- Heat clarified butter in deep pan on medium heat.
3- Add green cardamom, after few minutes add ginger-garlic paste and mix well.
4- Add curd and stir well. After 2 minutes add sliced onion and mix well.
5- When onion turn translucent add cooked chicken and mix well.
6- After 5 minutes add crispy brown onion and mix well.
7- Add salt and green chilies and mix well. Add 3 cup yekhni and bring to a boil. Cover and simmer for five minutes.
8- Add rice and mix well. Cook on medium heat. When the mixture comes to boil, reduce heat and cook till both are done.
9- Serve hot with raita.